Rinse and peel 1 small unripe papaya.

Now grate each papaya halve. You can use a hand held grater or grate in a food processor. You will need 1.25 cups tightly packed grated papaya. Keep grated papaya aside

Heat ½ tablespoon oil in a pan and add ½ teaspoon mustard seeds. Keep the flame to a low or medium-low.

Fry till the mustard seeds crackle and splutter.

Then add 2 to 3 green chilies (sliced in large pieces or kept whole),bell pepper, 7 to 8 curry leaves and 1 pinch asafoetida (hing). Curry leaves can be chopped or kept whole.
Sauté till the green chilies get slightly crisp with a few blisters.

Then add the grated papaya and ¼ teaspoon turmeric powder. mix well.

Then add 1/2 teaspoon salt or as per taste. mix very well.

Stirring often sauté the chutney mixture for 3 to 4 minutes on a low flame.

Lastly add ¼ teaspoon lemon juice. Mix very well.