PARANGI KAI ( RAW PAPAYA) CHUTNEY

My daughters  liked this sweet-hot chatni I used to make out of  parangi kai or thothapuri mavinkai (thothapuri raw mango).  I had learnt this when I attended the course on fruit preservation conducted by The Ministry of agriculture in Bhopal 35 years ago.

But nowadays  raw papayas have become a rarity since nobody grows the trees in their garden (and garden  itself has become a rarity),  and they are rarely available in shops.  Even papaya vendor has failed to get one for me. But last week I was lucky to get one unexpectedly from a cousin who offered one to me  which she had grown in her  garden.  I was quick  enough to grab it and was equally quick to make this chutney. You can try this if you a can get a papaya or make this with raw mangoes during the season.

This is how a fully raw papaya looks when cut. You have to choose one like this. So shall I go ahead with the ingredients and procedure?

Ingredients:

Raw papaya                   1 kg
Sugar                             1 kg
Onion                            50 gms ( 1 medium sized)
Garlic                            5 gms (4-5 pods)
Ginger                           20 gms.
Salt                                20gms.(2 1/2 teaspoons)
Red chili powder          10 gms. (2-3  teaspoons)
Jeera powder                 1 teaspoon
Garam masala               5 gms or 1 teaspoon (made of cloves, cinnamon and cardomom)
Pepper powder              3/4 teaspoon
Citric acid                     1 teaspoon
Dry fruits                      50 gms (optional)
Glacial acetic acid        2 teaspoons
        OR
Vinegar                         1/2 cup
Water                            1 cup

Procedure:

Wash and peel papaya.  Grate it. Add grated onion, ginger or garlic.  Add water and cook till it becomes a bit soft. Or you can even microwave it for about  5 minutes. When soft, add citric acid, sugar, salt, red chili powder and dry fruits.  Cook till it thickens. Then add all the other spices and mix well. Remove from fire and add acetic acid.

Now a days I dont get acetic acid, so I use white vinegar which is dilute acetic acid.  So, if you add vinegar, there is still water content in this and so you have to boil till the end point.

To know the end point:

1.Best thing is to use a chemical thermometer. When the content reaches a temperature of 222 Degrees Fahrenheit or 105 degrees celcius,  you can remove it from fire.   OR

2. You can do what is called a plate test. Here add the contents on a plate and tilt it a bit. If the drops of liquid or syrup do not flow fast, it means that it is done.            OR

3. If the syrup has reached one string consistency, it means it is ready to be poured into bottles. 

How to fill in bottles:  After reaching the end point, note that the chutney still has liquid content in it.

Place wide mouthed bottles (eg.jam bottles) in a plate filled with water. Keep a long spoon in the bottle. Pour the hot chutney into the bottle immediately after removing fire. It is important that that the bottle is under water and has a spoon in it, since they absorb heat or else the bottles may break due to sudden exposure to heat. Fill to the brim. Place the lid over the bottles till the contents cool. Then close them tightly.

This chutney goes well with phulkas, chapatis, different types of dosaes, and even bread.  The chutney stays for a few months, even without refrigerating. From one kg of papaya, you can make about three bottles (usual jam bottles) of chutney.