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Background: Papaya (Carica papaya) has a maximum loss of postharvest shelf life. Due to the higher respiration activity, these are prone to ripening within a short time frame; as a result, pathogens develop quickly and lead to enormous problems for papaya producers. Hence to minimize this postharvest loss and to preserve nutritional qualities, the present study was conducted to utilize papaya pulp to prepare a delicious papaya chutney with tomato (Lycopersicon esculentum) because of its unique flavour. Methods: For chutney preparation, different combinations of papaya and tomato were used and their quality was analyzed based on biochemical (Total Soluble Solids, Titratable acidity, acid/Brix ratio, vitamin-C, total sugars, reducing sugars) and sensory attributes (colour, appearance, flavour, texture and consistency). Result: The treatment T7 (50% papaya: 50% tomato) was found to be the best combination in terms of biochemical and sensory quality parameters. Chutney was yet in acceptable conditions even after 90 days of preparation.