Papaya chutney is a sweet and savory recipe typical of the Seychelles, often used to accompany fish or chicken curries or grilled meats. Normally, green papaya is used, but I made it with a nearly ripe one, as green papaya is difficult to find in France. The papaya blends perfectly with the spices and lime for a balanced and delicious result, even if you're not a papaya fan (that's the case with my husband, who nevertheless enjoyed this chutney). It's easy to prepare, naturally gluten-free, and perfect for adding an exotic touch to your meals.

Papaya chutney, Seychelles

Seychelles

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Preparation time: 10 minutes Cooking time 25 minutes Total time 35 minutes

Difficulty: Beginner Servings: 8 Special regime:

Naturally gluten-free

Recipe themes: Vegetarian

Ingredients

Portions

• 1 slightly underripe papaya (approximately 500g)

• 1 finely chopped red onion

• 2 cloves of garlic, crushed

• 1 red chili pepper, deseeded and chopped (I used fairly spicy garam masala)

• 2 tablespoons of cane sugar (or honey)

• 3 Tbsp of cider vinegar (gluten-free)

• 1 tsp grated fresh ginger

• 1 tsp of mustard seeds

• ^1/2 _tsp ground cinnamon​

• 1 tsp of turmeric

• 2 tablespoons of lime juice

• 1 pinch of salt

Preparation

1. Step 1: Sauté the spices

   • Heat a large frying pan over medium heat with a tablespoon of vegetable oil.
   • Add the mustard seeds and let them pop.
   • Stir in the onion, garlic, ginger and chili (or garam masala). Fry until the onions are translucent.

1. Step 2: Cook the chutney

   • Add the grated papaya to the pan and mix well.
   • Stir in the sugar, cider vinegar, turmeric, cinnamon and a pinch of salt.
   • Simmer over low heat for about 20 minutes, stirring regularly to prevent the mixture from sticking.
   

1. Step 3: Finalize the recipe

   • Once the papaya is tender and the mixture has thickened, add the lime juice.
   • Adjust the seasoning if necessary (add more sugar or salt according to your taste).

1. Step 4: Store and serve

   • Pour the hot chutney into a glass jar and let it cool.
   • Keep it in the refrigerator for up to 1 week.
   • Serve it as a condiment for curries and grilled meats or fish.

Keywords: Seychelles papaya chutney, papaya recipe, chutney recipe

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