Pataca

Chaltar Achar

Chalta or elephant apple in English is a sour fruit found in South Asia. This is a recipe for
spicy, sweet and sour pickle. It is delicious by itself, but can be also served with dal, rice or
curry.

Ingredients

1 big chalta (Elephant apple)

Water as needed

Mustard oil-as needed

Pach foron (Five seasoning spices: Aniseed, Fenugreek, Celery, Bishop's Weed,
Fennel)

1 cup of sugar

4-5 dry red chilies, grinded into a powder

Salt as needed

1/2 teaspoon of cumin seeds that have been toasted and grinded into a powder
Directions

1.

Cut the chalta into small pieces. Boil the chalta pieces in water.

2.

Heat a pan with mustard oil and add the pach foron. Stir and add the boiled
chalta pieces.

3.

Now sprinkle the sugar, red chili powder and salt one at a time and continue to
stir.

4.

When the mixture becomes concentrated and the oil starts to simmer on top,
sprinkle the cumin powder.

5.

Serve!

1 chalta grande ( Elephant ma )

gua conforme necessrio
leo de mostarda necessrio
Pach foron ( Cinco tempero especiarias: anis, feno-grego , aipo , anglica-menor,
erva-doce )
1 xcara de acar
4-5 pimentes vermelhos secos , modas em um p
Sal como necessrio
1/2 colher de ch de sementes de cominho que foram torrado e modo em um p
instrues
Corte o chalta em pedaos pequenos. Ferva as peas chalta em gua.
Aquea uma panela com leo de mostarda e adicione o foron pach . Mexa e
adicione os pedaos chalta cozidos.
Agora polvilhe o acar, p de pimento vermelho e sal um de cada vez e
continuar a agitar .
Quando a mistura se torna concentrada e o leo comea a ferver em cima ,
polvilhar o p de cominho .