Sweet & Spicy Papaya Chutney
Tingle your taste buds with the sweet and spicy papaya chutney. A great source of vitamins and minerals. Try out this easy-to-cook recipe to spice up your weekday meals.
- 500 gms papaya diced
- 1/2 cup mustard oil
- 2 tsp mustard seeds (sarson)
- 1 tsp fenugreek seeds (methi dana)
- 2 tbsp fennel seeds (saunf)
- 1/2 tsp nigella seeds (kalonji)
- 1/4 tsp hing asafoetida (hing)
- 2 medium onions finely chopped
- 2-3 chopped green chillies
- 1 1/2 tsp salt
- 1 tsp black salt (kala namak)
- 1 tsp black pepper powder
- 2 tsp Kashmiri red chili powder
- 2 tbsp cumin powder (jeera)
- 1/2 cup brown sugar
- 6 tbsp white vinegar
- 1 tsp crushed green cardamoms
- 1 tsp garam masala powder
- To begin, de-seed, peel, and dice the papaya into bite-sized pieces.
- Heat mustard oil in a pan to the smoking point and let it cool a bit. Add mustard seeds (sarson), fenugreek seeds (methi dana), fennel seeds (saunf), nigella seeds (kalonji), and asafoetida (hing). Allow them to splutter.
- Add in finely chopped onions and green chillies. Saute until the onions are translucent.
- Add in the diced papaya. Mix well.
- Next, add in the dry masalas – salt, black salt (kala namak), black pepper powder, Kashmiri red chili powder, and cumin powder (jeera). Saute. Add a bit of water if required, cover with a lid, and cook until the papaya soften a bit.
- Next, add in brown sugar and white vinegar. Cook until the sugar melts, the liquid dries up a bit, and oil starts appearing on the sides.
- Finish with crushed green cardamoms and garam masala powder. Mix well.
- The Sweet & Spicy Papaya Chutney is ready to serve. Enjoy with puris or parathas.
- Make sure the papaya is not overripe or the chutney will turn mushy
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