Today I will share how tomake sweetand sour elephant apple pickle/chutney/ ChaltarAachar which takes very less time to prepare. You can use it as a side dishwith roti, paratha, poori or rice.
Removethe petals of the elephant apple and cut the edible petals into small pieces
In amixing bowl add the petals and mix with turmeric powder and salt and keep themaside for an hour
Inanother bowl add water in jaggery to melt
Heat oil in a kadai
Addpanchphoron, red chili and mustard seeds for tempering
Asthey splutter and sizzle add the elephant apple petals and sauté them
Nowadd red chili powder and mix them well
Oncethey are mixed well then add the jaggery with water
Roast the same amount of radhuni and panchphoron in a tadka pan with a red chili. (Sometimes you may find radhuni in panchphoron also butin a very less percentage)
Put them in a blender jar and make a fine powder and keepthem aside for future use
Stir the elephant apple in between
Now it starts boiling
Now cover the lid and allow them to cook for 5 minutes in lowflame
Open the cover and see the consistency, it becomes jelly liketexture