WHB#209 : Chaltar Ambol (Sweet & Sour Elephant Apple)

Chalta, as known in Bengali, or Outenga in Assamese, is known as Elephant Apple or Wood apple universally(Dillenia Indica as scientifically) is native to Southeastern Asia, from India, Bangladesh and Sri lanka, east to southwestern China and Vietnam, and south through Thailand to Malaysia and Indonesia.
         In India, chalta is found in forests along the base of Himalayas from Nepal to Meghalaya.  It is also found in dry hilly regions of Bihar, Orissa, Madhya Pradesh in north and Karnataka and Andhra Pradesh in south India.  It bears green fruits which resemble large apples. Hence, it got its name, "elephant apple". It is a tropical acidic fruit, is eaten both ripe and unripe. It is common in chutneys and other pickled dishes. The fruit comes into season in the fall months, depending on the region, with maturity in October and November in Malaya and a longer harvesting period, October through March, in India.
     The fruit : The fruit of the elephant apple tree is enclosed in a hard husk, which must be cracked to get at the fruit. This can be accomplished by hurling the fruit at a hard surface or by using a hammer to crack the husk open. The elephant apple itself is very fleshy, with Astringent and resinous notes. It also has a strong smell, along with numerous small seeds.

 Image source : 

 http://www.fruitipedia.com/chalta.htm

 Image source : 

http://pt.treknature.com/gallery/Asia/India/photo174378.htm

Different uses of this fruit and parts of the plant :

• The wood of the elephant apple is very hard and prized for construction applications in which durable wood is needed.
• During the rainy season, the tree exudes a gum that is used in some parts of the world to replace gum arabic, and it appears in watercolors, inks, varnish, and other applications in which gum arabic might normally be used.
• Products of the elephant apple tree are also used in some traditional Indian medicine, and the plant is said to be soothing to the digestion.  
• The fruit is said to possess tonic and laxative properties, and is used for abdominal pains. It is also known as anti diabetic and has cooling effect on body.
  
• The bark and leaves are astringent.
• Dried leaves are used as a substitute for sand paper in polishing ivory and horn.
• Culinary use : Fleshy sepals form the edible portion. Though the fruits contain sugars, still these taste pleasantly sour due to predominance of acid.  These are seldom eaten raw and are mostly used as flavouring in curries. These are also made into jams and jellies. The juice is sweetened with sugar to make a cooling and refreshing drink.
• Do not use if pregnant

The recipe I want to share today of this fruit, is called Chaltar Ambol, is from Bengal(Bengali cuisine), my native place Kolkata. This is basically a sweet and sour Chutney, but little different from typical chutney. Chutney can be both sweet and sour, but Ambol is always a sour dish, served at the end of the meal to provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes which is served just after Ambol or chutney. Ambol, is a cooking style of Bengal, where a sour dish is made either with some fruit or vegetable or even with small fish, the sourness is being produced by adding Tamarind pulp. But in this dish, as chalta, itself is an acidic soury fruit, jaggery is used to make it little sweet.

How to cut this fruit : The fruit flesh comes into layers and its outer covering is very hard. You have to be careful while cutting, as inside pulp is very slippery because of the gum. After you cut through the middle by a sharp knife, discard the central or the most inside seeded part. Then seperate layers and cut into thin lengthwise pieces.
For this recipe, we need not too ripe or not too young fruit, a yellow greenish elephant apple.

