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Pepe Plastic Chutney

Plastic chutney or kache papite ki chutney is a simple, no frills papaya recipe. The glistening wafer thin pepe slices, clear as plastic, just melt in the mouth. Have it as a relish or slather it on bread or Rotis. A great chutney that’s easy to make and equally easy to polish off.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chutney
Cuisine: Bengali
Servings: 4
Calories: 127kcal
Author: Shil

Ingredients

  • Raw Papaya - 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

Instructions

  • 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!

Notes

* You can add a dry red chilli to the tempering.