Pepe Plastic Chutney is an absolutely delicious green papaya chutney recipe that’s a popular Bengali dish.
While there are different types of chutneys, Peper chutney is right up there. It’s an easy chutney recipe with excellent results.
Plastic Chutney is a Bengali fruit chutney recipe that tastes real superb. It’s called plastic because the razor thin papaya chips when cooked turn transparent like clear plastic.
Kacha Papita Chatni is simply out of the world! You’ll just love it – it’s so fresh and delish.
Raw Papaya is good for weight loss, diabetes, digestion and constipation. Loaded with vitamins and enzymes, green papaya has numerous health benefits.
Green papaya is a great meat tenderizer. Raw papaya is used in salads, stews, stir-fry dishes and curries.
Pepe Plastic Chutney with Kacha Papaya:
Green papaya chutney is just the thing to make for friends and family. A definite hit! Prepared from unripened green papaya, Bengal’s famous “Plastic chutney” gets its name from the transparent plastic appearance when raw papaya chips are simmered in a sugary-lemon syrup.
Bengali papaya chutney with its transparent plastic appearance gets you at the very first bite.
How to make Bengali pepe plastic chutney:
To make sweet chutney, wash peel and quarter the fresh green papaya. Remove the seeds and the hard little skin at the centre.
Using a sharp knife or slicer, finely slice the pepe into thin little chips.
Heat oil in a pan and temper with nigella seeds. Once they start to splutter drop in the papaya slices.
Sauté kacha papaya chips for 2-3 mins. Sprinkle salt and mix well.
Pour water into the pan, stir and cook covered for 10-12 minutes until the papaya pieces start to soften.
Remove the lid and stir in the sugar.
Cook for a further 10 minutes till the Peper Chutney starts to thicken.
Toss in raisins raisin and cook till you get the desired consistency.
Stir in lime juice, simmer for 1-2 minutes and remove the Raw Papaya Chutney.
Serve Bengali Pepe r Chutney chilled with papad after the main course.
Green Papaya Chutney Recipe details below:
- Raw Papaya sliced - 1 ½ cups
- Kalonji Nigella seeds – ¼ tsp
- Raisins – 1 tbsp.
- Salt – ½ tsp
- Sugar – 7 tbsp.
- Lime juice – 2 ½ tsp
- Water – 1 ½ cups
- Oil – 1 tsp
Wash and peel the kacha papita (raw papaya). Quarter it and remove the seeds as well as the central white portion.
Slice the pepe into small thin chips and set aside.
Heat a kadai and add a teaspoon of oil. Sizzle some kalonji, sauté and add the papaya chips. Sauté for 1-2 minutes.
Add salt and water. Stir well and cook covered on medium flame for 10-12 minutes.
Remove the lid and mix in sugar. Cook for a further 10 minutes till it all starts to come together and the papaya slices turn soft and transparent.
Mix in the raisins and cook for 8-10 minutes till you get a nice chunky consistency.
Add the lime juice and simmer for a further 2 minutes. Turn off the gas.
Serve this completely delicious Bengali Pepe Plastic Chutney chilled or at room temperature. Either way nothing will be left!
* You can add a dry red chilli to the tempering.