Chaltar chutney, sweet and sour elephant apple chutney

Ingredients

• 1 average cost (apple-elephant)
• 300 g of jaggery or sugar (approximately 1.5 cups)
• 2 tablespoons of mustard oil
• 1 teaspoon of panch phoron
• 2 dried red chili peppers
• 1/2 teaspoon of turmeric
• salt
• water

Peel the chalta, cut it into thin slices, and lightly crush it using a mortar and pestle.

Heat the mustard oil and add the panch phoron and dried chili peppers, stirring until they begin to sizzle.

Add the chalta with a pinch of salt and turmeric, and cook for 2-3 minutes over medium heat.

Cover with water, cover, and let it simmer until the chalta is tender.

Add the jaggery or sugar and stir constantly over medium heat until it melts and coats the fruit.

Remove from the heat as soon as the chutney has thickened, then let it cool.