Plastic chutney recipe | Raw papaya chutney recipe bengali style | Papaya plastic chutney

Plastic chutney recipe is a very delectable and popular Bengali chutney. It is one of the frequently prepared sweet chutney recipes on special occasions like marriage ceremonies or reception parties, annaprasan, griha-pravesh etc. It is a pure Bengali delicacy where grated or thin sliced raw papaya is cooked in sugar syrup with some lemon juice and dry fruits. Papaya plastic chutney is normally served between Main Course and Dessert. Bengalis use the term ‘Pater seshe’ for serving chutney.

About the recipe
Health Benefits of Papaya
How to make Plastic Chutney (step wise photos)
Recipe Card

Bengalis are quite familiar with the name plastic chutney but for many people it may be very confusing because of the unique name of the recipe. They get amazed and wonder how anyone can eat plastic!!! To clear the doubt let me explain it.

Plastic chutney is a sweet chutney recipe prepared with raw papaya. In this preparation, raw papaya is cooked in sugar syrup. When the papaya gets cooked, it gets translucent and exactly looks like transparent plastic pieces. This chutney looks exactly like melted transparent plastic pieces. This is the one and only reason to name the chutney recipe as Plastic chutney. There is no connection between real plastic and the plastic chutney recipe.

Indian cuisine is very popular for different varieties of Chutneys. In every subcontinent, different types of chutney recipes are prepared with regional style of cooking. There are hundreds of chutney recipes that are there in Indian cuisine and each chutney tastes different from each other. Indian chutneys cover almost each taste like sweet, salty, sour and chilli hot etc.

But in Bengali cuisine, the most popular version of chutney recipes are sweet chutneys, sweet and sour chutneys. These types of condiments are always served at the end of the meal and before serving the dessert.

In any Bong ceremony, people consider the food incomplete without Chutneys. In fact, any reputed Bengali restaurants would always add one sweet-tangy chutney in their Thali meals. Sweet or Sweet-sour chutneys are mostly prepared with Tomatoes, raw Mangoes, Pineapples, Papayas, Jujube fruit and many more.

As a bong, I have been brought up eating different varieties of sweet and sour chutney recipes. My mom used to prepare different varieties of chutneys with tomatoes, mangoes, pineapple, Indian olives and many more but she never used to prepare Papaya plastic chutney at home.

Usually, in Bengali houses, raw papaya chutney recipe bengali style is not prepared so frequently. Papaya plastic chutney is often prepared in Bengali ceremonies like marriage, annaprasan etc. by the rannar thakur or caterers.

First time, I have prepared this plastic chutney recipe at home in our wedding anniversary celebration. I didn’t have enough tomatoes in my fridge, but there was a raw papaya. Then I decided to prepare papaya plastic chutney and it was a huge hit. That day onwards, I have prepared this Indian condiment plenty of times.

Raw papaya chutney recipe bengali style could be a perfect chutney recipe when seasonal fruits like mangoes and pineapple are not easily available in the market. Raw papayas are easily available throughout the year and you can prepare it any time any day.

Plastic chutney recipe is popular for its luscious taste and simplicity. It is a very quick and simple recipe which requires only three basic ingredients to get prepared – raw papaya, sugar and lemon juice other than water. To enhance the taste of the raw papaya chutney recipe bengali style, you can add some dry fruits or nuts in it as well. It gets prepared very easily without investing much time and effort.

Plastic chutney recipe with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to explain few interesting things about the dish and the hero ingredient raw papaya.

• Raw papaya is full of enzymes which helps to breakdown the fat and carbohydrates.
• It is a boon for our digestive system which helps to get rid of constipation, diarrhoea, acidity, piles etc.
• It is full of nutrients and consists of good amount of fibre.
• Raw papaya is good for our skin. It helps to flush out toxins from our body.
• It is a good source of folic acid and helps to get rid of many heart problems.

To prepare the plastic chutney recipe, first cut into two pieces and remove the seeds. Peel the green skin of raw papaya. Then either grate or chop the raw papaya or make small thin slices with it.

