Chaltar Chutney | How to make Chaltar Chutney

By sangita banerjee  |  20th Apr 2018  |  
5 from 1 review Rate It!
  • Chaltar Chutney, How to make Chaltar Chutney
Chaltar Chutneyby sangita banerjee
  • Prep Time


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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

Chaltar Chutney

Ingredients to make Chaltar Chutney

  • 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

How to make Chaltar Chutney

  1. Pressure cook the chalta slices for 10 minutes on medium to low flame.
  2. Dry roast the paanch phoron with the red chill , grind it and keep it aside .
  3. 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 .
  4. Cook in a low flame for 10 to 15 minutes — now add in the required quantity of sugar —
  5. Check the seasoning and remove it from the stove when you are satisfied with the consistency —
  6. 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 —
  7. Sprinkle the roasted and powdered panch phoron and then cool it and serve it cold—

Reviews for Chaltar Chutney (1)

Milli Garg10 months ago