Plastic Chutney – A traditional sweet and tangy chutney made with sliced raw papaya simmered in sugar syrup
This Bengali raw papaya chutney is a very popular recipe from Bengali cuisine. Peeled raw papaya is cut into thin ribbons and simmered in sugar syrup until it becomes transparent, like plastic sheets.
There are so many delicious chutneys made in Bengal with fruits and vegetables. Most of them are sweet and tangy, such as pineapple chutney, tomato and date chutney, green mango chutney, ber ki chutney, etc. Whatever fruit or vegetable is in season, a delicious chutney is made out of it.
Traditionally, plastic chutney is made with raw papayas, but if it is not available, you can also make it with pineapple or raw mango. Papaya gives a nice crunch and a unique flavor to this chutney.
I also love making chutneys and have tried so many variations myself, but I never knew about this plastic chutney until last year, when I tasted it in a restaurant. I loved it and tried making it at home. After 2–3 trials, it came out really delicious. The recipe is quite easy to make . thinly slice the papaya and then cook it till almost done. Now add sugar and simmer till done add the flavoring ingredients and enjoy when cool down.
This plastic chutney is popular at weddings, birthday parties, pooja and other celebrations. A Bengali meal is often considered incomplete without this delicious pepe chutney. It is served as a sweet dish at the end of the meal with crispy papad..
INGREDIENTS NEEDED
- Raw papaya
- Sugar
- Lemon juice
- Salt
- Kalonji seeds
- Cashews, raisins and saffron
HOW TO MAKE PLASTIC CHUTNEY
Peel the papaya and cut it into thin slices. I used a mandolin for uniform-sized slices.
In a pan, add water and bring it to a boil. Add the papaya slices, cover with a lid and cook until they are about 80% done.
Now add sugar to the pan, along with cashews, saffron, salt and raisins. Cook until the syrup starts to thicken and becomes slightly sticky, and the papaya pieces look transparent.
The syrup will thicken further as it cools, so do not overcook it.
Add nigella seeds (kalonji) and lemon juice. Mix well and then switch off the heat.
Once it cools down, transfer the chutney to a clean glass jar. Keep it refrigerated and serve chilled, It stays well for a week in refrigerator.
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Bengali Plastic Chutney | Pepe chutney
Plastic Chutney – A traditional sweet and tangy chutney made with sliced raw papaya simmered in sugar syrup
Ingredients
- 250 gm Raw Papaya peeled
- 250 gm Sugar / Chini
- 2 cup Water / Paani
- 3 tbsp Lemon Juice
- 6 Cashew Nuts / Kaju chopped
- 1 tbsp Raisins / Kishmish
- 1/3 tsp Salt / Namak
- 10 threads Saffron / Kesar
- 1/4 tsp Nigella Seeds / Kalonji
- 1 tsp Melon Seeds / Magaz / Kharbooje Ke Beej optional
Instructions
- Wash and peel the papaya and make thin slices with either a sharp knife or use a slicer .
- Heat water in a pan and when it start boiling add the papaya slices and cover and cook till 80 % done.
- Now add sugar , saffron, salt, cashew and raisins and cook till it thicken and the papaya slices become transpatrent.
- It become thicker once it cool down so dont over cook the syrup.
- Now add the nigella seeds/ kalonji and lemon juice and mix well.
- Store in a glass jar when it cool down completely and then keep it refrigerated.
- Serve chilled at the end of your meal and enjoy.
Nutrition