Ingredients :

Chalta(elephant fruit) : 2
Sugar Cane jaggery(akher gur) : 250 - 300 gms.(or use accrd. to your taste)
Dry red chilli : 1

Panch Phoron : 2 tsp.(is a mixture of cumin seed,     
black cumin seed, mustard seed, fennel seed and
fenugreek seed-mix each in equal quantity--No. 5 in the image)

Turmeric powder : a pinch
Oil : 2 tblsp.
Salt : a pinch
Flour(APF/Atta) : 1 tblsp. (optional, but recommended)

Method :

• After cutting into thin slices, pressure cook it for 10 minutes with a pinch of turmeric. Take out and discard the water.
• Heat 1 tblsp. oil in a pan, add whole dry red chilli and 1 tsp. of panch phoron. When seeds turn light brown and you get the aroma of fried seeds, throw the elephant apple or chalta pieces. Add little salt and stir for 2 minutes. Then add about 1 cup of water. Cook with covered lid for 7-8 minutes. 
• Add the jaggery. Do not add jaggery all at a time, add little by little, let it melt, taste and if needed add some more. It will be a little sweet, more sour kind of taste. How much jaggery is needed depends on the sourness of the fruit. The consistency is kind of liquidy(you can see in the image). If you think, yours is very liquidy, mix 1 tblsp.of flour with 2 tblsp. of water and add into it. This will thicken the gravy and add some taste.
• When you get the right consistency, pour into a serving dish. If a small pan, heat 1 tblsp. of oil, add rest of the panch phoron, when it splutters, pour this with oil into your serving dish over the ambol. This will add a fresh tempering flavour to the dish.
  
• Chaltar Ambol is ready to serve. Serve in room temperature. Leftover can be kept in refrigerator and consume cold. It tastes even better.

This post is my entry to Weekend Herb Blogging(WHB)#209,

hosted this month by Paulchen's Foodblog, event started by Kalyn of Kalyn's Kitchen, now the event is managed by
Haalo of Cook (almost) Anything.
This is my second time contribution to this awesome event ...every time I feel proud to be a part of WHB event.

Bengali Sweet & Sour Pineapple Chutney

Few months back on my twins' 2nd Birthday(I still can't believe they are already 2), we had a gathering of some of our close friends, had a great time. Some of them were bengali, some of them were non-bengalis from all over India, who are not so familiar with bengali foods. On the menu was Pineapple chatni ( Anarasher chatni), as you know without a chutney bengali can't finish their meal. My non-bengali friends liked it so much, they took the recipe as well as the leftover chatni in their(parents') goody bag.
Chutney provides the refreshing touch to your tongue after a spicy meal and make it ready to anticipate the taste of dessert/sweet dishes fully. Bengali chutneys are always made form seasonal fresh fruits like Mango, Pineapple, Apple or tomatoes with lots of dry fruits in it. Pineapple or anarasher chatni is little sweet, little spicy and little sour, just a perfect blend and fits any lunch and dinner menu. Once you try it, you will fall in love with it, I am sure..........



Ingredients :

Pineapple(canned or fresh) : 1 cup(cubed in small pieces)
Dry red chilli : 1
Mustard seeds : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : about 1/4 cup(adjust to fit your taste)
Ginger juice : 1 tsp.
Raisin/sultanas : a fistful
Dry roasted cumin seeds powder : 1 tsp. (1/2 tsp. cumin seeds dry roast & grind to a fine powder)
Salt : a pinch
Oil(preferably Mustard oil) : 1 tblsp.

Method :

• Cut pineapple in small pieces and crush them a bit with back of a spatula. I used fresh one, but canned pineapple works also good. In that case, drain the solution and wash them well.
  
• Heat oil in a pan, temper with dry red chilli and mustard seeds. When red chilli turns dark and seeds start to splutter, add pineapple. Add salt and a pinch of turmeric. Saute a little, then add about 2/3 cup of water to cook the pineapple, if you're using fresh one. For canned pineapple, add 1/2 of the mentioned water. Add the rainsins now.
  
• When it is half cooked, add sugar and wait until all water evaporates and it is cooked well. Adjust the sweetness level according to your taste. It is a sweet and sour chutney, so it will have the sourness of pineapple and a little sweet at the same time. Mash the fruit pieces as much as possible.
  
• Lastly add the ginger juice and mix well. Take it off the heat. Before serving, sprinkle roasted cumin seed powder over it.
  

