How to make Papaya Chatni -

Raw papaya chutney goes good with namkeen.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Papaya (कच्चा पपीता ), Tamirind Pulp

Cuisine : Indian

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Sweet Potato Chutney Mango With Kabuli Chana Inji Thakkali Thuvayal Til Chutney

Papaya Chatni

Papaya Chatni Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Papaya Chatni Recipe

  • Raw Papaya 1/2 medium

  • Tamirind Pulp

  • Oil 1 1/2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Sugar 1/4 teaspoon

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • Dry ginger powder (soonth) 1 teaspoon


Step 1

Peel, wash and cut papaya into cubes and steam it in the pressure cooker with half a cup of water for ten to fifteen minutes. Mix sugar with one cup of water and cook to form a thin syrup. Heat oil in a kadhai and add mustard seeds. Pour in the sugar syrup when the seeds start crackling. Add a dash of salt and the steamed papaya.

Step 2

Keep on stirring all the time mashing the papaya in the process. When the papaya is completely cooked, add tamarind pulp and allow the chutney to cook for some more time until all the moisture has dried up. Check for seasoning. Lastly stir in the ginger powder and stir.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.