When I moved to USA, I realized no one makes the Mumbai style Papaya ni chutney or kahamn. It was served by each and every Farsan shop there. It is one chutney that we always missed hence we decided to learn how to make it. Jinesh tried and tested this recipe several times and here is the exact version that will take you back to Mumbai. It goes so well with Gathiya, Papdi or Fafda and of course Jalebi.

Mumbai style Papaya ni Chutney | Papaya nu Sambharo | Papaya nu Khaman

Papaya no Sambharo is a simple mixture of leftover khaman dhokla from the day before along with sliced raw papaya. It tastes, sweet, salty and spicy. Let me say this is one of the first things we eat the morning after we land in Mumbai. You are going to love how easy it is to make this chutney and it tastes absolutely delicious. 
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Brunch, condiment
Cuisine gujarati, healthy snack, Indian, mumbai style
Servings 4 people


  • 2 cups thin sliced Raw Papaya
  • 3 pieces of khaman dhokla
  • 1 tablespoon of oil
  • Salt as needed
  • 1/4 tsp asafetida powder
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seed
  • 3 green chilies sliced
  • 1 tsp sugar


  • Make thin slices of raw papaya
  • Heat oil on a medium heat
  • Add asafetida powder and mustard seeds and let it sizzle
  • Add the green chilies and let it sizzle
  • Now add the sliced papaya and salt and turmeric powder
  • Mix it well and cover it and cook on low flame for 10 minutes
  • Open the lid after ten minutes to check if the Papaya softened, if it did not then cover and cook for longer
  • Once the papaya softens a little (halfway) then add sugar
  • Now crumble pieces of khaman dhokla into the papaya and toss everything together
  • Check the taste and adjust the salt if needed
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Checkout the recipe for Idli Chutney here 

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