The edible Plastic Chutney is Bengal’s old culinary secret!

Chutney is a part and parcel of every meal hailing from every part of India. Although chutney is eaten in limited amounts, its presence on a typical Indian thali meal is indispensable (well, in most cases).

So much so, the importance of chutney is hailed since ages because it can be eaten simply with a chapati (wholemeal bread) in the absence of a curry or vegetables.
While, every Indian state has its own favoured version of the chutney, the Bengalis love relishing a preparation called plastic chutney post a full meal. Plastic chutney works as a palate cleanser as well as a dessert. But untrue to its name, it is not made from plastic but raw papaya and sugar. It is only due to its seemingly transparent plastic-like appearance that modern folks have named it plastic chutney.

So, how was this man-made edible wonder prepared? First, raw papaya is boiled and caramelized in sugar syrup. Lemon juice and raisins are also added to give a better flavour, and in some cases, papaya is cooked with black mustard seeds, and red chilli to render a spicy hint of flavour to this sweet preparation.

Plastic chutney can be kept in the fridge for a long duration because sugar and lemon juice added to it work as good preservatives.
Find it at the City of Joy (in Delhi) and in any traditional Bengali restaurant in Kolkata.