Papaya sambharo

Name: Papaya sambharo
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Ingredients: 300 g green (raw) papaya, peeled, seeded and coarsely grated; 4 green chilli, slit lengthwise; 1 tbsp neutral vegetable oil; ½ tsp mustard seeds; 1 pinch asafoetida; ¼ tsp turmeric; ½ tsp salt; 1 tsp sugar; 1 tbsp lemon juice

Vegetarian

પપૈયાનો સંભારો · papaiyāno sambhāro

Grated green papaya with slit green chillies, quickly tossed in a mustard-seed and turmeric tempering with a pinch of sugar — the tangy-sweet salad served with fafda and jalebi.

Papaya sambharo is a Gujarati salad from India, ready in about 14 minutes and made with green (raw) papaya and green chilli. It serves 4 and is rated beginner to cook.

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Prep: 10 min
Cook: 4 min
Total: 14 min
Serves: 4
Level: Beginner
Calories: 72

Ingredients

4 servings

300 g Green (raw) papaya (opens in a new tab), peeled, seeded and coarsely grated
4 (24 g) Green chilli (opens in a new tab), slit lengthwiseTraditionally mild, long chillies that are eaten whole.
1 tbsp (14 g) Neutral vegetable oil (opens in a new tab)Swap: Peanut oil
½ tsp (1.5 g) Mustard seeds (opens in a new tab)Contains mustard
1 pinch (0 g) Asafoetida (opens in a new tab)
¼ tsp (1 g) Turmeric (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)
1 tsp (4 g) Sugar (opens in a new tab)
1 tbsp (15 g) Lemon juice (opens in a new tab)

Equipment

Method

1
Step 1
Peel the green papaya (opens in a new tab), scoop out the white seeds and grate the flesh on the coarse side of a grater (opens in a new tab).
- 8 min
- Grater (opens in a new tab)
The sap of unripe papaya can irritate skin; wear gloves if you are sensitive.
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Heat the oil, pop the mustard seeds (opens in a new tab), then add the asafoetida (opens in a new tab) and green chillies and fry for 30 seconds.
- 1 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Let the mustard seeds pop fully before adding the rest of the tempering, or they taste bitter and raw.
3
Step 3
Add the papaya, turmeric (opens in a new tab) and salt and toss for 1–2 minutes until just heated through.
- 2 min
- high heat
4
Step 4
Lift the pan off the burner, add the sugar (opens in a new tab) and lemon juice (opens in a new tab) and mix. Serve warm or cool.
- 1 min
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: Gujarat, India · Well documentedThe classic accompaniment to fafda, especially on Dussehra.More food from India
Dish: Breakfast · Snack · Salads · Side dishes
Cooking method: Stir-fried, Sautéed
Taste: sweet & sour, fresh, spicy (chilli heat)
Diet: Vegan · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for: Festive & celebration · Budget-friendly · Street food
Cook more with: Green chilli · Mustard seeds · Asafoetida · Turmeric · Sugar · Lemon juice
Techniques: Stir-frying · Sautéing

Allergens

May contain: Wheatfrom asafoetida
May contain: Glutenfrom asafoetida
Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

72 kcal per serving

Estimated

1 serving ≈ 91 g · recipe makes 4

Where the energy comes from

Protein 3%
Carbohydrate 53%
Fat 44%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	72 kcal	80 kcal
Protein	0.6 g	0.7 g
Carbohydrate	10.2 g	11.3 g
Net carbohydrate	8.8 g	9.7 g
Sugars	7.3 g	8.1 g
Added sugars	1 g	1.2 g
Fibre	1.5 g	1.6 g
Fat	3.8 g	4.1 g
Saturated fat	0.3 g	0.4 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	298 mg	329 mg
Salt equivalent	0.7 g	0.8 g

Vitamins & minerals per serving

Potassium: 168 mg
Calcium: 18 mg
Iron: 0.4 mg
Magnesium: 19 mg
Vitamin A (RAE): 39 µg
Vitamin C: 62 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 31 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Not counted (tiny amounts or “to taste”): asafoetida.
Green (raw) papaya: Ripe raw papaya (FDC 169926) used as a stand-in; unripe papaya has less sugar and is firmer.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Choose a papaya that is uniformly green and hard, with white seeds.

Common mistakes

Cooking the papaya too long — it should stay crunchy, only just warmed.

Serve with

Serve with fafda, jalebi and kadhi-style besan chutney, or with khaman.

Storage

Keeps 2 days refrigerated.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Green (raw) papaya, peeled, seeded and coarsely grated300 g
Green chilli, slit lengthwise4 piece · 24 g

Used in steps 1, 2, 3

Reviews & corrections

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