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A delightful sweet and tangy Bengali condiment made from raw papaya. Its unique translucent texture gives it the nickname 'plastic chutney,' and it's a perfect palate cleanser served at the end of a meal.
First, prepare the papaya. Peel it, cut it in half, and scoop out the seeds. Grate the papaya using the medium holes of a box grater.
In a medium pot, add the grated papaya and 2 cups of water. Bring to a boil and cook for 10-12 minutes, or until the papaya is soft and translucent. Drain the water completely and set the cooked papaya aside.
In the same pot, combine the sugar and 1 cup of water. Heat over medium flame, stirring until the sugar dissolves completely to form a syrup.
Add the boiled papaya, raisins, and salt to the sugar syrup. Mix well and let it simmer on low heat for 5-7 minutes. The chutney will thicken slightly as the papaya absorbs the syrup.
Stir in the lemon juice and cook for one more minute, then turn off the heat. This adds a nice tangy finish.
Make the tempering (phoron). Heat the oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the panch phoron and dried red chilies. Let them sizzle and splutter for about 30 seconds until fragrant. Be careful not to burn the spices.
Pour the hot tempering over the prepared chutney and mix it in gently. Let the chutney cool completely to room temperature. It will thicken further as it cools.
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A delightful sweet and tangy Bengali condiment made from raw papaya. Its unique translucent texture gives it the nickname 'plastic chutney,' and it's a perfect palate cleanser served at the end of a meal.
This bengali recipe takes 35 minutes to prepare and yields 8 servings. At 143.59 calories per serving with 0.64g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Reduce the sugar by half and use an equal amount of powdered jaggery for a more rustic flavor and lower glycemic index.
To speed up the cooking process, pressure cook the grated papaya with 1/2 cup of water for 1 whistle. Drain and proceed with the recipe.
Omit the dried red chilies from the tempering to make it completely non-spicy for children.