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Chaltar achar, Bengali elephant apple pickle

Chaltar achar, Bengali elephant apple pickle

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A Bangladeshi pickle: pieces of chalta, a very sour fruit, dried in the sun and then cooked in mustard oil with panch phoron, garlic, turmeric, and chili …

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Recipe from Mehedi Abedin, MD Abu Siyam, adapted by Recette de cuisine · · updated on

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This “chalta pickle,” also known as the “elephant apple,” is a very sour fruit that is very popular in Bangladesh. Its flavor particularly complements hot rice or khichuri.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting1 hr
  • Total2 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$2.91 $0.29 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

10 people
  • $1.38
  • $0.77
  • $0.48
  • $0.07
  • $0.02
  • $0.19

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash the chaltas, cut them into pieces, and let them dry for a while in the sun to remove excess moisture. ≈ 8 min
  2. Heat the mustard oil in a saucepan and add the panch phoron seeds.
  3. Add the garlic paste and mix briefly, then add the turmeric, chili powder, and salt, and cook until browned. ≈ 4 min
  4. Add the chunks of chalta and stir well to ensure they are evenly coated with spices. ≈ 4 min
  5. Cover and cook for a few minutes over medium heat; when the chaltas are tender, add the sugar while stirring.
  6. Once the oil is at the correct temperature and the pickle is properly submerged, turn off the heat and allow to cool.
  7. Once it has completely cooled, transfer it to sterilized glass jars.

The bill

Chaltar achar, Bengali elephant apple pickle

  • 1 cup of mustard oil$1.38
  • 2 tablespoons of dried chili pepper, ground$0.77
  • 1 teaspoon of turmeric$0.48
  • salt$0.07
  • 2 tablespoons of sugar (optional)$0.02
  • 1 tablespoon of garlic paste$0.19

Total$2.91

that's $0.29 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 10 to 12 medium-sized “elephant apples” (also known as “chaltas”)
  • 1 cup of mustard oil
  • 2 tablespoons of dried chili pepper, ground
  • 1 teaspoon of turmeric
  • salt
  • 2 tablespoons of sugar (optional)
  • 1 tablespoon of garlic paste
  • 1 teaspoon of panch phoron (a five-spice blend from Bengal)

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