Papitey Ki Cheen

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Last Updated on December 14, 2020 by Chef Mireille

Papitey Ki Cheen, Green Papaya ChutneyBlogging 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.

Green Papaya -edit

Serve warm or at room temperature.

Papitey Ki Cheen -edit

Enjoy your tea time…Gujarati Style!

Gujarati Recipes, Tea Time Snacks

Papitey Ki Cheen, Green Papaya Chutney
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Papitey Ki Cheen

Prep Time10 minutes
Cook Time15 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.

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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