Spicy Elephant Apple Chutney with Jolpai

Spicy Elephant Apple Chutney with Jolpai

60 mins
medium
15 servings

A vibrant and flavorful chutney featuring elephant apple (chalta) and Indian olives (jolpai), perfect as a side dish or condiment. This recipe is easy to follow and delivers a delicious taste experience.

ChutneyIndianSide Dish

Equipment Needed

  • Grinder
  • Pot
  • Spatula

Ingredients

  • 400.00 gElephant Apple (Chalta)(Peeled and chopped)
  • 100.00 gJolpai (Indian Olives)(Pitted)
  • 10.00 gVegetable Oil
  • 1.00 pieceDried Red Chili
  • 1.00 tspMustard Seeds
  • 6.00 gSalt
  • 125.00 gSugar
  • 600.00 mlWater
  • 15.00 gGobindobhog Rice(Soaked for 1 hour)
  • 30.00 gFresh Coconut(Grated)

Instructions

1

Soak rice for 1 hour.

Estimated time: 10 minutes

2

Prepare chalta by quartering, removing core, peeling, and slicing into 3mm thick pieces.

Estimated time: 15 minutes

3

Wash chalta with salt for cleaning.

Estimated time: 5 minutes

4

Pit the jolpai.

Estimated time: 5 minutes

5

Boil chalta with water and salt for 6 minutes, drain and reserve water.

Estimated time: 10 minutes

6

Boil jolpai separately for 4 minutes, drain and set aside.

Estimated time: 8 minutes

7

Heat oil, temper with chili and mustard seeds.

Estimated time: 5 minutes

8

Add chalta and jolpai, fry for 3 minutes.

Estimated time: 5 minutes

9

Add reserved chalta water (approx. 550ml) and adjust seasoning with salt.

Estimated time: 5 minutes

10

Add sugar and simmer until chalta softens and chutney thickens.

Estimated time: 15 minutes

11

Grind rice and coconut into a paste and add to the pan.

Estimated time: 10 minutes

12

Simmer for a few more minutes until chutney is smooth and slightly runny. Let cool to thicken.

Estimated time: 5 minutes