Elephant Apple or Outenga is a traditional and rare ingredient of Assamese cuisine – two other being Dhekia (Fern) and Bet Gaj (Rattan shoot). There is a saying in Assamese “ঔটেঙা ঢেকীয়া শাক জিভাৰ পানী পৰি থাক !” Elephant Apple trees grow in wild. People do not prefer to plant them at home because it attracts wild animals like elephants and monkeys. The fruit got its name ‘elephant apple’ from the fact that elephant likes them a lot. Today let us try a sweet and sour chutney made from raw outenga. It serve as a delicious side dish for your meal. This recipe is contributed to us by our guest…

A meal without pinch of chutney is incomplete in an Assamese or Bengali Thali. The greatest asset of a chutney is that it can be prepared from simple ingredients. Preparation is very easy and not time consuming.

In Assam, you can find varieties of taro, each with unique taste and name. Dudh Kosu is one such local variant of taro. Today farmtorasoi presents taro chutney prepared from Dudh Kosu. The recipe is easy to prepare and great in taste.

Have you ever tried any Nepalese dish? If not, let us try an authentic Nepali til chutney recipe. This recipe is shared by our guest author, Rashna. Much as simple it is in preparation, it is amply healthy too.   Rashna Nath Das, Barpeta RoadA working professional, wife and mother – Rashna is a born cookaholic. She likes cooking and exploring new recipes!!!

Tangy and spicy coriander chutney goes well with any starters, samosas, tikkis or as side item in your lunch or dinner. This recipe is also known as Green Chutney or Hari Chutney. Lets try this easy recipe.

In summer season, mango mint chutney serves as perfect side item in our meal.

‘Bota’, ‘Bata’ or Chutney is an indispensable item in a lunch or dinner thali in lower Assam and Bengal. Many varieties of chutney is found in a traditional Assamese or Bengali dish. Today we try chutney prepared from masoor dal. Its to be noted that preparation of chutney is very easy and less time consuming. Availability of fresh red chillies will enhance taste of this chutney.

Kalonji, Kala Jeera, Black Cumin or Nigella is a common spice used for tempering. The black seeds come with lots of health benefits. It is very beneficial medicine to cure cough and cold. Today let’s try a delicious chutney made out of kalonji.

Green Chutney is a good substitute of sauce in Indian cuisine. Lets try this simple item.

Dry Fish Chutney is a popular side-dish in Assam and Bengal. Some people cannot tolerate its smell, but we can assure you that once cooked, you cannot resist its taste. Lets try this recipe today with Bombay Duck, locally known as Bamla!!!  

In any Assamese or Bengali menu, tangy green mango chutney as a side-dish is common. This dish is very simple to prepare and great in taste!!  

Amer Tok is a signature recipe of the Bengalis. Like rosogollas, amer tok has also spread its boundaries beyond Bengal. The dish is popular in many parts of India. Amer Tok is a sweet and sour chutney made from raw mangoes. Its simple to prepare but awesome in taste.