Tomato O kacha aamer chutney(Tomato & green mango chutney)

Chutney is a sweetened or sweet-sour relish in bengali cuisine prepared from the seasonal fruits available and is a must after a spicy meal. Normally, chutney is served towards the end of the main meal and before the dessert. It provides a touch of freshness to your tongue which helps you get ready to enjoy your after-meal dessert fully. Bengali chutney is totally different from South Indian Chutneys, as it is mainly prepared out of tart products like tomatoes, pineapple, apple, green mango, plum, berries with dry fruits in it seasoned with Panch phoron or mustard seed mainly.
Today I'll share a simply delicious chutney recipe with you........i.e.
Tomato & Green mango chutney


Ingredients :
Tomato(medium) : 2
Green Mango : 1
Sugar : 1/3 cup
Dry red chilli : 1 (broken into 2)
Panch phoron : 1 tsp.(mixture of cumin, black cumin, fenugreek, mustard & fennel seed-mix all in similar quantity)
Oil : 1 tblsp.
Turmeric powder : a pinch
Salt : a pinch

Method :

• Cut tomatoes in medium size chunks. Cut green mangoes around the seed an dtake out the flesh, then cut in cubes.
• Heat oil in a pan, season with dey red chilli and panch phoron, when seeds and chillies turn dark brown and you get the aroma, throw all cubed tomatoes and green mangoes. Add little salt and turmeric. stir together for a minute or two.
• Add about 1 cup of water now and add sugar as per your taste, like if you want your chutney to be little soury, then add less sugar. This chutney is kind of sweet-sour, so add sugar according to it. SO don't add whole sugar at a time, first add, mix, then taste, if needed, add more.
• When water almost evaporated and tomatoes/mangoes are soft and pulpy, your chutney is done. The flowness of chutney is also upto you, if you want thin chutney, then keep more gravy.
  
• Your chutney is ready to serve, don't serve it hot, serve in room temperature or warm. You can also keep it refrigerator for 1/2 an hour before serving and serve.
  

This is another popular bengali chutney : Green Mango Chutney (reposting for Mango Mela)
Sending these two yummy sweet & sour relishes to
Srivalli's Mango Mela.

Bengali Sweet & Sour Pineapple Chutney

Few months back on my twins' 2nd Birthday(I still can't believe they are already 2), we had a gathering of some of our close friends, had a great time. Some of them were bengali, some of them were non-bengalis from all over India, who are not so familiar with bengali foods. On the menu was Pineapple chatni ( Anarasher chatni), as you know without a chutney bengali can't finish their meal. My non-bengali friends liked it so much, they took the recipe as well as the leftover chatni in their(parents') goody bag.
Chutney provides the refreshing touch to your tongue after a spicy meal and make it ready to anticipate the taste of dessert/sweet dishes fully. Bengali chutneys are always made form seasonal fresh fruits like Mango, Pineapple, Apple or tomatoes with lots of dry fruits in it. Pineapple or anarasher chatni is little sweet, little spicy and little sour, just a perfect blend and fits any lunch and dinner menu. Once you try it, you will fall in love with it, I am sure..........



Ingredients :

Pineapple(canned or fresh) : 1 cup(cubed in small pieces)
Dry red chilli : 1
Mustard seeds : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : about 1/4 cup(adjust to fit your taste)
Ginger juice : 1 tsp.
Raisin/sultanas : a fistful
Dry roasted cumin seeds powder : 1 tsp. (1/2 tsp. cumin seeds dry roast & grind to a fine powder)
Salt : a pinch
Oil(preferably Mustard oil) : 1 tblsp.

Method :

• Cut pineapple in small pieces and crush them a bit with back of a spatula. I used fresh one, but canned pineapple works also good. In that case, drain the solution and wash them well.
  
