Satini Papay

Satini papay is a fresh chutney of grated green papaya, chilli, onion and lime, served as a side with Creole meals in the Seychelles.

Papaya is a tropical fruit that is also eaten unripe, as a vegetable, in many cuisines. In the Seychelles it is set out beside the main dishes of a Creole meal, where its sharp, fresh taste balances richer food.

What it really is

Green papaya is grated into fine strands and mixed with finely chopped onion, chopped chilli, lime juice and salt. Nothing is cooked, so the papaya keeps its crunch and its clean, sour flavour. Proportions vary from cook to cook, mostly in how much lime, chilli and salt go in. It contains no meat, fish or dairy and is vegan.

How it's served

• Uncooked and fresh, placed on the table as a side with rice and the main dishes.
• In a small bowl, with a spoonful taken onto the plate beside the main food.
• Eaten alongside other dishes, not on its own as a main course.

How to write it on the menu

• Name the fruit as green papaya, grated and raw, and name the chilli and lime as well.
• State the heat level, mild, medium or hot, since the chilli varies from kitchen to kitchen.
• Mark it as vegan. The classic recipe contains no major allergen, but ask whether any oil, sugar or seasoning has been added.
• State the portion size and whether it is sold as a side or a condiment.
• Note that the onion and lime are raw, for guests who avoid raw onion or want less acidity.