Sweet & Spicy Papaya Chutney

Servings: 4
Cuisine: Indian
Course: Jams, Chutneys, & Dips
Time: 30 minutes
Rate the Recipe:
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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This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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Sweet & Spicy Papaya Chutney