Though unconventional as per usual Bengali cooking style, the use of lime zest lends this chutney a refreshing flavour and a slight bitter tinge that tempers the sweetness. Also, unlike most chutneys, the sugar syrup in this dish is kept slightly more runny. It thickens to the right consistency when cooled.
- Water (1 cup)
- Sugar (1 cup)
- Papaya (raw), grated (¾ cup)
- Raw lime peel, grated (½)
- Lime slices (for garnishing) (2)
- Green cardamom (Hari elaichi) (2)
- Raisins (Kishmish) (1 tbsp)
- Heat the water and sugar together in a deep pan till the sugar melts. Lower the flame and cook, stirring till the syrup begins to thicken.
- To check for the consistency of the syrup, dip a spoon into it and pull it out. The syrup should not only coat the spoon, but also trickle down easily. Set aside when done.
- Peel and crush the elaichi using a mortar and pestle.
- In a pressure cooker, steam the papaya through 2-3 whistles on medium flame without adding water, till it turns soft. Set aside to cool.
- On a low flame, reheat the sugar syrup and add the papaya, elaichi powder and kishmish.
- Squeeze in the juice of half a lime and stir.
- At this point, you may add a bit of zest (grated peel of a raw lime) to it as well.
- Once the papaya is coated with the syrup, take it off the flame and cool.
- Refrigerate for 30 minutes before serving.
- Garnish with lime slices and serve chilled with rice and dal, or chapatis.