Breakfast recipe: Bengali style Plastic Chutney to go with rice or roti

Plastic chutney: Nobody knows why it’s called plastic chutney. Perhaps because of its transparent or translucent texture. It is prepared with sliced raw papaya and has sweet and savoury texture. It is traditionally served on weddings or receptions with rice or bread. However, it goes well with the regular food too.

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Raw Papaya Chutney

Chutney is one of the most important taste enhancers in Indian cuisine. Typically, it is made with peels, vegetables or fruits to have a dense or bright-coloured coarse texture. However, plastic chutney is an easy, simple and attractive dish that will leave you asking for more.

Part of Bengali cuisine, it is also called paper chutney. Raw papaya slices are cooked in sugar syrup to give it a unique texture. Along with sugar syrup, it is later tossed with chillies and that gives it a perfectly sweet, spicy and savoury taste.

Some tips

The papaya has to be young and tender without any additional sweetness from the papaya fruit. If it is not raw, it will disintegrate and turn into a halwa. Instead of slicing the papaya thin, you may grate it. However, you need to be careful as it may become lumpy and dissolve. You can use jaggery as an alternative to sugar.

INGREDIENTS

½ raw papaya

1 tbsp oil

1 cup water

1 cup sugar

¼ tsp salt

½ tsp kalonji seeds

2 tbsp cashew

2 tbsp raisins

½ lemon

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INSTRUCTIONS

peel the skin of raw papaya and remove the seeds

slice the papaya as thin as possible

rinse and soak in water for 15 minutes

heat 1 tbsp oil, and saute the sliced papaya for a minute

add 1 cup water and boil for 10 minutes.

add 1 cup sugar and mix well.

add ¼ tsp salt, ½ tsp kalonji seeds, 2 tbsp cashew, and 2 tbsp raisins.

mix well and boil for 10 minutes or until the papaya turns translucent.

add ½ lemon to prevent sugar syrup from caramelizing.

continue to cook until the papaya turns translucent and slightly yellowish.

Serve plastic chutney with rice or roti.

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