The Satini papay is the green papaya chutney from the Seychelles.
The inhabitants of the Seychelles use papaya as a fruit when it is fully ripe and as a vegetable when it is still green and crunchy.
Prepared with green papaya, which is unripe papaya with firm flesh, light green in color, almost tasteless, with an excellent flavor when paired with onion, lemon, chili pepper, and spices.
Unlike preserved Indian chutney, the chutney from the Seychelles is prepared fresh, usually with green fruits, and consumed the same day.
Satini papay is the perfect accompaniment to grilled fish or curry chicken or consumed as a vegetarian dish with boiled rice.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: International
- Seasonality: All seasons
Ingredients
- 2 green papayas
- 1 onion
- 2 lemons
- 1 carrot (optional)
- 1 chili pepper
- to taste salt and pepper
Steps
Peel the green papaya under running water.
Cut the peeled papaya lengthwise into four equal wedges and remove all seeds.
Finely grate the peeled papaya.
Salt the water and soak the papaya in 2 cups of hot water for about 5 minutes and let it rest.
Remove the papaya from the water and, handful by handful, put it in a cloth. Squeeze tightly to remove as much moisture as possible.
Fluff the grated papaya and add the chopped onion and half of the lemon juice, and season with salt and pepper.
Heat the oil in a wok and sauté the papaya for about 5 minutes.
Add the remaining lemon juice and the chili pepper.
I also added a grated carrot for color.
Serve hot.
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