Recipe of the Day, Week No. 133: " Recipe for chalta (elephant apple) pickle."
Hello friends
How are you all? I hope you are all doing well. I am also well. I am @selina joining you from Bangladesh. Friends today I have a special recipe of the week. I am participating in the 133rd competition. I hope everyone will love this recipe. You can also try making this recipe.
Sweet, spicy, and tangy chalta (elephant apple) pickle.
Today, I am going to share a delightful recipe for a pickle (achar) with you. Currently, the markets in Bangladesh are flooded with *chalta* (elephant apple). *Chalta* is packed with various nutrients that are highly beneficial for our bodies. This fruit is generally more enjoyable when prepared as a pickle rather than eaten raw. If you wish to enjoy it throughout the year, making a pickle is the best way to go. So, I decided to prepare a chalta pickle that is tangy, spicy, and sweet.
Ingredients required for making the pickle
| Ingredients | Quantity |
|---|---|
| chalta(elephant apple) | 1 pec |
| Sugar | 1 cup |
| Garlic paste | 2 tsp spoon |
| Pachforon | 2 table spoons |
| Vinegar | tsp spoon |
| Salt | as needed |
| rocksalt | as needed |
| Turmeric powder | 1 tsp spoon |
| Dry chili powder | 2 tsp spoon |
| Dry chili | 5/6 pieces |
| bayleaves | 2 pieces |
| Mustard oil | as needed |
Step-1
First, I cut the chalta, washed it thoroughly, and drained the water.
Step-2
I lightly roasted the panch foron (five-spice blend) and ground it into a powder.
Step-3
I have placed a pot on the stove and added the required amount of water. Once the water began to boil, I added an appropriate amount of salt and a pinch of turmeric.
Step-4
Next, I added the cleaned *chalta* (elephant apple) to that turmeric-infused water and cooked it until it was reasonably tender.
Step-5
I have drained the water from the chalta (elephant apple) that was boiled with turmeric and salt, using a strainer.
Step-6
Now put a pan on the stove with enough mustard oil. When the oil is hot, add whole dry chillies and bay leaves to it for phoron.
Step-7
I have now added all the spices and mixed them thoroughly with the oil. Then, I added the boiled chalta (elephant apple) to the sautéed spices and mixed everything well together.
Step-8
Next, I added the sugar and mixed everything thoroughly.
Step-9
Next, I added the right amount of vinegar and mixed everything thoroughly once again. Finally, I stirred in some ground panch phoron (five-spice blend), cooked it for another 2–3 minutes, and then removed it from the heat.
Final Look
Not today .I'm ending it here. I hope you liked my recipe today. I'll be back with a new blog. Everyone stay healthy and well.Before I go, I'm inviting three of my friends to participate in this competition.
@bristy1 @monira999 @bdwomen
Post details
| Post | Recipe |
|---|---|
| Camera | Samsung Galaxy A10 |
| Recipe | @selina75 |
| Location | Bangladesh |
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Me queda la duda con el pachforon: ¿lo usás entero o lo molés antes de sumarlo al aceite? Nunca vi chalta en mi mercado, así que ese paso es el que me falta para animarme a probar la receta.
Bisogna tritarlo prima di mescolarlo con l'aceto. Puoi provare la ricetta. Grazie.
You have shared a mouth-watering recipe, showcasing your wonderful skills.
This particular chalta (elephant apple) pickle is incredibly delicious and enjoyable; while it has a slightly tart flavor, it is also quite nutritious.
Through your impressive expertise, you have presented each step of the preparation process in a smooth and well-organized manner. Furthermore, you cook with such genuine passion, and your careful attention to detail makes the dish even more appealing.
By following your instructions, anyone can easily prepare and enjoy this wonderful dish.
I occasionally enjoy eating pickles, and chalta pickle is truly one of the most popular varieties.
Wishing you a lovely day and continued success—thank you for sharing this delightful recipe!
#34engagement
Thank you very much.
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