Chutneys of different types like tomato chutney, pineapple chutney, date and tomato chutney, mango leather chutney etc. are normally served with a Bengali meal. Chutney forms an integral side dish in Bengali Cuisine and is not just savoured as a dip only, by Bengalis.
Plastic Chutney Recipe | Kachche Papite Ki Chutney Recipe | Bengali Style Raw Papaya Chutney Recipe ~
- Peel off the skin of the raw papaya totally using a peeler.
- Slice the papaya lengthwise into two equal halves.
- Cut each half , lengthwise, again into two equal halves.
- Then again cut each of the slices of papaya you have now into equal halves lengthwise.
- Chop off the narrow top of your individual papaya slices and start slicing into super thin slices from the portion from where the the papaya is evenly thick.
- Chop up the entire papaya into paper thin slices.
- The quantity of water to sugar should be in the ratio 2 : 1. In this case I used 2 Cups of Water to 1 Cup of sugar.
- Turn the heat to high and bring the contents of the pan to a rolling boil.
- Add the papaya slices now , mix well and cook covered.
- Let the papaya slices cook for 5 minutes, soften a little, then add salt, mix and again cook covered.
- Add the lemon zest and mix. Simmer the heat and let everything in the pan cook till almost all the water has evaporated and your chutney reaches a thick consistency. No need to cover the pan now.
- Let them crackle.Once they become fragrant add the resins and let them become plump.
- Remove from the burner and keep aside ready to use.
- You can simmer everything for a minute before removing your pan from the burner.
- Transfer the chutney from the pan into a bowl.
- Add the lemon juice and mix well.
Then again cut each of the slices of papaya you have now into equal halves lengthwise. Refer picture below.