Name: Chaltar Chutney recipe by sangita banerjee at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 chalta; 1 tsp of paanch phoron ( spice mixture of fennel seeds, cumin , mustard , nigella seeds and radhuni or fenugreek seeds); 1 whole red chilli; Salt to taste; Quantity of sugar will depend on how sour the fruit is — usually a small bowl full of sugar; 2 tsp of mustard oil

ABOUT Chaltar Chutney RECIPE

This fruit is native of India found wildly growing in Indian forests along the base of Himalayas — it is also known as Elephant Apple

Ingredients Serving: 4

1 chalta
1 tsp of paanch phoron ( spice mixture of fennel seeds, cumin , mustard , nigella seeds and radhuni or fenugreek seeds)
1 whole red chilli
Salt to taste
Quantity of sugar will depend on how sour the fruit is — usually a small bowl full of sugar
2 tsp of mustard oil

Instructions

Pressure cook the chalta slices for 10 minutes on medium to low flame.
Dry roast the paanch phoron with the red chill , grind it and keep it aside .
Put some mustard oil in a wok — add 1/2 tsp of whole paanch phoron and add in the chalta slices — Fry for a minute or so — Add the turmeric , salt and water .
Cook in a low flame for 10 to 15 minutes — now add in the required quantity of sugar —
Check the seasoning and remove it from the stove when you are satisfied with the consistency —
some like it watery others may like it thick — I like it thick — hence you will see in the pictures I have made it into a thicker gravy —
Sprinkle the roasted and powdered panch phoron and then cool it and serve it cold—

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