CHATNI of PAPAW

Ingredients

• 60 g (approx. 1 chhatak) seedless ripe tamarind (Use soft, pliable tamarind pulp with all seeds removed. Block tamarind soaked and strained works well.)
• 375 ml (approx. 1½ powa) water (for tamarind) (Used to dissolve and strain the tamarind.)
• 1 whole big green papaya (Choose a large, firm, fully green papaya — it should feel hard and have no yellow colouring.)
• 250 g (approx. 1 powa) green papaya slices (from above papaya) (Thin, long slices cut from the peeled and seeded papaya above.)
• 0.25 tsp (a few) mustard seeds (Black or yellow mustard seeds both work.)
• 0.25 tsp (a few) panch phoron (A Bengali five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds. Available at Indian grocery stores.)
• 2 whole chillies, broken (a few pieces) broken dried red chillies (Snap dried red chillies into 2–3 pieces each. Remove seeds for less heat if preferred.)
• 30 ml (approx. ½ chhatak) oil (A neutral oil such as mustard oil (traditional) or vegetable oil works well.)
• 60 g (approx. 1 chhatak) cleansed raisins (Rinse raisins under cold water and pick out any stems or debris before using.)
• 0.5 tsp (a generous pinch) salt (Add to taste.)
• 1 tablespoon juice of mango-scented ginger (Mango-scented ginger (also called mango ginger or aam ada) is a rhizome with a fruity, mango-like aroma. Grate fresh mango ginger and squeeze through a cloth or fine sieve to extract the juice. If unavailable, use fresh regular ginger juice as a substitute.)
• 1 tsp (a little) sugar (Add to taste at the end to balance the tartness of the tamarind.)

Instructions

1. 1Place 60 g of seedless ripe tamarind in a bowl. Pour over 375 ml of warm water. Use your fingers to work and mash the tamarind thoroughly into the water for about 2–3 minutes until it is fully dissolved and the liquid is dark and thick. Set a fine-mesh sieve or a piece of muslin cloth over another bowl and pour the tamarind mixture through it, pressing firmly to extract as much liquid as possible. Discard the fibrous pulp and seeds left behind in the sieve. Set the strained tamarind water aside.
2. 2Using a vegetable peeler or a sharp knife, peel the skin off the large green papaya. Cut the papaya in half lengthwise and use a spoon to scoop out and discard all the seeds and any white stringy membrane from the centre. Place the papaya flat-side down on a chopping board and cut it into thin, long strips — roughly 5–6 cm long and 0.5 cm wide. Measure out approximately 250 g (1 powa) of slices to use in this recipe.
3. 3Place the 250 g of papaya slices into a medium saucepan and cover with enough cold water to fully submerge them. Bring to a boil over medium-high heat, then reduce the heat to medium and continue to cook for about 8–10 minutes, or until the papaya pieces are completely tender when pierced with a fork — they should be soft all the way through but still holding their shape. Carefully drain the papaya through a colander, discarding the cooking water. Set the boiled papaya aside.
4. 4Heat 30 ml of oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot and shimmering, add the mustard seeds, panch phoron, and broken dried red chillies all at once. The spices will begin to splutter and pop within 20–30 seconds — this is normal. Stand back slightly to avoid any splatter. Allow them to sizzle for about 30–45 seconds until the mustard seeds have mostly stopped popping and the spices smell fragrant and toasty. Do not let them burn — reduce the heat if needed.
5. 5To the pan with the fried spices, add the boiled papaya slices, followed by the 60 g of cleansed raisins, the strained tamarind water, and a generous pinch of salt (approximately ½ tsp). Stir everything together gently. Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer. Cook uncovered, stirring occasionally, until the liquid thickens into a syrupy consistency that coats the back of a spoon — this will take approximately 10–15 minutes. Keep an eye on it and stir to prevent sticking.
6. 6Once the chutney has thickened to a soup-like, syrupy consistency, stir in 1 tablespoon of mango-scented ginger juice and a little sugar (approximately 1 tsp). Stir well and taste — adjust with a touch more sugar if needed to balance the sourness of the tamarind. Remove the pan from the heat immediately. The chutney will continue to thicken slightly as it cools. Serve warm or at room temperature as a side condiment.