Pepe Plastic Chutney is an absolutely delicious green papaya chutney recipe that’s a popular Bengali dish.
Pepe Plastic Chutney
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.
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:
Are you ready to embark on a culinary adventure that will tickle your taste buds and transport you to the vibrant streets of Bengal? Look no further than the delightful Pepe Plastic Chutney, a Bengali raw papaya chutney that’s sure to become your new favorite condiment.
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.
To make sweet chutney, firstly wash, peel and quarter the fresh green papaya. Remove the seeds and hard little skin at the centre.
Then 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.
Then 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.
Next, toss in raisins and cook till you get the desired consistency.
Finally, stir in lime juice, simmer for 1-2 minutes and remove the Raw Papaya Chutney.
Serve chilled Bengali Pepe r Chutney with papad after the main course.
If you are looking for Indian chutney recipes, do try out Gongura Chatni.
Plastic Chutney Serving Suggestions
Pepe Plastic Chutney is incredibly versatile and can be paired with a variety of dishes:
Serve it alongside rice and dal for a traditional Bengali meal.
Spread it on sandwiches or wraps for an extra kick of flavor.
Pair it with grilled meats or fish for a tangy contrast.
Enjoy it with crackers or papadums as a quick snack.
Variations of Papaya Chutney
While the classic Pepe Plastic Chutney is a favorite, there are several delicious variations you can try:
Sweet Papaya Chutney: Increase the sugar content for a sweeter version.
Spicy Peper Chutney: Add green chilies or red chili powder for extra heat.
Garlic Papaya Chutney: Include minced garlic for a pungent twist.
Tomato Papaya Chutney: Mix in diced tomatoes for added tanginess and texture.
Pepe Plastic Chutney is more than just a condiment; it's a celebration of Bengali culinary traditions and a testament to the versatility of raw papaya. Whether you're a seasoned chef or a curious food enthusiast, this chutney with raw papaya is sure to add a burst of flavor to your mealsPlastic 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.
Course Chutney
Cuisine Bengali
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
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!
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