Creole Green Papaya Chutney
When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.
salt & pepper
fresh red chilies
halved and finely sliced
In a BOWL, finely grate the papaya into thin strips.
Sprinkle the papaya with salt to taste.
Cover and let rest for 15 minutes.
Squeeze the papaya until all its liquid is drained.
Season papaya with lime juice and pepper to taste.
In a PAN, heat 1 tsp oil and fry the onions until translucent.
Optionally, add chilies and stir for about half a minute.
Add the papaya. Mix well.
Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
Serve with Seychellois Kari Koko or Pwason Griye.
Substitute papaya with deseeded English cucumber.