Kancha Peper Plastic Chutney or Bengali Plastic Chutney

January 28, 2019 Motions and Emotions 26 Comments

The taste of a Bengali Platter's Chutney is quite different from the other types of chutneys. Whenever we Bengali's say chutney we relate the taste with sweet and sour tongue tickling combination. During my hostel days in Chennai, I came to know about the other varieties of chutneys such as coconut chutney, dhania-pudina chutney, spicy tomato chutney etc. and interestingly none of them has the taste of sweetness. Then I realized Bengali Platter's Chutney has the extra addition of sugar with a tangy taste.



What is Plastic chutney and why the name?

In any occasion, you will find chutney along with papad followed by sweets to finish a Bengali meal. Bengali plastic chutney is famous in any special occasion including wedding day lunch, birthday meal, first rice ceremony meal or any other special days. You must be wondering how could a person prepare chutney with plastic!

Let me tell you why raw papaya chutney or kancha peper chutney is called plastic chutney. Bengali plastic chutney is nothing but candied raw papaya chutney. Thinly sliced raw papaya (পেঁপে) pieces are cooked in sugar syrup until they turn transparent like plastic sheet. Hence it is known as plastic chutney. (Is there any other explanation for this name? if yes please do let me know).

How does the papaya plastic chutney taste?

As I told you Bengali chutneys are sweet and tangy in taste. Similarly, the papaya plastic chutney tastes sweet and tangy. Though papaya is neutral in taste, we add lemon juice to give the tangy taste.

What are the other plastic chutneys?


Other than papaya, we can use Summer fruits like raw mango or pineapple to make this chutney. You can follow the similar procedure except the addition of lemon juice as these fruits are sour in nature. Each of these plastic chutneys has their own flavour as the main ingredient is different in each type. However, the plastic chutney prepare with raw papaya is the most popular one.

How to serve the plastic chutneys?
Bengali plastic chutneys are part of a Bengali meal. It is served almost at the end of meal along with fried papad. You can also enjoy them just like that with papad.

Can I store the plastic chutney? If yes, then how long?
Yes, you can store the plastic chutney in the refrigerator up to 5 to 7 days.

You can cook plastic chutney in a large batch and cool it properly. Later you can store it in a clean and sterile covered glass container up to 5 to 7 days in the refrigerator. Whenever required, take out the jar from the refrigerator and use a clean spoon to take out required amount of chutney and again keep the bowl back in the refrigerator.


Bengali Style Papaya Chutney / Raw Papaya Chutney

Ingredients

Raw Papaya - 1 medium size
Sugar - 200 gm (Approx , according to your taste bud)
Salt - a pinch
Lemon Juice - 1 tablespoon
Raisins - 12-15 nos
Refined Oil - 11/2 teaspoon
Mustard Seeds/ Bengali five spice - 1/2 teaspoon
Dry red chilli - 1



Procedure

1. Take a pan and add 2 cups cup water. Dissolve sugar and switch on the gas.

2. Add the sliced papaya, salt and boil in sugar-water mixture.Boil them on medium heat until the papayas are soft and transparent in nature. Add raisins while boiling this mixture.

3. Now when the water almost dries up, reduce the flame and add lemon juice and mix well.

4. Take another small pan and heat oil. Add dry red chilli and mustard seeds/Bengali five spice and  in it. When seeds starts crackling add this on the papaya chutney. Mix well. Allow it to cool and serve it with rice or khichuri.