Elephant apple pickle / Chaltar Aachar
Today I will share how to make sweet and sour elephant apple pickle/chutney/ ChaltarAachar which takes significantly less time to prepare. You can use it with roti, paratha, poori, or rice as a side dish.
Equipment needed
- Blender
- Tadka pan
- Mixing bowl
- Frying pan/Kadai
- Ceramic bowl
- Spatula Knife
Ingredients
- Elephant apple-1
- Jaggery-250gm
- Panchphoron-1/2 tbsp (for roasted powder)
- Radhuni-1/2 tbsp (for roasted powder)
- Turmeric powder-1 tbsp
- Mustard seeds-1/2 tbsp
- Oil-1 tbsp
- Whole red chili-2
- Red chili powder-1/2 tbsp
- Salt
How to make sweet and sour elephant apple pickle/chutney/ Chaltar Aachar
Take a medium size elephant apple
Remove the petals of the elephant apple and cut the edible petals into small pieces
In a mixing bowl add the petals and mix with turmeric powder and salt and keep them aside for an hour
In another bowl add water to the jaggery to melt
Heat oil in a Kadai
Add panchphoron, red chili, and mustard seeds for tempering
As they splutter and sizzle add the elephant apple petals and sauté them
Now add red chili powder and mix them well
Once they are mixed well then add the jaggery to the water
Roast the same amount of radhuni and panchphoron in a tadka pan with red chili. (Sometimes you may find radhuni in panchphoron also but in a very less percentage)
Put them in a blender jar and make a fine powder and keep them aside for future use
Stir the elephant apple in between
Now it starts boiling
Now cover the lid and allow them to cook for 5 minutes on a low flame
Open the cover and see the consistency, it becomes a jelly-like texture
Now transfer the pickle to a ceramic bowl
Add the roasted pickle powder and mix them
Now it is ready to serve or preserve.
My other related posts are
- spicy garlic pickle
- gondhoraj lebur achar/lemon pickle
- How to Make Jalpai Chutney
- Amla Murabba with Jaggery
- Posto Diye Amrar Chatni
- How to make Amla Murabba
- How to make bilati amrar chutney
Elephant apple pickle
Equipment
- blender
- A kadai or a fry pan
- mixing bowl
- Spatula
- ceramic bowl
- knife
- tadka pan
Ingredients
- 1 Elephantapple
- 250 gm jaggery
- 1/2 1/2 panchphoron
- 1/2 1/2 radhuni
- 1/2 1/2 turmeric powder
- whole red chili
- 1/2 1/2 red chili powder
- 1/2 1/2 mustsrd seeds
- 1 1/2 oil
- salt
Instructions
- Take a medium size elephant apple
- Removethe petals of the elephant apple and cut the edible petals into small pieces
- In amixing bowl add the petals and mix with turmeric powder and salt and keep themaside for an hour
- Inanother bowl add water in jaggery to melt
- Heat oil in a kadai
- Addpanchphoron, red chili and mustard seeds for tempering
- Asthey splutter and sizzle add the elephant apple petals and sauté them
- Nowadd red chili powder and mix them well
- Oncethey are mixed well then add the jaggery with water
- Roast the same amount of radhuni and panchphoron in a tadka pan with a red chili. (Sometimes you may find radhuni in panchphoron also butin a very less percentage)
- Put them in a blender jar and make a fine powder and keepthem aside for future use
- Stir the elephant apple in between
- Now it starts boiling
- Now cover the lid and allow them to cook for 5 minutes in lowflame
- Open the cover and see the consistency, it becomes jelly liketexture
- Now transfer the pickle in a ceramic bowl
- Add the roasted pickle powder and mix them
- Now it is ready to serve or preserve.