How much cooking time?

35 min — 15 min prep, 20 min cooking.

Chaltar Chutney

Name: Chaltar Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: West Bengal Indian
Ingredients: 100g Jaggery; 200g Ou Tenga (Fresh Elephant Apple); salt; 3g Red Chilli Powder (Lal Mirch); 2tbsp Mustard Oil; 3g Mustard Seeds (Black)

Elephant apple (chalta) chutney cooked with jaggery and panch phoron. A uniquely Bengali condiment — sweet, sour, and mildly spiced.

Time 35 min · Serves 5 · 154 kcal · North Bengal, West Bengal

Ingredients

Main

Jaggery — 100 g (whole)
Ou Tenga (Fresh Elephant Apple) — 200 g (chopped)
salt (optional) (whole)

Spice

Red Chilli Powder (Lal Mirch) — 3 g (ground)

Tempering

Mustard Oil — 2 tbsp (whole)
Mustard Seeds (Black) — 3 g (whole)

Method

Wash 200 g elephant apple (ou tenga / chaltar). Boil or pressure-cook until soft, then scrape out the soft fibrous pulp and discard the hard core.
Heat the mustard oil in a kadai until it just smokes. Lower the flame and add the mustard seeds; let them splutter.
Add the elephant apple pulp, jaggery and salt, and mix well.
Add the red chilli powder and cook on low-medium flame for 8-10 minutes, stirring, until the jaggery melts and it thickens into a sweet-sour-spicy relish.
Cool and serve this Assamese chaltar chutney alongside rice and dal.

Common questions

How many calories in one plate of Chaltar Chutney?: 154 kcal per plate.
How much cooking time?: 35 min — 15 min prep, 20 min cooking.

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