Saturday, January 31, 2009

Papaya Marcha

This "chutney" is the common accompaniment with farsan at most of the farsan marts of Mumbai. I learnt this chutney from my MIL. I do not know how the farsanwallas make this chutney. I am just sharing my family's version.

Papaya Marcha
Raw Papaya Chutney
3/4 cup thinly sliced, peeled, raw papaya pieces
2-3 long green chlies with stems, slit
salt to taste
1 small lemon, freshly squeezed

Grind to a coarse paste
2 tbsp fresh coconut

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Grind ganthiya and coconut for a second in a mixer till ganthiyas are crushed. Let the mixture be coarse.
2. Heat oil. Add mustard seeds, asafoetida and turmeric powder.
3. As the mustard seeds sputter, add green chilies and saute for 2 minutes.
4. Now add papaya slices. Saute again for 2 minutes.
5. Add salt to taste. Remember the ganthiya already have salt in them. So adjust accordingly.
6. Stir in coconut-ganthiya mixture. Saute for 2 minutes.
7. Switch off the gas. Squeeze lemon juice.
8. Serve along with farsaan like kachori, dhokla etc.

Note -
1. Do not overcook papaya or chilies. They need to have a little crunch to it.
2. If you prefer more coconut-ganthiya mixture, you can increase the quantity.
3. American limes/lemons are quite huge. I used 1 key lime for this recipe. You can decide the amount of lemon juice based on the desired tartness.
4. Only raw papaya is needed for this recipe. Ripe papaya will not work.
5. You can use vegetable peeler for making thin slices of the raw papaya.

This chutney goes t o Ramya's Chutney/Dip mania at Mane adige.

This post is also my entry to Sunshinemom's celebration of the color "Yellow".


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