This particular chutney is my grandmother Durga's recipe. She made it on the day of Lokkhi pujo in late October/early November. It uses two fruits that are in season now–unripe chalta (elephant apple) and jolpai (Indian olive). This chutney is a good example of a unique kind of Bengali chutney that uses fragrant nonparboiled rice for flavour along with grated coconut for texture.

Chalta is a fruit indigenous to India and China with a very peculiar flavour and build. Its English name "elephant apple" apparently comes from the fact that elephants love chalta! Unripe chalta appears in the markets in Bengal beginning October, when they are used in sweet and sour chutneys, as well as for savoury preparations. Over the subsequent few months they ripen and become more fibrous and sweeter. They are then made into pickles!

The fragrant, smallgrained Radhatilok rice used in this recipe is from Amar Khamar: https://go.bongeats.com/amarkhamarf... (apply code BONGEATS23 for free shipping on orders over Rs 750!)
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FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://bongeats.com/recipe/chaltach...

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   • চালতার জলপাই দিয়ে চাটনি—চালবাটা নারকে...  
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