• Heat oil in a pan, temper with dry red chilli and mustard seeds. When red chilli turns dark and seeds start to splutter, add pineapple. Add salt and a pinch of turmeric. Saute a little, then add about 2/3 cup of water to cook the pineapple, if you're using fresh one. For canned pineapple, add 1/2 of the mentioned water. Add the rainsins now.
  
• When it is half cooked, add sugar and wait until all water evaporates and it is cooked well. Adjust the sweetness level according to your taste. It is a sweet and sour chutney, so it will have the sourness of pineapple and a little sweet at the same time. Mash the fruit pieces as much as possible.
  
• Lastly add the ginger juice and mix well. Take it off the heat. Before serving, sprinkle roasted cumin seed powder over it.
  

Bengali Khichudi, Labra(Mixed vegetable curry) & Tomato-Apple Chutney

Ohhh...this post was on my draft folder for long time..as it is going to be a quite big post, I made the draft now and then, but couldn't finish it ever... as it is raining heavily everyday in Singapore nowadays..so I thought to finish up and publish it.
One of the most common recipes that is popular with Bengalis when the heavens are pouring their goodness all around you is a dish called ‘khichudi’. Khichudi, in common language means hotch-potch. It's a one-pot meal with rice, dal(lentil) and some vegetables, cooked with very little spice and served hot . It's easy to prepare and wonderful to taste. The aroma of the hot khichudi on a rainy day, the comforting feel of the warm khichudi spreading warmth to your body and soul on a cold rainy day, is really something. The thought of khichudi will bring a hundred memories in every bengali's mind. It is also served in puja as a food offering called 'Bhog' to the god. Khichuri is not the only part that bengalis crave for in rainy days, the combos/side dishes that go with it, that makes khichuri more special. If you're making khuchuri with vegetables, then fries like omelette or any fish fry(Rui/Hilsa), Bringal/Potato fry, Papad and tomato chutney are good. If it is without vegetables, then Labra or mixed vegetable and chutney is a very common combination. One such rainy day, I also made khichudi, Labra and tomato chutney and off course some Papad was also there.... Inthis post I am going to share them with you....try out some time......and enjoy!!!!!!!!!!!!!!!!!


Ingredients for KHICHUDI :
Basmati/parboiled rice : 2 cups
Moong Dal & Chana dal : 11/2 cup
Onion : 1(medium)
Tomato : 1(medium)
Green Chillies : 2 (slit into 4)
Ginger paste : 1 Tblsp.(tablespoon)
Green peas : 1/2 cup
Turmeric : 2 tsp.(teaspoon)
Cumin powder : 2 tsp.
Cumin seeds : 1 tsp.
Bay leaf : 1
Cardamom: 2-3
Cinnamon : 1(1")
Cloves : 4
Handful of green peas
Salt to taste
Sugar : a pinch(1 tsp.)
Oil : 3 tblsp.
Ghee : 2 tblsp.
Fresh coriander leaves for garnishing

Method :

• Wash the rice, drain all the water. Roast moong dal until golden brown and set aside.
  
• In a heavy-bottomed pan or cooker, heat oil, add bay leaf, cardamom, cinnamon, cloves abd cumin seeds. When all starts crackling and turn light brown, add chopped onions.
  
• Stir fry for some time then add ginger paste, green chillies and tomatoes. Saute in medium flame for 2 minutes, then add turmeric and cumin powder, mix with the onionand tomato very well, lastly add roasted moong dal, chana dal and rice.
• Mix everything very well with little water added to the masala. Season with salt and a pinch of sugar. Now add water , at least double the amount of rice. Bring to boil and let it cook in medium flame. Keep stirring time to time to avoid burning the bottom.
  
• When rice and dal are done, add green peas. Sprinkle ghee over the top and garnish with fresh coriander leaves. When done, khichuri should be semi liquid, not dry.
  

