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 author, Mili.
Read our other article: Outenga Masor Jol – Fish Curry with Elephant Apple
Elephant Apple Chutney - Outenga Tok
- 1 Raw Elephant Apple or Outenga
- 1/2 Cup Sugar
- 1/2 tbsp Kala Jeera
- 1 tbsp Mustard Seeds
- 2 tbsp Coarsely grinded Mustard Seeds
- 1 Dry Red Chilly
- 4 Green Chillies Sliced in the middle
- 1/4 tbsp Turmeric Powder
- 1 tbsp Mustard Oil
- Salt To Taste
- Cut the outenga into halves and then quarters. Separate the layers. Use the whitish tender layers and discard the top green layers and seeds.Now, cut the tender layers into small pieces.
- In a pan, heat oil. Add kala jeera, red dry chilly and 1 tbsp mustard seeds. When they crackle, add the outenga pieces.Add turmeric powder, salt and green chillies. Mix well.Cover the pan. Keep low to medium flame.Stir occasionally by removing the lid.
- When outenga becomes tender and gets cooked, add coarsely grinded mustard seeds. Stir for sometime.
- When the ingredients starts to stick to the pan, add 1/2 cup of hot water.Add sugar.
- Cover the pan.Stir consistently until water gradually evaporates and the chutney thickens.
- Remove from heat. Allow cool.