This is a family heirloom recipe and started by my maternal grandma, this was a must item during ‘kojagori lokkhipujo’ that happens every year at my mom’s place after durga puja. It is best enjoyed with ‘bhog er khichuri’ , another masterpiece from my family. Coming back to this chutney, my mom has taken the legacy ahead and makes this chutney to the perfection. Till date, I keep enjoying the dish without bothering about how it is being made or what are the ingredients, but this year during lokkhipujo ( the puja didn’t take place this year for some reason) , J felt like making thisdish of my own. Not exactly happy with the outcome thugh, since I am missing the touch of my mom and grand mom, still, I am happy tgat ultimately I know what it is to make this delicious delicacy. Hopefully with practice, I will master the art and will be at par and maintain the legacy.
- Raw papaya – 1, medium, peeled and grated
- Raw tamarind – 2, boil it and eztract the juice
- aamada – ginger with a flavour of raw mango – 2 tbsp paste
- coconut – half , grated
- salt, sugar as per taste
- panchforon a pinch
- dry red chilli – 2
- raisin – a handful
put a heavy bottomed pan onto fire and add little oil to it. When the oil is hot, add thr panchforon or bengali 5 spice with dry red chilli Nd let it crackle. You must break the chilli before putting it onto hot oil or it might burst. Next goes the grated raw papaya with a pinch of salt and give it a quick stir.
When papayas are cooked and water reduces to the minimum, add the sugar and the tamarind juice. Stir and let the sugar melt.
Add the raisin soaked in water. When the papaya is fully cooked it is time to check the sourness. If it is too sour, add more augar. Adjust the consistency.
Add the aamada paste and grated coxonut . Mix authoroughly.
Remove from heat and let it cool. It is best eaten the next day.