Plastic Chutney ( Raw Papaya goodness )

Every Indian cuisine boasts of different varieties of chutneys - while in other regions of India chutneys are usually piquant and spicy , in Bengali cuisine , it is mostly sweet and an ode to a meal that has ended on a happy note. Besides its name , I am always amused by the beauty and taste of this chutney - more so because it transforms something as common place as household raw papaya into translucent pieces of art .

If you were to look closely into a bowl of Plastic Chutney , you will see how amazingly well the raw papaya transforms in texture by simple use of sugar syrup , lemon juice and heat . I must specify , however that this cook has nothing to do with plastic apart from its look .

This variety of chutney is very popular among Bengali's especially during winter when the raw papaya is available in abundance . If you are looking for something that is not overtly sweet , go on and make this one - I am sure you wont stop at one spoon !

Things you will need :

• 01 small raw papaya

• Handful of cashew nuts and raisins

• 01 tsp lemon juice

• 100 gms sugar

• 1/2 tsp salt

• 1/2 tsp paanch phoron

• 01 dry red chili

• 01 tsp mustard oil

Steps to follow

• Peel the skin of the papaya , discard the seeds and cut it into thin rectangular pieces -soak the papaya in water for 20 minutes before cooking.

• In a pan , heat oil and temper the oil with paanch phoron and dry red chili - to this add chopped papaya followed by salt , give a light mix.

• Cover the pan with a lid and cook on low flame for 10 minutes.

• Once the papaya pieces are soft , add cashew nut and raisin to it along with sugar and cook till it dissolves completely.

• Lastly , add lemon juice and cook till the gravy thickens a bit and the papaya pieces turn translucent or semi-transparent.

• Remove from heat and wait for the chutney to cool down

• Serve it after the meal along with your meal for a sweet and happy ending.