In a way a salad, in a way a chutney.

Green Papaya

is absolutely delicious! If you have not yet tried it, then hurry, get in your car and go grab some. Start with this recipe and move on to all things green papaya. Not only is this fibrous and ultra nutritious fruit beautiful grated on your plates, but it will also add a much appreciated cool, texture and crunch to anything you eat. It is fantastic in salads (very similar to the Asian, Thai & Vietnamese salads), next to curries, and in creole ratatouille… It is super delicious. One excellent recipe for using green papaya is this Green Papaya Chutney! It is absolutely delicious and can be used as relish to many dishes, including steaks and grilled fish…

In the seychelles, anywhere you go, you will be served this chutney along side most of the dishes you eat, and they even serve it as a salad. At first I thought it was strange that they called it a chutney, having in mind the Indian chutneys and their cooked textures. However, this is to creole cuisine a chutney and is very often served as a relish on the side of other dishes such as grills and curries as the Indian chutneys are. The crunch and cool it provides against the spiciness and creaminess of a curry balances out the whole experience. In Creole Cuisine, green papaya chutney is always on the menu, and always treated as a star! The best thing though is that it can replace the need for rice, for those who are intolerant or trying to reduce the intake of carbs, without compromising on the whole curry experience! I have seen it served instead of rice there repeatedly, in fact some even refer to it as “Creole green rice”!

I love it and will be having lots of it, hope you like it too 🙂


  • Grated green Papaya
  • 2 cloves garlic
  • 1 red onion, finely sliced
  • Juice of 2 limes
  • Salt & black pepper to taste
  • 2 tbsp DS Premium organic Extra Virgin Olive Oil
  • Finely sliced red chilies

Finely grate the green papaya (into strips, best using a mandolin) and sprinkle with salt. Let it sit for 10-15 minutes then squeeze all the water out, discard the water.

Separate the squeezed grated papaya on a tray, then sprinkle with black pepper and the juice of 2 limes. Meanwhile Sweat the sliced onion in a little olive oil but do not brown. Add the seasoned grated papaya and the sliced red chillies and toss to coat.

Cook on medium heat tossing until the papaya is slightly wilted. Serve next to creole curries.

Do give it a shot, as am sure you will love it 🙂

To make the green papaya chutney salad, simply mix in with the green papaya chutney some thinly sliced cucumbers and some thinly sliced deseeded tomato wedges.

Dress lightly with fresh lime juice.

You can add dried or cooked shrimps and some nuts if desired.

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