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    Chutney Recipe » Recipes

    Plastic Chutney (Raw Papaya Chutney or Bengali Peper Chutney)

    Published: Nov 4, 2018 · Modified: Jan 31, 2025 by Debjani · This post may contain affiliate links · Leave a Comment

    ↓ Jump to Recipe

    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.

    %Bengali Peper Plastic Chutkey Recipe Debjanir Rannaghar
    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

    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.

    %Plastic %Chutney

    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.

    %Plastic %Chutney

    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.

    %Plastic %Chutney

    Here's how I cook Plastic Chutney at Debjanir Rannaghar!

    Recipe Card

    %Bengali Peper Plastic Chutkey Recipe Debjanir Rannaghar
    Print Pin

    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.

    Course Chutney
    Cuisine Bengali
    Keyword bengali chutney recipe, Bengali Plastic Chutney Recipe, Debjanir Rannaghar, Peper Chutney recipe
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 8 People
    Calories 284kcal
    Author Debjani Chatterjee
    Cost Rs 100

    Ingredients

    • 1 Raw Papaya Medium size
    • 10 Cashew Nut
    • 15 Raisin
    • 3 Tbsp. Lemon Juice
    • 100 g Sugar
    • ½ Tsp. Salt
    • ½ Tsp. Panch Phoron/ Bengali Five spices
    • 1 Dry Red Chili
    • 1 Tbsp. Mustard Oil
    Get Recipe Ingredients

    Instructions

    • %Plastic Chutney Making
    • 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

    Serving: 120g | Calories: 284kcal | Carbohydrates: 58g | Protein: 3.3g | Fat: 7.1g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 158mg | Fiber: 2.7g | Sugar: 44.4g

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    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 dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

    You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.

    Peper Plastic Chutney Pin for your Pinterest Board

    %how to make bengali papaya chutney Bengali Plastic Chutney Recipe Pinterest Pin
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    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.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    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.

    Learn more about me →

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