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Chaltar Chutney

Apr-20-2018
sangita banerjee
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Sauteeing

Ingredients Serving: 4

  1. 1 chalta
  2. 1 tsp of paanch phoron ( spice mixture of fennel seeds, cumin , mustard , nigella seeds and radhuni or fenugreek seeds)
  3. 1 whole red chilli
  4. Salt to taste
  5. Quantity of sugar will depend on how sour the fruit is — usually a small bowl full of sugar
  6. 2 tsp of mustard oil

Instructions

  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—

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Milli Garg
Apr-24-2018
Milli Garg   Apr-24-2018

Woww...Yummyy...

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