Take a pan and add sugar, salt, water into it. Boil the content on high flame until the sugar gets dissolved completely. If you observe any dirt in the sugar syrup after this, then add 1 tablespoon of milk into it. The dirt will float as froth over the syrup. Just discard the froth. I have used purified sugar for the recipe.

Then add the papaya pieces into the syrup and cook it for 15 minutes in low flame with cover. Check the papaya on how much it has got cooked. Add cashew nuts, raisins into the pan and cook it on medium flame until the papaya pieces get translucent completely and until you get the desired consistency. Switch off the flame allow it to cool down completely before serving.

Many Chutney recipes have already been shared in my previous posts. You can check few of them like

Bengali tomato chutney
Raw Mango Sweet Chutney
Pulpy Apricot Sauce
Jalpai er Chatni

..And Many more…

• 1 heaped cup raw Papaya, shredded or chopped
• ½ cup Sugar
• ¼ teaspoon Salt
• 1 tablespoon Lemon juice
• 1 tablespoon Raisin
• 1 tablespoon Cashew nuts
• 1½ cups Water

1. Take a wide pan and add ½ cup sugar, ¼ teaspoon salt, 1 and ½ cups of water into it.
2. Put the fame on high and let the sugar get dissolve completely. Stir in between.
   Note: If you observe any dirt is there in the sugar syrup, then add 1 tablespoon of milk into it. The dirt will float as froth over the syrup. Just discard the froth. I have used purified sugar for the recipe that’s why this step does not required.
3. Once the sugar syrup starts boiling put the flame in low and add papaya pieces into the pan and give a nice stir.
4. Put on the lid of the pan and cook the papaya into the sugar syrup for 15 minutes in low flame.
5. Add raisins, cashew nuts into the pan and give a nice mix.
6. Cook it on low flame for another 5-6 minutes until the papaya pieces get translucent completely and you get the desired consistency for the chutney.
   Note: The chutney gets thicken when it’s cools down. So, switch off the flame when the chutney is little bit runnier as compared to your desire consistency.
7. Squeeze the lemon juice at the end and mix it properly.
8. Switch off the flame and put the pan down. Allow the chutney to cool down completely before serving.

Serve the Plastic chutney into a serving bowl. Serve it in between the Main Course and Dessert. Always serve it cool or at room temperature. Complete your meal with the Bengali delicacy.

After preparing the plastic chutney recipe, allow it to cool down completely. Then transfer it to an airtight container. Refrigerate the container and you can store it for 6-7 days.

Plastic chutney recipe | Raw papaya chutney recipe bengali style | Papaya plastic chutney

Serves: 6 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: NA calories NA fat

Rating: 3.5/5

( 2 voted )

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Ingredients

• 1 heaped cup raw Papaya, shredded or chopped
• ½ cup Sugar
• ¼ teaspoon Salt
• 1 tablespoon Lemon juice
• 1 tablespoon Raisin
• 1 tablespoon Cashew nuts
• 1½ cups Water

Instructions

1. Take a wide pan and add ½ cup sugar, ¼ teaspoon salt, 1 and ½ cups of water into it.
2. Put the fame on high and let the sugar get dissolve completely. Stir in between.

Note: If you observe any dirt is there in the sugar syrup, then add 1 tablespoon of milk into it. The dirt will float as froth over the syrup. Just discard the froth. I have used purified sugar for the recipe that’s why this step does not required.

3. Once the sugar syrup starts boiling put the flame in low and add papaya pieces into the pan and give a nice stir.
4. Put on the lid of the pan and cook the papaya into the sugar syrup for 15 minutes in low flame.
5. Add raisins, cashew nuts into the pan and give a nice mix.
6. Cook it on low flame for another 5-6 minutes until the papaya pieces get translucent completely and you get the desired consistency for the chutney.

Note: The chutney gets thicken when it’s cools down. So, switch off the flame when the chutney is little bit runnier as compared to your desire consistency.

7. Squeeze the lemon juice at the end and mix it properly.
8. Switch off the flame and put the pan down. Allow the chutney to cool down completely before serving.