The delightful Bengali plastic chutney is made by cooking raw papaya along with sugar and lemon juice. This combination gives the raw papaya a texture reminiscent of melted plastic, thus earning it its unique name.
Jump to:
- Debjani's Note
- Plastic Chutney! Why this name?
- Tips
- Variation
- Interesting Fact!
- Here's how I cook Plastic Chutney at Debjanir Rannaghar!
- Recipe Card
- Chutney/ Achar/ Jam/ Jelly/ Condiment Recipes from Debjanir Rannaghar
- Have you tried the Peper plastic Chutney Recipe from Debjanir Rannaghar!
- Peper Plastic Chutney Pin for your Pinterest Board
Debjani's Note
A few days ago, some friends visited us from Delhi, and I decided to prepare a simple Bengali meal for them. I made a spread consisting of Bhangachora Shukto, Ghee Bhat, Kochi Pathar Jhol, Doodh Mach, Plastic Chutney, and Payesh. They enjoyed everything but were particularly intrigued by the peculiar Bengali Plastic Chutney. One of them asked for the recipe, but I wasn't satisfied with the photos I took then, so I decided to share them later. Those photos didn't capture the plastic-like quality well enough.
I cook Plastic Chutney quite often. It was included in our vegetarian Kojagori Lokkhi pujo spread as well. The spread consisted of Bhoger Khichuri, Phulkopir Roast, Begun Basanti, and Peper Chutney. Luckily, this time I was able to capture the chutney with the desired plastic effect.
Plastic Chutney! Why this name?
Before you start thinking that we eat actual plastic, let me explain what Plastic Peper Chutney actually is. If you're Bengali (or not) or have tried it before, you already know what a fantastic condiment it is. Bengali Plastic Chutney is simply raw Papaya Chutney that resembles melted plastic.
Tips
When unripe papaya is combined with sugar and lemon juice and cooked, it becomes see-through. The unique texture of this chutney is what gives it its nickname of "plastic chutney". When you see a bowl full of it, it does look like a pile of shiny, clear plastic. But don't be fooled by its appearance, because the taste is truly delicious.
Variation
You can also create this chutney using unripe mango or pineapple. Nevertheless, I personally favor it with papaya! The authentic papaya chutney is my preferred choice.
Whether you prefer papaya, mango, pineapple, or pepe, one thing is for sure: this chutney is a must-try for anyone who loves bold and unique flavors. So next time you're in the mood for something different, whip up a batch of transparent plastic chutney and see what all the fuss is about!
Interesting Fact!
Bengali ingenuity knows no bounds, as evidenced by their clever naming of this chutney. The translucent appearance, resembling plastic pieces, is achieved by cooking raw papaya with sugar and lemon juice. This unique dish can also be made with raw mango or pineapple, but my personal preference lies with the pepe-r chutney. Interestingly, Plastic Chutney is a relatively new addition to Bengali cuisine, emerging sometime after the 1900s when plastic was introduced in India. Although it shares a visual resemblance, the peper chutney has no connection to actual plastic.
According to a reputable caterer, Pineapple Chutney (also referred to as Anarosher Chutney) is either unattainable or comes with a hefty price tag. However, there exists an alternative option.
Here's how I cook Plastic Chutney at Debjanir Rannaghar!
Recipe Card
Plastic Chutney (Raw Papaya Chutney)
The delightful Bengali plastic chutney is made by cooking raw papaya along with sugar and lemon juice. This combination gives the raw papaya a texture reminiscent of melted plastic, thus earning it its unique name.
Ingredients
- 1 Raw Papaya Medium size
- 10 Cashew Nut
- 15 Raisin
- 3 tablespoon Lemon Juice
- 100 g Sugar
- ½ teaspoon Salt
- ½ teaspoon Panch Phoron Bengali Five spices
- 1 Dry Red Chili
- 1 tablespoon Mustard Oil
Instructions
- Remove the outer skin of the raw papaya and discard the seeds. Slice it into thin rectangular or square pieces, as shown in the picture.
- Before cooking, soak the papaya in water for 15 minutes.
- In a pan, heat 1 tablespoon of mustard oil and add Panch Phoron and Dry Red Chili to temper the oil.
- Next, add the chopped raw papaya and a pinch of salt, giving it a gentle mix.
- Cover the pan with a lid and cook on low heat for 10 minutes.
- The raw papaya will release enough moisture, so there is no need to add water.
- Once the papaya pieces become soft, add 10 cashew nuts and 15 raisins, lightly mixing them in.
- Then, add 100 grams of sugar and cook until it completely dissolves.
- Stir in 3 tablespoons of lemon juice and continue cooking until the gravy thickens slightly and the papaya pieces become translucent or semi-transparent.
- Turn off the heat and allow the chutney to cool.
- Serve this delightful chutney after a meal, alongside Papor Bhaja!
Notes
- You can adjust the amount of sugar depending on your preferred level of sweetness. We recommend a moderately sweet taste that balances well with the other flavors.
- Panchphoron, a blend of equal amounts of nigella seed, fennel seed, cumin seed, mustard seed, and fenugreek seed, is a spice mix popular in Bengali cuisine.
- Plastic chutney cannot be made from ripe papaya. Only unripe papaya is suitable for this purpose.
Nutrition
Chutney/ Achar/ Jam/ Jelly/ Condiment Recipes from Debjanir Rannaghar
- Gur diye Topa Kul ar Tometor Chutney ( also known as Jujube, tomato chutney with jaggery)
- Tomato Amsotto Khejur er Chutney (Also known as tomato, Mango cake, and date chutney)
- Ilish Macher Tok (also known as hilsa fish chutney)
- Kacha Aamer Ambol (also known as Runny Mango Chutney)
- Kuler Achaar aka Boroi-er Aachar (also known as Jujube Sweet pickle or Ber ka achar)
- Bacon Jam
- Kerala Chemmeen Achar aka Kerala Style Prawn Pickle
- Lal Mirch Ka Benarasi Achar (also known as Chilli Pickle)
- Aam Kasundi aka Bengali Style Mustard and Mango Sauce
Have you tried the Peper plastic Chutney Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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Peper Plastic Chutney Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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