Raw Papaya Chutney (Sambharo)

A crunchy chutney made using green papayas; this Raw Papaya Sambharo is spicy, sweet and salty. 

It comes together in 30 minutes and makes a great side for Fafda, Thepla, Khandvi and Khaman.

Indian snacks and farsans are always amazing. And better than these are the delicious chutneys and condiments it is served with.

Green cilantro chutney, sweet dates chutney, fried chili, pickled onions, garlic chutney; the list of sides is endless!

If you have had snacks like Khaman, khandvi, paatra, fafda from a Gujarati store in India, you would have probably tried a papaya sambharo with it. 

Some stores in Mumbai specialize in it and the sambharo is so good that they run out of it in a few hours. And when you make the same at home, the supply is endless!

Jump to:

• What is Sambharo
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Pairings
• More Indian sides
• Papaya no Sambharo

What is Sambharo

Sambharo is a Gujarati term that refers to a side that is crunchy, can be made quickly and super versatile.

These are generally made from sliced or grated vegetables and it is somewhere between completely raw and well cooked. It has the crunch of the vegetables and tastes great as a salad too.

The popular vegetables to make sambharo are carrots, cabbage, ridge gourd skin and raw papaya. Raw papaya sambharo is also commonly called fafda chutney or papaya khaman. Apart from this one, we totally love our cabbage sambharo.

Why this recipe works

• This recipe needs only a few ingredients including green papaya and spices.
• Sambharo is naturally Vegan and easy to make gluten-free.
• It makes a delicious side for so many recipes.
• A nutrient rich ingredient; green papaya is the base for the recipe. It is great for digestion and is also diabetes friendly.
• This sambharo is easy to make ahead of time. Simply reheat for a few seconds in the microwave or serve as is.
• It tastes great at room temperature, making it a great picnic recipe.
• Is great to serve with thepla, khaman, khandvi, paatra and fafda. It is also wonderful with rotis or parathas.
• This recipe is easy to scale up or down. The cooking timw will however, not vary a lot based on the amount of papaya used.

A super popular dish served at Gujarati weddings; there are several ways to make and serve sambharo.

A similar recipe using raw papaya is the Bengali plastic chutney. Made using sugar and lime juice, this sambharo is the salty version of it. 

Ingredients and Substitutions

• Papaya: Pick a papaya that is green in color and super firm. These papayas are easy to grate, taste amazing and do not fall apart while cooking. 
• Chickpea Flour: In order to bind the strands of papaya; we use besan or chickpea flour. It gives the chutney a great texture and taste. 
• Green chili: The spice in this chutney comes from green chilis. I like to add a couple Thai chillis for spice and some mild ones too. Adjust the number of hot and mild chilis based on your taste preference. 
• Spices: The spices used here are turmeric powder, salt, sugar and lime juice. I would strongly recommend not skipping sugar in the recipe. It balances the flavors wonderfully.
• Tempering Ingredients: I use Mustard seeds, Cumin seeds, asafetida and curry leaves for flavor. If you do not have any of these, skip them. The taste does not change significantly.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash, peel and deseed one medium papaya.

2- Grate it using a thick blade. It should yield approximately 2 cups of grated papaya.

3- In a pan heat 3 tablespoon oil. Once hot, add 1 teaspoon mustard seeds and let them splutter.

4- Then add the following:

• 1 tsp Cumin Seeds 
• 1 pinch Asafetida
• 1-2 Thai Green Chili 
• 5-6 Curry Leaves 

5- Once the cumin seeds pop, add the papaya; mix well and cover. Let the papaya cook for 4-5 minutes on medium flame. 

6- Once the papaya becomes slightly translucent add these and mix well.

• ¼ tsp Turmeric Powder
• 1 tsp Sugar 
• 1 ½ tsp Salt 

7- Cook on medium flame till the papaya softens.

8- Then add 4 tablespoons chickpea flour and mix it into the papaya. Add 2-3 tablespoon water if the chickpea flour sticks and does not distribute well. 

9- Cover and cook for another 3-4 minutes. The papaya should be translucent by now. 

Pro Tip: Ensure the papaya is juts cooked but not mushy; else the sambharo will disintegrate as it cools.

10- Turn down the flame, add ½ tsp lime juice and cilantro. Mix and serve.

Expert Tips and Notes

• Always pick fresh green papaya for the recipe. Make sure it is unripe and not yellow in parts.
• Store leftover papaya no sambharo in an airtight container in the refrigerator. Reheat for a few seconds in the microwave prior to serving.
• This recipe is a great way to consume raw papaya; a super healthy ingredient.
• Do not overcook the sambharo, it will yield a mush of raw papaya.
• Moreover, do not skimp on the oil as the besan will remain undercooked or become too dry with lesser oil.
• A popular replacement of besan is khaman. Leftover crushed khaman works best.
• Scale the recipe up or down based on the amount of raw papaya you start with.

Recipe FAQs

Pairings

The best way to enjoy this papaya no sambharo is with these Gujarati recipes:

More Indian sides