Peel one or two big green papaws and cut in pieces throwing away the seeds. Boil 1/2 seer of the pieces in water and when fully boiled drain out the water. Make a paste of the boiled pieces as far as practicable. Fry a few aniseeds and cardamom seeds in about 1/2 powa of ghee and then add the paste, 1/2 powa or 1 chhatak of cleansed raisins and salt as required. A little later add 3 chhataks of sugar and the juice of a lemon. Take down when the mass is like a stiff dough. All chatni preparations, mango soup and this one are meant for immediate consumption.
Peel a few mature yet green mangoes, take out the edible portions and throw away the stones. Thrash them thoroughly with a stone and keep in water for about half an hour. Then mix them thoroughly and drain out the water. Wash them again with fresh water. Now boil them with a little water. Add cleansed raisins and salt as required. When they are boiled add sugar equal to half the quantity of mangoes. Take down when the mass is like a stiff dough. Serve -after a day. It can be kept only for a few days.