Spring Salad aur Papite ki Chutney

Spring Salad aur Papite ki Chutney

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Indian

These two dishes are ideal to be served during the summer months


  • Papite ki chutney
  • Raw papaya (papita), grated 1½ cups
  • Sunflower oil 1 tbsp
  • Onion seeds (kalonji) 1 tsp
  • Ginger, cut into thin strips 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Lemon juice 1 tsp
  • Spring salad
  • Medium cucumber, seeded and chopped 1
  • Red capsicum, chopped ¼
  • Mushrooms, quartered and blanched 4
  • Orange juice ½ cup
  • Salt to taste
  • Black pepper powder ½ tsp
  • Basil leaves 5 to 6
  • Garlic, mince 1 tsp
  • Spring onions, chopped 1 tbsp
  • Baby corns, sliced and blanched 2 tbsps
  • Bean sprouts, blanched 2 tbsps
  • Olives 6 to 7
  • Lettuce leaves, hand torn 5


  • To make papaya chutney, heat oil in a non-stick pan. Add onion seeds and ginger, cook till fragrant.
  • Add raw papaya, salt, black pepper powder and ½ cup water and mix well. Cook on low heat till the papaya is completely cooked and the mixture reaches chutney consistency.
  • Add lemon juice and mix well. Transfer into a serving bowl, cool and serve.
  • To make dressing for the spring salad, take orange juice, salt and black pepper powder in a mixing bowl, whisk well.
  • Add cucumber, red capsicum, mushrooms, basil leaves, garlic, spring onion, baby corns, sprouts, olives and lettuce leaves and mix well
  • Add the dressing and toss well. Transfer onto a serving platter and serve immediately.