• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Published: Sep 11, 2020 · Modified: Jun 23, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Raw Papaya Chutney (Sambharo)

    Jump to Recipe Jump to Video Print Recipe

    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.

    A green bowl with papaya sambharo with a green chili on top and a plate of fafda on the side; everything placed on a black surface.

    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

    Ingredients for papaya chutney; raw papaya, spices and besan in small containers on a black surface.
    • 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.

    Collage steps to make papaya Sambharo; peel and grate green papaya in a bowl.

    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 
    Collage steps to make papaya Sambharo; saute cumin, mustard and chili in hot oil in a pan.

    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 
    Collage steps to make papaya Sambharo; saute papaya and add spices.

    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. 

    Collage steps to make papaya Sambharo; add besan and cook the papaya sambharo.

    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.

    Collage steps to make papaya Sambharo; cook the papaya and top with cilantro.

    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.
     green bowl filled with raw papaya sambharo with a spoon on the side served on a black plate.

    Recipe FAQs

    What is served with fafda and jalebi?

    Raw papaya sambharo is a popular side to serve with jalebi and fafda along with a delicious kadhi, fried chilis and pickled jalapeños.

    What is raw papaya chutney made of?

    Raw papaya chutney or sambharo is made with unripe (green) papaya, chickpea flour and spices.

    Can we consume unripe papaya?

    Yes we certainly can. It finds several applications like this Thai raw papaya salad and papaya sambharo. Raw papaya can be enjoyed raw or cooked. It has a mild flavor and takes on the flavor of the spices or sauces added in it.

    Is papaya sambharo Vegan and gluten-free?

    The recipe is naturally Vegan. It is gluten-free as long as pure asafetida is used to make it.

    Pairings

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

    • Rava Dhokla
    • Air Fryer Handvo in a plate with ketchup and chutney
      Air Fryer Handvo
    • Sandwich Dhokla | Layered Savory Steamed Cakes
    • Methi thepla in plate-side view
      Gujarati Methi Thepla

    More Indian sides

    • Pickled Pearl Onions in brine in a gray bowl with spices in the background on a green surface.
      Pickled Pearl Onions | Sirke Waale Pyaaz
    • Side view of instant pot meethi chutney in a black bowl with puri on the side and more chutney in the background.
      Instant Pot Dates Tamarind Chutney
    • Tomato Chutney in a bowl with idli
      Tomato Chutney
    • Cilantro Chutney
    A brown plate with jalebi, fafda and papaya sambharo with masala chai on the side.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Papaya no Sambharo in plate

    Papaya no Sambharo

    Smruti
    A crunchy chutney made using green papayas; this raw papaya sambharo is spicy, sweet and salty. 
    It makes a great side for Fafda, Thepla, Khandvi and Khaman.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Gujarati, Indian
    Servings 8
    Calories 83 kcal

    Ingredients
      

    • 1 medium  Raw Papaya (2 cups grated)
    • 4 tablespoon Chickpea Flour/ Besan
    • 3 tablespoon Oil 
    • 1-2 Thai Green Chili 
    • 5-6 Curry Leaves 
    • 1 teaspoon Mustard Seeds
    • 1 teaspoon Cumin Seeds 
    • 1 pinch Asafetida
    • ¼ teaspoon Turmeric Powder
    • 1 teaspoon Sugar 
    • 1 ½ teaspoon Salt 
    • ½ teaspoon Lime Juice 

    Instructions
     

    • Wash, peel and deseed the papaya.
    • Grate it using a thick blade. Set aside. 
    • In a pan heat the oil. Once hot, add mustard seeds and let them splutter.
    • Then add asafetida, cumin seeds, green chillis and curry leaves.
    • Once the cumin seeds pop, add the papaya. Mix well. Cover and cook for 4-5 minutes on medium flame. 
    • Once the papaya becomes slightly translucent add salt, sugar, turmeric powder and mix well.
    • Cook on medium flame till the papaya softens.
    • Then add the chickpea flour and mix it into the papaya. Add 2-3 tablespoon water if the chickpea flour sticks and does not distribute well. 
    • Cover and cook for another 3-4 minutes. The papaya should be translucent by now. 
    • Turn down the flame, add lemon juice and cilantro. Mix and serve.

    Video

    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.
    • 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 crushed khaman. Leftover khaman works best.
    • Scale the recipe up or down based on the amount of raw papaya you start with.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 83kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 442mgPotassium: 112mgFiber: 1gSugar: 4gVitamin A: 394IUVitamin C: 37mgCalcium: 17mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Indian

    • Air Fryer Peanuts in a blue bowl on a wooden board and a printed cloth on the side.
      Air Fryer Peanuts
    • A grey platter with dudhi dhokla and cilantro chutney on the side.
      Instant Dudhi Dhokla
    • A tray filled with achari focaccia and some koro sambhar and oil on the side.
      Achari Focaccia
    • Two glasses filled with kokum sharbat topped with mint leaves and served with ice on a slate platter.
      Kokum Juice (Kokum Sharbat)

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.