Chaltar Chutney – Elephant Apple chutney

Chalta = Elephant Apple, is not an often found fruit. It is rare and very seasonal πŸ™‚

chaltar chutney - elephant apple chutney

Memories of this fruit are tangy, spicy and sweet and takes me back to school holidays spent in my grandma’s place in Konnagar, Hoogly, West Bengal in India. My eldest maternal aunt used make a lip smacking chutney , as well as pickle out of it. Aahhhhh……….powerful memories of those taste ❀ , i am salivating πŸ˜‰ πŸ˜€

Another traditional Bengali preparation from our extensive cuisine.

chalta = elephant apple

chalta = elephant apple

This fruit is from the mountains with heavy rainfall πŸ™‚

Dillenia IndicaΒ is it’s botanical name. This fruit has layers like an onion and chopping or cutting through the fruit is a difficult task due the gum like substance it releases.

layers inside the fruit

layers inside the fruit

The heart of the fruit is rather pulpy and releases the gum kind sustance, is discarded. Rest of the fruit layers are sliced ,preferably, longitudinally.

chaltar chutney - elephant apple chutney

This chutney is simply made from my childhood memories at grandma’s place…….spicy, tangy and little sweet πŸ˜‰ πŸ™‚ One thing i remembered well was the aroma of panch phoron’,Β five spice mix of nigella, mustard, fennel, cumin and radhuni ( close relative of carom seeds) seeds. In the absence of radhuni, use fenugreek seeds.

panch phoron

panch phoron = nigella, mustard, fennel, cumin and fenugreek seeds

Salt and sugar used in this chutney varies and depends on how tangy the fruit is.

Here’s what i did ……………


1/2 – Chalta / Elephant apple

1 tsp – panch phoron + a pinch

1 nos – dried red whole chili

1/4 tsp – tumeric powder

1 cup – water

salt to taste

sugar to taste

oil to cook


Wash, wipe and slice up the Chalta as shown in the picture above. Pressure cook it with some salt for approx 7 -8 mins. Keep aside. Heat a pan and dry roast the panch phoron and the red chili. Keep aside. Grind or crush the roasted spice.

Heat 1 tsp oil and season with a pinch of panch phoron.Β Add the Β ChaltaΒ and stir fry for a min. Add the tumeric, salt and water. Let it cook on a low flame for 10 mins and then add the required sugar. Check for taste and adjust the salt and sugar, both.

Once the sugar has dissolved and the gravy has thickened, sprinkle all the roasted spice and take it off fire.

Serve chilled.

chaltar chutney - elephant apple chutney

chaltar chutney - elephant apple chutney

Note : Sugar can be replaced with date jaggery.

Taking this over to Shop Local Blogging Challenge

Happy cooking !! πŸ™‚

Cheers !! πŸ˜€



About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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14 Responses to Chaltar Chutney – Elephant Apple chutney

  1. Wow, this is something new for me. .. never anticipated there is such fruit. … thanx Andy. … yummmm

  2. This fruit and consequently the recipe are absolutely new to me. Now to look for it in Mumbai!

  3. Very interesting – never knew of this.

  4. Malar says:

    Totally new and very interesting recipe Andy πŸ™‚

  5. Something new.. When it comes to pickle and chutney I guess u can cook with any possible ingredient.. Awesome Andy:-)

  6. Pingback: Labra – Bengali style mix -veg | acbistro

  7. Elizabeth says:

    How wonderfully exotic! I love the sound of this recipe, thank you for sharing with Shop Local!

  8. aruna kundu says:

    Wow this is exactly how i cook it. Cooking today. Available at c r park new delhi.

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