Plastic Chutney -Raw Papaya with Lemon peel Sweet & Sour Chutney

Name: How to cook Plastic Chutney -Raw Papaya with Lemon peel Sweet & Sour Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1.5 cups
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Plastic Chutney -Raw Papaya with Lemon peel Sweet & Sour Chutney

#cookeverypart #cookpadindia Plastic Chutney! One of my favourite chutney and a popular chutney in Bengal especially for Wedding Feast or any Celebration feast, no. 1 in the caterer's list of Sweet and Sour Chutney, apart from Pineapple sweet and sour chutney, Dates and Tomato sweet and sour chutney etc, served almost at the end but before the desserts are served. When the fruits to make sweet and sour Chutney is not in season, this is great way to make sweet and sour chutney with Raw Green Papaya. Since the Papaya slices becomes almost transparent or you can say translucent too like a plastic, so its popular by the name of "Plastic Chutney". It's made with different ingredients and spices added to it and varies from one household to other and cooks/ Caterers. I also make it once in a while when I miss it, today from regular Kismis/ raisin and Cashew, I have added Goji Berry and Lemon/ Lime peel, for that flavour and aroma. I love having the Candied lemon peel in it.

Ingredient

Food ration :

1.5 cups

Cooking time :

30 minutes

350 gms

Raw Green Papaya

300 gms

Sugar

350 gms

Water

12 pcs

Cashewnuts

15-20

Raisins

Handful

Goji Berry

as required

Juice of one Big Size Lime / Lemon (2-3 tbsps)

as required

Peels of 1 Lime or Lemon

as required

Lemon Zest (optional)

Cooking instructions

* Step 1

Thinly slice the raw green papaya after peeling and discarding the seeds. Mix sugar and water and put in on low flame, stir it and melt the sugar and then put the flame on high. Once it starts boiling, add in the papaya slices and cook for about 10 minutes. When the slices becomes almost transpatent/ translucent like plastic add the lemon juice, lemon peels, Goji Berry, raisins and Cashewnuts and cook for another 10-15 minutes till the syrup reduces and thickens.

* Step 2

Note: After juicing the lemon or lime, take out the fibrous part and slice it and add into the chutney, it gives a very nice flavor and aroma to the Chutney as well as it's good to eat.

* Step 3

But don't thicken it much because as it will cool it will thicken even more.

* Step 4

Once done, let it cool. Serve on the same day with food but make it at the beginning so while the other dishes cook the chutney cools down or make one day in advance and serve chill with the main course just before the dessert. It keeps good in the fridge in an airtight container for a fortnight.