Chalta Achar/ Elephant Apple Pickle (চালতা আচার)
Elephant Apple or Chalta is a well-known item in Bengali kitchens. However, there is a love-hate relationship. The taste of Chalta as chutney or pickle is unmatched. But cutting and peeling an elephant apple is a difficult job. However, the result is so tasty and delightful that it eliminates everything else. Bengali palates crave the tok-jhaal-mishti (hot-sweet-n-sour) taste. Elephant apple pickle or Chalta Achar caters to that particular desire.
Area of Procurement
South 24 Parganas, Purva Medinipur
Specifications
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Colour |
Jaggery is added to it to bring sweetness. It adds a brownish caramel colour to the pickle. |
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Flavour |
The jaggery and other spices mix with the fruity smell of elephant apple to give off a unique aroma. |
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Taste |
Chalta Achar possesses combined tastes of sour, spicy and sweet, though none overpowers the other. |
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How to store |
Pickles spoil even at the slightest mishandling. Always keep it in airtight containers to preserve them in the best way possible. |
What goes into it?
Medium-ripe elephant apples are cut into pieces. We use the best quality spices to bring the perfect taste and flavour. These include shukno lonka, coriander, cumin, fennel, turmeric, panch phoron, etc. A good chunk of Ekho Gur balances the spicy and sour taste. The petals of Chalta are slightly bitter. It works as the fuel to the fire. A spoonful of this pickle with ruti-torkari can make the bland dinner tasty and spicy.
- MCA200G
