By Ujjainee Roy
October 24, 2024
Chaltar Ambal is a traditional Bengali chutney made from elephant apple, known as "chalta" in Bengali. This dish is an essential part of a Bengali meal, often served as a palate cleanser at the end of a feast. Chaltar Ambal has a unique sweet, tangy, and slightly spicy flavor, which makes it refreshing and helps in digestion. The combination of ripe chalta, jaggery, and a hint of spice creates a complex flavor profile that balances well with rich Bengali dishes. Explore the recipe.
– 1 ripe chalta (elephant apple), cut into small pieces – 1/2 cup jaggery, grated – 1/4 tsp mustard seeds – 1-2 dried red chilies – 1/4 tsp turmeric powder – 1/4 tsp red chili powder (optional) – 1/4 tsp panch phoron (Bengali five-spice mix) – 1 tbsp tamarind pulp – 1 cup water – Salt, to taste – 1 tbsp mustard oil
Clean the chalta, remove the hard outer skin, and cut it into small, bite-sized pieces. In a saucepan, add the chalta pieces, turmeric powder, salt, and water. Bring it to a boil and let it cook until the chalta softens.
Heat mustard oil in another pan. Add mustard seeds, panch phoron, and dried red chilies. Allow them to crackle. Add the cooked chalta pieces to the pan with the tempered spices. Mix well, then add jaggery, tamarind pulp, and a little water
Let the mixture simmer on low heat until the jaggery melts and combines with the chalta, forming a syrupy consistency. Adjust the sweetness or tanginess by adding more jaggery or tamarind if needed.
Sprinkle a little red chili powder for extra heat, if desired. Once the ambal thickens to a chutney-like texture, turn off the heat. Allow it to cool slightly before serving.