Name: Bengali Plastic Chutney: Sweet, Tangy Papaya Chutney Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 grams Papaya (and thinly sliced, peeled, ripe, seeded); 150 grams Sugar; 1 tbsp Lemon Juice (freshly squeezed); 1 tsp Ginger Juice (freshly squeezed, or to taste); 1/2 tsp Salt (or to taste); 1/4 tsp Turmeric Powder (for color and a hint of flavor, optional); 2 tbsp Water (if needed for consistency)

Bengali Plastic Chutney: Sweet, Tangy Papaya Chutney Recipe

30 minutes

875 reads

4.67 from 6 votes

Bengali

About Bengali Plastic Chutney: Sweet, Tangy Papaya Chutney Recipe

Discover the vibrant flavors of Bengal with this authentic Plastic Chutney recipe! This sweet, tangy, and slightly spicy condiment is a beloved accompaniment to many Bengali dishes. Made with translucent papaya strips, its unique texture and taste are sure to delight.

The simple combination of ripe papaya, sugar, lemon juice, and a touch of ginger creates a surprisingly complex and refreshing chutney. Its almost jelly-like consistency gives it the nickname "Plastic Chutney."

Perfect for adding a burst of flavor to your meals or impressing guests at your next gathering, this easy-to-make chutney is a true taste of Bengali culinary heritage.

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Recipe Time & More

Prep15

Cook15

Total30

Calories116 kcal

Serves

Served AsDinner

Recipe TasteSalty Savoury Sour Spicy Sweet Tangy

Ingredients

For the Chutney

▢ 250 grams Papaya and thinly sliced, peeled, ripe, seeded
▢ 150 grams Sugar
▢ 1 tbsp Lemon Juice freshly squeezed
▢ 1 tsp Ginger Juice freshly squeezed, or to taste
▢ 1/2 tsp Salt or to taste
▢ 1/4 tsp Turmeric Powder for color and a hint of flavor, optional
▢ 2 tbsp Water if needed for consistency

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Instructions

Prepare the Papaya

Gently boil the thinly sliced papaya in a small amount of water for about 1-2 minutes until slightly softened but still firm. Drain well.

Cook the Chutney

In a saucepan, combine the boiled papaya, sugar, lemon juice, ginger juice, salt, and turmeric powder (if using). Cook over medium heat, stirring frequently, for about 5-7 minutes, or until the sugar dissolves and the chutney starts to thicken slightly. If the chutney is too thick, add a little water to adjust the consistency.

Finish and Serve

Remove from heat and let the chutney cool slightly. Taste and adjust seasoning as needed. Serve warm or cold as a delicious accompaniment to your favorite Bengali dishes.

Recipe Notes

Expert Tips for the Perfect Plastic Chutney

For a smoother chutney, you can use an immersion blender to partially blend the cooked mixture after it cools slightly.
Adjust the amount of sugar to your preference. If you prefer a less sweet chutney, reduce the sugar quantity.
For a spicier chutney, add a pinch of green chilies along with the ginger.
Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days.