CHUTNEY is one of the most important BENGALEE dishes generally served after the main course along with papad, but before the dessert. During Summer it is advisable, if not really pleasant to have the chutney at the end of all meals. "Plastic Chutney" is the famous one in all bengali's.
Ingredients:
1 medium-sized papaya
1kg sugar
1 tsp. lime juice
1/2 tsp.Turmeric Powder
A pinch salt
10 nos. Raisins
Method:
Unripe Green Papaya peeled and grated. When you cut raw papaya make sure to peel the skin, and when you reach the part which has the white seeds remove the seeds. You should also remove the little hard skin at the centreGreate the papaya.
Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and turmeric powder, saute 1-2 mins.
Then add salt, water and let it cook. Add water depending on how thick you want your chutney to be.
When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice.
Sending this to Jaya's "Back to Basics : Basic Chutney" Event
Ingredients:
1 medium-sized papaya
1kg sugar
1 tsp. lime juice
1/2 tsp.Turmeric Powder
A pinch salt
10 nos. Raisins
Method:
Unripe Green Papaya peeled and grated. When you cut raw papaya make sure to peel the skin, and when you reach the part which has the white seeds remove the seeds. You should also remove the little hard skin at the centreGreate the papaya.
Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and turmeric powder, saute 1-2 mins.
Then add salt, water and let it cook. Add water depending on how thick you want your chutney to be.
When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice.
Sending this to Jaya's "Back to Basics : Basic Chutney" Event
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