This “Plastic” Chutney Will Be Your New Favorite Condiment (It’s Not What You Think)
Imagine my surprise at a wedding lunch when I saw “plastic chutney” on the menu. Plastic? In a chutney? My initial reaction was a definite “No thanks!” But curiosity got the better of me. It turns out that plastic chutney is a real thing, and it’s a delicious (and, dare I say, beautiful) Bengali dessert!
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However, I soon discovered that this sweet and tangy condiment, made from unripe papaya, has a long-standing place in Bengali cuisine. Its translucent, almost plastic-like appearance gives it its name. It is surprisingly easy and quick to prepare. Try it once, and you might find yourself as captivated by plastic chutney as I was.
Ingredients
Papaya: Unripe or green papaya is the key ingredient! Choose a firm, unripe papaya for the best texture. Look for a papaya with a firm green skin. Avoid papayas with yellow or orange hues, as these indicate ripeness.
Sugar Syrup: For this recipe, we make a simple sugar syrup by combining sugar and water in a 1:1 ratio.
Pinch of Salt: A pinch of salt helps to balance the sweetness of the sugar and enhance the overall flavor profile.
Lemon Juice: A squeeze of lemon juice can add a touch of tanginess and help to prevent the sugar from crystallizing.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Combine sugar, water, and salt in a saucepan. Place it on heat and bring it to a rolling boil. Simmer for 1-2 minutes until the sugar dissolves.
Step 2: Add the papaya to the sugar syrup. Cover and simmer for 15-18 minutes or until the papaya is fully cooked. Add lemon juice and let it cook uncovered for 1-2 minutes to thicken the chutney.
Expert Tips
- Cut the papaya into thin, uniform strips to ensure even cooking and a consistent texture in the chutney.
- Cook the papaya strips in the sugar syrup over low to medium heat to prevent them from breaking apart.
- Allow the chutney to cool completely before transferring it to a container.
- Store the plastic chutney in an airtight container in the refrigerator. It will keep well for up to three weeks and even improves in flavor after a day or two as the flavors meld together.
How To Enjoy Plastic Chutney
Plastic chutney has become a unique and versatile condiment in my kitchen. I enjoy serving it alongside traditional Indian meals, where its tangy sweetness beautifully complements savory flavors.
Beyond traditional pairings, it also shines on a cheese platter, balancing the richness of cheeses with its sweet and tangy notes. This versatile chutney also lends itself to creative fusion cuisines. I love experimenting with it in dishes like burgers or wraps or as a topping for grilled fish or chicken.
What is Bengali Chutney?
In Bengali cuisine, chutneys go beyond condiments. They serve as palate cleansers, refreshing the taste buds between the main course and dessert. These chutneys are often sweeter than the regular ones and are enjoyed with papadums.
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Equipment
Ingredients
- ½ medium green papaya
- 1 cup sugar
- 1 cup water
- ¼ teaspoon salt
- 2 tablespoons lemon juice
Instructions
- Peel the papaya and remove the seeds. Cut them into thin strips. You can also use a mandoline slicer to make uniform slices. Soak the papaya in cold water for 10-15 minutes.
- Combine sugar, water, and salt in a saucepan. Place it on heat and bring it to a rolling boil. Simmer for 1-2 minutes until the sugar dissolves.
- Drain all the water from the papaya and add it to the sugar syrup. Cover and simmer for 15-20 minutes or until the papaya is fully cooked.
- Add lemon juice and let it cook uncovered for 1-2 minutes so that the chutney can thicken. Turn off the heat and let it cool down completely. Chill before serving.
Notes
- Cut the papaya into thin, uniform strips to ensure even cooking and a consistent texture in the chutney.
- Cook the papaya strips in the sugar syrup over low to medium heat to prevent them from breaking apart.
Nutrition
