Papitey Ki Cheen

Last Updated on December 14, 2020 by Chef Mireille

Blogging really makes the world so much smaller. Through this community and especially the Blogging Marathon group, I can now call people from as far away as India and Dubai my friends. Most of them I have never met although I feel like I have as comfortable as we are with each other, but Vaishalli came to NY a few years ago to visit family. It was so great to actually put a face and a voice to the vibrant personality that comes across on Whatsapp. So when I needed a way to utilize some extra green papaya I had about after using a small amount for a recipe, she came to the rescue.

This is a specialty of Gujarat often served with fried foods. She gave me the procedure and with her help, I was able to come up with this Gujarati specialty. To complete the meal and make this a true Gujarati tea time meal, I paired this chutney with fafda and besan chutney.

Papitey Ki Cheen (Green Papaya Chutney)

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 1 tablespoon oil
• 1 teaspoon brown mustard seed
• a pinch of asoefetida
• 2 thinly sliced green chiles
• 2 1/4 cups grated peeled and seeded green papaya
• 1/4 teaspoon ground turmeric
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 2 tablespoon finely chopped cilantro

Heat oil. Add mustard seed. Once they stop popping, add asoefetida and after 30 seconds, add chiles, green papaya and turmeric. Cook for 10 minutes.

Add lemon juice and salt. Cook for another 2 minutes. Add cilantro. Stir to combine.

Serve warm or at room temperature.

Enjoy your tea time…Gujarati Style!

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Papitey Ki Cheen

Prep Time10 minutes mins

Cook Time15 minutes mins

Ingredients

• 1 tablespoon oil
• 1 teaspoon brown mustard seed
• a pinch of asoefetida
• 2 thinly sliced green chiles
• 2 1/4 cups grated peeled and seeded green papaya
• 1/4 teaspoon ground turmeric
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 2 tablespoon finely chopped cilantro
• Heat oil. Add mustard seed. Once they stop popping add asoefetida and after 30 seconds, add chiles, green papaya and turmeric. Cook for 10 minutes.
• Add lemon juice and salt. Cook for another 2 minutes. Add cilantro. Stir to combine.

Instructions

• Heat oil. Add mustard seed. Once they stop popping, add asoefetida and after 30 seconds, add chiles, green papaya and turmeric. Cook for 10 minutes.
• Add lemon juice and salt. Cook for another 2 minutes. Add cilantro. Stir to combine.

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