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Discover the authentic taste of Elephant Apple Pickle — a tangy, spicy Bengali-style achar made with mustard oil and aromatic spices. Learn how to make it perfectly at home with step-by-step instructions and expert tips.
Introduction
If you love pickles that burst with bold, sour, and spicy flavors, this Elephant Apple Pickle (Chalta Achar) will become your next favorite condiment.
Popular across Bangladesh and eastern India, it’s made from the elephant apple (locally known as Chalta) — a fruit celebrated for its sharp tartness and unique aroma. Combined with mustard oil, red chilies, and a blend of traditional spices, this pickle delivers a perfect balance of sourness and spice that elevates any meal.
Ingredients You’ll Need
Ingredient Quantity Notes
Elephant apple (Chalta) 2 medium Peeled, seeds removed, sliced
Mustard oil 1 cup Gives authentic pungent flavor
Dry red chilies 6–8 Broken into halves
Fenugreek seeds ½ tsp Adds a slightly bitter note
Fennel seeds 1 tsp Sweet aromatic balance
Nigella seeds ½ tsp For depth and aroma
Turmeric powder 1 tsp For color and flavor
Red chili powder 2 tsp Adjust to your spice tolerance
Salt As required Start with about 1½ tsp
Jaggery or sugar 2 tbsp (optional) Balances the tartness
Vinegar 2 tbsp For tang and preservation
Step-by-Step Preparation
Step 1: Prepare the Fruit
Peel the elephant apples, remove the hard seeds, and cut them into thick slices.
Boil the slices for 2–3 minutes until slightly soft. Drain and pat dry completely.
Tip: This helps remove bitterness and ensures the slices absorb spices better.
Step 2: Heat the Oil
Heat mustard oil in a heavy pan until it reaches the smoking point.
Let it cool for a minute to reduce harshness while keeping its signature flavor.
Step 3: Temper the Spices
Add fenugreek, fennel, nigella seeds, and dry red chilies.
Stir for 15–20 seconds on medium heat until they release aroma but don’t burn.
Step 4: Add Spices and Fruit
Lower the flame and add turmeric and chili powder. Sprinkle a tablespoon of water to prevent burning.
Add the boiled elephant apple slices and salt. Stir gently so each piece is coated with the spice mix.
Step 5: Add Sweetness and Acidity
Mix in jaggery and vinegar. Simmer on low heat for 6–8 minutes until the oil separates and the pickle thickens.
Step 6: Cool and Store
Let the pickle cool completely. Transfer it into a sterilized glass jar.
Ensure a thin layer of oil floats on top to preserve freshness.
Keep the jar in a cool, dry place for 3–5 days before serving to allow the flavors to mature.
Storage Tips
Store in an airtight glass jar, away from moisture and sunlight.
Always use a dry spoon.
Lasts up to 2 months at room temperature or 4 months when refrigerated.
Serving Suggestions
Perfect companion for steamed rice, khichuri, paratha, or pulao.
Try it as a zesty addition to wraps or sandwiches for a tangy kick.
Its sour-spicy flavor cuts through rich dishes beautifully.
Expert Tips
Always dry the fruit thoroughly before cooking to avoid spoilage.
Don’t skip the mustard oil — it’s the backbone of the flavor.
Ensure every batch of pickle is fully covered with oil.
Let it mature for a few days before serving for the best flavor.
Frequently Asked Questions
Q1. What is Elephant Apple?
It’s a tropical fruit found in South and Southeast Asia. It has a thick rind and a strong sour flavor, commonly used in chutneys and pickles.
Q2. Can I use any other oil instead of mustard oil?
Yes, but it won’t taste authentic. If you must, use neutral oil and add a teaspoon of mustard powder for a hint of that sharp flavor.
Q3. Why do we add vinegar?
It acts as a natural preservative and enhances the sourness. It also helps the pickle last longer.
Q4. Is jaggery necessary?
No, it’s optional. But it balances the sourness and gives a richer, more rounded taste.
Q5. How do I know the pickle is ready to eat?
When the oil rises to the top, the texture thickens, and the slices absorb the spice mixture — that’s your cue!
Nutrition (Per Tablespoon)
Calories: ~75 kcal
Fat: 7 g
Carbohydrates: 3 g
Sodium: depends on added salt
Note: Pickles are meant as a side condiment, so enjoy in moderation!
Conclusion
Making Elephant Apple Pickle at home is an easy yet rewarding process. Its bold, tangy flavor instantly transforms a simple meal into something special. Whether you pair it with rice, bread, or snacks, this pickle captures the very soul of traditional Bengali cuisine — spicy, aromatic, and delightfully addictive.