Khichudi is done.........now it's turn for Labra or Mixed vegetable curry

Ingredients :

Pumpkin, white cabbage, cauliflower, sweet or regular potato, radish, eggplant or anything available

Tomato : 1 (medium)Green chilli : 2 ( as per taste)

Dry red chilli : 1(break in two)

Panch phoron : 2 tsp.( is a mixture of similar amount of fennel, cumin, black cumin, mustard & fenugreek seeds)

Turmeric Powder: 2 tsp.

Red chilli powder : 1 tsp.

Salt to taste

Sugar : 1 tsp.

Oil : 2 tblsp.

Fresh coriander Leaves for garnishing

Method :

• Wash and cut all the vegetables in same size.
• Heat oil in a pan, add dry red chilli and panch phoron. wait until all get brown, then add all the vegetables. Add salt and stir for a minute or two. Then add tomatoes, green chilles. Green chillies are optional but it adds some taste to the curry.
  
• Now add turmeric, red chilli powder, sugar and mix well with all the vegetables. Add enough water to cook the vegetables. When water evaporates and vegetables are tender, check the seasoning.
  
• vegetables should be just done, not overcooked or mushy. It should not be very dry. Garnish with fresh coriander leaves and labra is ready to serve.

Labra is a must have with khichudi but also goes well with white rice and dal.

Now On the way is Tomato-Apple chutney :
It's a sweet and sour chutney..goes well with anything..even bengalis specially me, love to have this chutney with white rice itself.

Ingredients :
Tomato : 3 (medium)
Apple : 11/2 (grated)
Panch Phoron : 1 tsp. ( is a mixture of similar amount of fennel, cumin, black cumin, mustard & fenugreek seeds)
Turmeric powder : 1/2 tsp.
Chilli powder : 1/2 tsp.
Salt : 1/2 tsp.
Oil : 1 tblsp.
Dates & raisins :1/2 cup (optional)
Tamarind juice : 1/3 cup (as per taste)

Method :

• Grate apple finely and cut the tomatoes in small pieces.
• In a pan, heat oil, add panch phoron, let it brown, then add apple and tomatoes. Stir for 2-3 minutes adding little salt, turmeric and chilli powder.
• Then add about 2 cups of water and let it boil. When it starts boiling, add sugar and add dry fruits. Let it cook in medium flame.
  
• As sugar will boil, the chutney will get thicker. When all the water absorbs and chutney will take a semi-thick consistency, add tamarind juice and mix well with chutney.
  
• Add tamarind juice little at a time, checking the taste as it will be sweet as well as little sour. Mix well and serve at room temperature or cold.
  

So, I'm finally done with posting this three mouth-watering recipes..now it's your turn to try this wonderful combo next time you see it's raining outside your window and don't forget to write to me........

Green Mango chutney

Green Mango Chutney

Mango, a such fruit which is loved by everyone, I think and it is my favorite fruit. In summer, people of India, cannot think of any other fruit than Mango. Mango is rich in Fiber and Carbohydrates and it has also antioxidants. According to Wiki, even Green Mango has lots of essential vitamins and minerals like vitamin C, Folate, Thiamin, Vitamin A, Iron, potassium, magnesium etc.


Ingredients :

Green Mango: 2 medium
Mustard seed : 1 tsp.
Turmeric : 1 tsp.
Red chilli powder : 1 tsp.
Sugar : 4 tbsp.
Cumin seed : 1tsp. (roasted)
Salt
Oil

Methods to cook :

• In hot oil, add mustard seeds and wait them to splutter. Then add mango pieces, salt and turmeric. Stir well for few minutes and pour water to cook.
• When the mangoes are half cooked, add sugar according to your taste as mango chutney should be little sweet and sour.
• Mix the sugar well and in slow heat, let it cook for some more time until the mangoes are tender.
• Roast cumin seeds until light brown and grind them in powder. Garnish over mango chutney.
• Your delicious Mango chutney is ready. Serve in room temperature or cold.

Note : In the above picture, I didn't garnish with cumin seeds. But it tastes better with roasted cumin seeds. Try it out..............