Pau-Pau Chatni (Papaya Chutney) is a traditional Seychellois (from the Seychelles) recipe for a classic chutney of salted and cooked papaya (pawpaw) that is traditionally served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Papaya Chutney (Pau-Pau Chatni).
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Ingredients:
2 papaya (pawpaw) — these need to be slightly under-ripe
1 small onion
juice of 2 lemons
1 fresh chilli, finely chopped
sunflower oil or groundnut oil, for frying
sea salt, to taste
Method:
Peel the papaya and grate coarsely. Peel the onion and use a mandolin to slice thinly. Combine the onion and papaya in a bowl, prepare a strong brine and pour over the vegetable mix to cover. Set aside to soak for 30 minutes then drain.
Lightly squeeze the papaya to drain then stir in the juice of 1 lemon. Place a wok over high heat. When hot, add 3 tbsp oil. Now add the papaya and onion. Stir-fry for about 10 minutes to cook. If the mixture looks to be in danger of catching or burning, add some of the remaining lemon juice.
Turn into a bowl and set aside to cool. Season to taste with salt, mix in any remaining lemon juice then add the chopped chilli. Serve as an accompaniment.
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