Pepe Plastic Chutney Bengali Recipe
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.
Servings: 4
Calories: 127kcal
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.