Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo
by Tarla Dalal
Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with 17 amazing images.
Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia is a famous Gujarati accompaniment. Learn how to make kacha papaya sambharo.
To make Gujarati raw papaya chutney, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds. Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute. Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes, while stirring occasionally. Serve with samosa and kachoris.
Bored of serving kachoris and samosas with the same old green chutney and sweet chutney? Try your hand at making kacha papaya sambharo, a tongue-tickling Gujarati accompaniment.
Here, grated raw papaya is cooked with a traditional tempering of mustard, curry leaves, green chillies and other ingredients, which give the fafda chutney a superb flavour and aroma.
This papaya chutney for fafda gathia also tastes great with snacks like kachoris and samosas. It must be consumed on the same day it is prepared and cannot be preserved further. You can also try other Gujarati accompaniments to perk up your meal like Masala Mogri, Raiwala Marcha, Onion and Raw Mango Chunda and Gajar Marcha Nu Sambhaariyu.
Tips for Gujarati raw papaya chutney. 1. Prefer to grate the raw papaya thick. This is necessary to get a good mouthfeel. 2. Prefer a deep to a broad pan, so the raw papaya cooks uniformly. Also remember to stir it occasionally to prevent it from sticking to the pan. 3. This sambharo can be made and refrigerated for a day. Do not store for further.
Enjoy Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with step by step photos.
Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo recipe - How to make Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Gujarati Raw Papaya Chutney
1 cup thickly grated raw papaya
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
8 green chillies , slit
6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
salt to taste
For Serving With Gujarati Raw Papaya Chutney
samosa
kachori
For gujarati raw papaya chutney
- For gujarati raw papaya chutney
- To make {span class="bold1"}gujarati raw papaya chutney{/span}, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds.
- Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute.
- Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes , while stirring occasionally.
- Serve the {span class="bold1"}gujarati raw papaya chutney{/span} with samosa and kachoris.
If you like Gujarati raw papaya chutney
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If you like Gujarati raw papaya chutney, then also try other recipes like
- cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber | with 19 amazing images.
- peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with 19 amazing images.
- Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images
What is Gujarati raw papaya chutney made of?
- Gujarati raw papaya chutney is made of 1 cup thickly grated raw papaya, 1 tbsp oil, 1 tsp mustard seeds ( rai / sarson), a pinch of asafoetida (hing), 8 green chillies , slit, 6 curry leaves (kadi patta), 1/4 tsp turmeric powder (haldi), 1 tbsp besan (bengal gram flour) and salt to taste.
Tips for Gujarati raw papaya chutney
-
Prefer to grate the raw papaya thick. This is necessary to get a good mouthfeel.
-
Prefer a deep to a broad pan, so the raw papaya cooks uniformly. Also remember to stir it occasionally to prevent it from sticking to the pan.
-
This sambharo can be made in advance and refrigerated for a day. Do not store for further.
How to select raw papaya, kacha papita, green papaya
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Unripe papayas are readily available in various sizes and shapes during the summer at markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible.
- A firm unripe raw papaya can be used for the recipe.
How to make Gujarati raw papaya chutney
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To make Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia, heat 1 tbsp oil in a deep non-stick pan.
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Add add 1 tsp mustard seeds ( rai / sarson).
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Add a pinch of asafoetida (hing).
-
Sauté on medium flame for 30 seconds.
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Add 8 green chillies , slit.
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Add 6 curry leaves (kadi patta).
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Add 1/4 tsp turmeric powder (haldi).
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Sauté on medium flame for 1 minute.
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Add 1 cup thickly grated raw papaya.
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Add 1 tbsp besan (bengal gram flour). This helps to bind the raw papaya slightly.
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Add salt to taste.
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Mix well and cook on medium flame for 6 minutes, while stirring occasionally.
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Serve Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia. This is served with snacks like fafda, samosa and kachoris.
| Energy | 17 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.4 g |
| Fiber | 0.2 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 148.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 4.4 mg |
| Folic Acid | 4.6 mcg |
| Calcium | 2.2 mg |
| Iron | 0.1 mg |
| Magnesium | 2.2 mg |
| Phosphorus | 3.9 mg |
| Sodium | 1 mg |
| Potassium | 27.9 mg |
| Zinc | 0 mg |