Plastic'er chutney recipe: For someone who has not grown up in Bengal, coming across plastic chutney on a wedding lunch menu may be startling—who would want to eat that! But this used to be (and still is) a fixture on catered menus, especially when fruits for making other chutneys are not in season. You have green mango chutney for summer, tomato amshotto chutney for winter, pineapple or kool'er chutney for spring—but for the months of monsoon through autumn there aren't that many suitable fruits. It must have been a smart caterer who thought of using the bland papaya to make a chutney, and then gave it a shocking (almost clickbait) name—"plastic chutney"— because of how glossy and translucent the papaya slices appear once cooked in the sugar syrup! Not our favourite chutney, but it definitely is interesting.‍
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https://bongeats.com/recipe/plastic-chutney/
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