Plastic Chutney

Date:

[lmt-post-modified-info]

Share post:

Plastic Chutney or Green Papaya Chutney is unique Bengali taste loved and served in lunch, dinner and breakfast.  It is not plastic but looks like melted plastic so people call it plastic chutney. It is not made from any seasonable vegetable so it is prepared in any season. Plastic chutney makes the combination of taste sweet and sour gives you an expression of awesome after eating. Plastic Chutney is also made from raw mango or pineapple when the papaya is not available. It is served in the household but also served in wedding ceremony and function to make the unique texture of caterers.

Recipe:-

Total time taken for making chutney is almost 20-30 min

Ingredients needed for making process are:-

Raw papaya, Cashew Nuts, Raisin, Lemon Juice, Sugar, Warm Water, Salt, Panch Phoron, Bengali Five Spices, Dry Red Chilli, Mustard Oil

Making Process:-

 

1) Wash the raw papaya thoroughly and slice off the top. Peel off the skin of the raw papaya totally using a peeler. Slice the papaya lengthwise into two equal halves. Take each of the slices and chop up the entire papaya into paper thin slices.

PLASTIC CHUTNEY

2) In a pan take water. Add the sugar. The quantity of water to sugar should be in the ratio 2:1. 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.

PLASTIC CHUTNEYPLASTIC CHUTNEY

c) Once the papaya slices have cooked completely, which you can know by pressing a slice of papaya with your fingers. If it cuts through into two your papaya is cooked.

d) Add the lemon zest and mix. Ferment 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.

PLASTIC CHUTNEY

e) While the Chutney is fermenting away to reach its final consistency, prepare the tempering. Take a separate small pan. Heat oil and when hot add the fennel seeds and dry red chillies. 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.

f) Add the tempering to the chutney. Stir and mix. You can ferment 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.

PLASTIC CHUTNEY

Your Plastic Chutney is ready. You can store the chutney in an airtight container once completely cooled and refrigerate. This chutney can remain for weeks if you prevent the chutney jar from cross contamination.

Note – You can also add the saffron along with the milk or water. You can skip adding saffron to go with the traditional white coloured papaya chutney. Alternately you can use yellow food colour also.

Enjoy your Plastic Chutney as a side dish with your rice, roti and curry meals. They make for an excellent accompaniment with your parathas and a wonderful dip with fiery snacks and appetizers.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

spot_img

Related articles

From Buyer to Manufacturer: The Journey of Krishna International Exim in the Furniture Business

Krishna International Exim, a prominent player in the furniture industry, embarked on its journey from the perspective of...

Fine Arts & Exports: Crafting Timeless Elegance

In the heart of Jodhpur, Rajasthan, a city renowned for its rich artistic heritage, Fine Arts & Exports...

Desert Art Export: Crafting Rajasthan’s Heritage for the World

In the heart of Rajasthan, where tradition and craftsmanship intertwine, Desert Art Export has been quietly creating a...

Curio Crafts: Crafting Excellence in Iron and Wood

Since its humble beginnings in 1990, Curio Crafts has emerged as a leading manufacturer and exporter from India,...