Papitey Ki Cheen

Thank you for sharing!

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 mins
Cook Time15 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.
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!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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