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%Bengali Peper Plastic Chutkey Recipe Debjanir Rannaghar

Plastic Chutney (Raw Papaya Chutney)

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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.


Units Scale
  • 1 Raw Papaya (Medium size)
  • 10 Cashew Nut
  • 15 Raisin
  • 3 Tbsp. Lemon Juice
  • 100g Sugar
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Panch Phoron/ Bengali Five spices
  • 1 Dry Red Chili
  • 1 Tbsp. Mustard Oil


  1. 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.
  2. Before cooking, soak the papaya in water for 15 minutes.
  3. In a pan, heat 1 tablespoon of mustard oil and add Panch Phoron and Dry Red Chili to temper the oil.
  4. Next, add the chopped raw papaya and a pinch of salt, giving it a gentle mix.
  5. Cover the pan with a lid and cook on low heat for 10 minutes.
  6. The raw papaya will release enough moisture, so there is no need to add water.
  7. Once the papaya pieces become soft, add 10 cashew nuts and 15 raisins, lightly mixing them in.
  8. Then, add 100 grams of sugar and cook until it completely dissolves.
  9. Stir in 3 tablespoons of lemon juice and continue cooking until the gravy thickens slightly and the papaya pieces become translucent or semi-transparent.
  10. Turn off the heat and allow the chutney to cool.
  11. Serve this delightful chutney after a meal, alongside Papor Bhaja!


  • 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.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Chutney
  • Method: cooking
  • Cuisine: Bengali


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