Papaya Chutney Recipe – Quick Indian Side Dish with Mustard Seeds

Last Updated on 1 month by Neha Deshmukh

Papaya Chutney Recipe – Quick Indian Side Dish with Mustard Seeds

Introduction

Oh, chutney! Is there anything a good chutney can’t do? Seriously, it elevates everything from a simple dal-rice to a festive spread. This papaya chutney is one of my absolute favorites – it’s sweet, tangy, and has a lovely little kick from the mustard seeds. I first made this when I was craving something different with my thepla, and it’s been a staple ever since. It’s surprisingly quick to whip up, making it perfect for a weeknight side or a last-minute gathering. Let’s get cooking!

Why You’ll Love This Recipe

This papaya chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to so many Indian snacks and meals. Plus, it’s a great way to use up a raw papaya! It’s a delightful balance of flavors and textures – the sweetness of the papaya, the tang of lemon, and the pop of mustard seeds.

Ingredients

Here’s what you’ll need to make this vibrant chutney:

• 1.25 cups grated papaya (about 250g)
• 0.5 tablespoon oil (peanut or sunflower) – about 7.5ml
• 0.5 teaspoon mustard seeds (about 2g)
• 2-3 green chilies, slit lengthwise
• 7-8 curry leaves
• 1 pinch asafoetida (hing) – about 0.5g
• 0.25 teaspoon turmeric powder (about 1g)
• 0.25 teaspoon sugar (about 1g)
• 0.25 teaspoon lemon juice (about 2.5ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Papaya Selection & Ripeness: We’re using raw papaya for this chutney, not the ripe, sweet kind. It should be firm to the touch, but not rock hard. A slightly green papaya is perfect.
• Oil Choice (Peanut vs. Sunflower): Traditionally, peanut oil is used for its flavor. However, sunflower oil works just as well if you prefer a milder taste or have peanut allergies.
• The Significance of Mustard Seeds in South Indian Cuisine: Mustard seeds aren’t just about flavor; they’re considered auspicious in South Indian cooking! That lovely splutter you hear when they heat up? It’s believed to ward off evil spirits – a little extra goodness with your meal!
• Understanding Asafoetida (Hing) & Its Benefits: Asafoetida has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties, which is a bonus with a spicy chutney.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, rinse, peel, and halve the papaya. Carefully scrape out the seeds and the pith – this part can be a little bitter.
2. Now, grate the papaya finely. You can use a box grater or a food processor. You’ll need about 1.25 tightly packed cups.
3. Heat the oil in a pan over low heat. Once it’s warm, add the mustard seeds. Let them splutter – this is important for releasing their flavor!
4. Add the slit green chilies and curry leaves. Sauté for a few seconds until the chilies start to blister and the curry leaves become fragrant.
5. Add the grated papaya and turmeric powder. Mix everything well, ensuring the papaya is coated with the spices.
6. Season with sugar and salt. Sauté for 3-4 minutes on low heat, stirring frequently. This helps the flavors meld together.
7. Finally, finish with a squeeze of lemon juice. Give it a good mix.
8. Optional: Garnish with a sprinkle of roasted sesame seeds or chopped coriander leaves for a pop of color and extra flavor.

Expert Tips

A few little secrets to make your chutney even better!

• Achieving the Right Consistency: The chutney should be slightly moist, not watery. If it seems too wet, continue to sauté for a minute or two longer.
• Avoiding Bitterness in Papaya Chutney: Removing the seeds and pith is crucial for avoiding bitterness. Don’t skip this step!
• Adjusting Spice Levels: Feel free to adjust the number of green chilies to your liking. Remove the seeds from the chilies for a milder chutney.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Hot): My friend, Priya, loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations (Diwali, Onam): During Diwali, my family loves to serve this with a variety of farsan. For Onam, it’s a lovely accompaniment to the sadya.

Serving Suggestions

This chutney is incredibly versatile!

• Serve it with fafda, dhokla, or thepla – a classic combination!
• It’s also delicious as a side with dal-rice.
• You can even spread it on sandwiches or use it as a dip for vegetable sticks.

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually develop even more over time.

FAQs

Got questions? I’ve got answers!

• What is the best way to deseed a raw papaya? A sturdy spoon works best! Just scoop them out carefully.
• Can I make this chutney ahead of time? How long will it keep? Yes, you can! It will keep in the refrigerator for 3-4 days.
• What can I substitute for asafoetida (hing)? If you can’t find asafoetida, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very subtle substitute.
• What if I don’t have fresh curry leaves? Dried curry leaves can be used in a pinch, but the flavor won’t be quite as vibrant.
• Can I adjust the sweetness of the chutney? Absolutely! Add more or less sugar to suit your taste.
• Is this chutney suitable for people with sensitive stomachs? Asafoetida is known to aid digestion, but if you have a particularly sensitive stomach, start with a very small amount.