First take 2 papaya peel clean and grate on large or small grater. Why large or small grater? It adds a texter depending on which side you decide to go with small feel smoother large feels thick in the mouth. It depends on your option.

After you've finished grater the papaya put in a large bowl. Then Boil some water. Pour the hot water on the papaya in the bowl. Let the sock for 5 - 10 minutes. So this process is to remove the papaya milk from the papaya so it doesn't give you irritation in your mouth. This process is very important.

Remove papaya from the water by straining it. Then squeeze all the water out of the papaya.This is a tuff process to remove the water. Just be careful you don't injure yourself.

Slice 2 large onion juliene. Half moon. Dice the chill.

In the pan put 3-4 tbsp of oil. Add the onion and chilli saute 2-3 minutes then add the papaya saute for 4-5 minutes and put salt and pepper. Then put 3-4 tbsp of vinegar let cook for 3-4 minutes while cooking stir frequently during the process to prevent burnt and add salt to your taste. When the papaya chutney turn light golden brown stop and serve if you want to serve hot. If you want to serve cold let I rest depending on you. That's the taste of Seychelles cuisine.

If the taste is not what you want increase vinegar can increase deep in flavour. Optional.