Raw Papaya Chutney (Sambharo)

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.

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, onions, garlic chutney; the list of sides is endless!

If you have had snacks like khaman, khandvi, patra, 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!

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 of course raw papaya. 

This Recipe of Papaya no Sambharo

• This is made with green papaya and a few other ingredients. Together, they make 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 can be made ahead of time. If making for a party, reheat for a few seconds in the microwave or serve as is. It tastes great either way.
• Is great to serve with thepla, khaman, fafda and jalebi. It is also a good side for rotis.

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. 

Video Recipe

Ingredients

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 mild ones to chew. 

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. 

A characteristic of Gujarati cuisine is a hint of sugar in several recipes. I would strongly recommend not skipping that. 

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.

You will need a mandoline to grate the papaya. This one is my favorite in the kitchen. 

Once you have the ingredients; the recipe comes together in under 15 minutes! 

Step by Step Instructions to make Papaya no Sambharo

1- Wash, peel and deseed the papaya.

2- Grate it using a thick blade. Set aside. 

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

4- Then add asafetida, cumin seeds, green chillis and curry leaves.

5- Once the cumin seeds pop, add the papaya. Mix well. Cover and cook for 4-5 minutes on medium flame. 

6- Once the papaya becomes slightly translucent add salt, sugar, turmeric powder and mix well. 

7- Cook on medium flame till the papaya softens.

8- 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. 

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

10- Turn down the flame, add lemon juice and cilantro. Mix and serve.

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.
• As we can consume the papaya raw and we do not want the sambharo to become a mush, do not overcook the mix.
• Do not skimp on the oil as the besan will remain undercooked or become too dry with lesser oil.

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

• Khaman: A popular snack made with chickpea flour, khaman is so good with this papaya chutney.
• Methi Thepla: Another great recipe for sambharo is this thepla. Flatbreads made from wheat flour and fenugreek leaves, these taste great with the chutney.
• Sandwich Dhokla: The best of both worlds, sandwich dhokla combines khatta dhokla with khaman to make a delicious snack! Serve it with papaya sambharo for a great