They say that the Bengalis have a chutney for every season. But for the post monsoon season, when the mangoes have faded away, raw papaya shines in the chutney section of the Bengali meal. Crisp raw papaya is cooked till it becomes transparent – and some call it the “Plastic Chutney” for just this reason. We prefer to call it the Pepe Chutney. “Pepe” is Bengali for papaya.

The unpretentious Plastic Chutney was elevated to a royal level when a prominent hospitality chain started serving it in their opulent Indian restaurant. We’ve taken that recipe, added our own saffron-flavored twist to it, and come up with a deliciously luxuriant version that no one will believe is made from the humble papaya.

 

This sweet chutney is flavored strongly with nigella seeds and saffron, and it has added raisins for texture play. It goes well with all your meals – with paranthas, with dal chawal, even atop crackers with feta cheese! (The aforementioned restaurant served it with rich Awadhi biryanis and curries!)

We bet you – one spoonful of this chutney will definitely not be enough.

Ingredients: Raw Papaya, Raisins, Sugar, Himalayan pink salt, Lemon Juice, Red chilli, Cumin, Nigella seeds, Aniseed, Saffron

 

Good for: 3 months when refrigerated. Usage: Store in Refrigerator.