Bengali Papaya Chutney

1. 1
   prep · ~15 min

   Prep the papaya and soak the raisins.

   1.Peel the papaya, remove the seeds, and cut it into small even cubes.

   2.Grate the ginger and break the dried red chili in half.

   3.Soak the raisins in a little water for 15 minutes, then drain.
2. 2
   temper · ~1 min

   Make the tempering.

   Heat the mustard oil in a pan over medium heat. Add panch phoron and dried red chili, and let them sizzle for a few seconds until fragrant.

   TIPKeep the heat medium so the spices bloom without turning bitter.
3. 3
   saute · ~3 min

   Cook the ginger and papaya.

   Add the grated ginger and papaya cubes to the pan. Stir for 2 to 3 minutes so the fruit gets lightly coated with the spiced oil.

4. 4
   simmer · ~15 min

   Simmer the chutney.

   1.Add water, sugar, and salt, then stir well.

   2.Bring the mixture to a gentle simmer.

   3.Cook uncovered until the papaya turns soft and the syrup starts to thicken, about 12 to 15 minutes.

   4.Add the soaked raisins in the last 5 minutes of cooking.

   TIPThe chutney should look glossy and lightly sticky, not dry.
5. 5
   mix · ~1 min

   Finish with lemon juice.

   Turn off the heat and stir in the lemon juice. Sprinkle in the bhaja moshla if using, and mix gently.

6. 6
   rest · ~10 min

   Cool the chutney slightly.

   Let the chutney sit for 10 minutes so the syrup settles and thickens a little more as it cools.

7. 7
   serve

   Serve in small portions.

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