Plastic Pepe Chutney (Raw Papaya Chutney)

Name: Plastic Pepe Chutney (Raw Papaya Chutney)
Total time: 3000 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1 small Raw Green Papaya; 50 gms sugar or as per taste; generous pinch of salt; generous pinch of Black rock salt; 1 small lime juice; generous pinch of Paanch Phoron (Indian 5 mix whole spices); 1 tbsp mustard oil; Handful Cashew nuts; Handful Golden Raisins /kismis; 1 whole Red Dry Chilli; 1 half a lemon juice (to replace small lime juice)

Jibita Khanna @Jibitakhanna

#CA26 #rawpapaya #week9
This is Bengali style raw papaya chutney. As the papaya slices becomes translucent like a plastic hence the name Plastic Chutney. It’s generally sweetened with sugar to get that whitish plastic texture and a hint of tanginess with the lime/lemon juice.
Here I have used half of a leftover medium sized papaya. A small papaya is enough for this recipe.
It goes well with Pulav and khichudi /kichidi.

Jibita Khanna @Jibitakhanna

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Ingredients

Cooking - 25-30 minutes Prep - 15-20 minutes

4-6 servings

1small Raw Green Papaya
50 gmssugar or as per taste
generous pinch ofsalt
generous pinch ofBlack rock salt
1small lime juice
generous pinch ofPaanch Phoron (Indian 5 mix whole spices)
1 tbspmustard oil
HandfulCashew nuts
HandfulGolden Raisins /kismis
1whole Red Dry Chilli
1half a lemon juice (to replace small lime juice)

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Steps

Cooking - 25-30 minutes Prep - 15-20 minutes

1

Peel and slice the papaya into 2 mm thickness. After slicing you can halve the slice vertically.
2

Now boil the slices for about 10-15 minutes till it softens a bit and gets cooked. Strain it and keep it aside for further process.
3

In the same pan, heat oil and add in the Paanch Phoron and whole dry chilli, once it crackles, add in the cashew nuts and raisins too and saute for a minute or two. Add in enough hot water about 1.5 cups and then the sugar, salt and black rock salt. Once the sugar melts, add in the papaya slices and cook it till it becomes translucent. Add in the lemon/lime juice. Put off the flame before the sugar reaches one string consistency. Let it cool. Serve it with Pulav /khichudi along with with Papad.

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Jibita Khanna @Jibitakhanna

on May 31, 2026 16:28

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.