Elephant Apple is known as Ou tenga in Assamese. It's scientific name is Dillenia Indica. Elephant apple is sour in taste and very native to Assamese cuisine . Elephant apple is generally used in Assamese cuisine to make fish curries. Pickle can be made from elephant apple. It can also be consumed as raw by making a raw elephant apple chutney. Some people dry it's petals and then grind it and preserve it in bottles and then use it in making recipes like pork with dry grounded ou tenga.
I'm sharing a recipe of elephant apple chutney which can be served with rice or roti as a side dish. This chutney can also be served with fritters.
ELEPHANT APPLE CHUTNEY / OU TENGA CHUTNEY:
- 1 elephant apple
- 1/2 cup jaggery
- 1/2 cup suger
- 1/2 tsp cumin seeds
- 1 tsp red chilli powder
- 1 bay leaf
- 2 dry red chilies
- 2 cups of water
- 1 tbsp vegetable oil
** dry fruits like raisins , cashew nuts, dates can also be added (optional) . But I'm preparing it as plain.
- Remove the petals of elephant apple. Clean the edible soft petals under running water.
- In a pressure cooker take the elephant apple pieces . Add 2 cups of water. Close the lid. In high heat cook for 3-4 whistles.
- Remove from heat .Let the cooker open itself .
- In a pan, heat oil. Add dry chillies, bay leaf and cumin seeds. When crackling, pour everything from the cooker .
- Add sugar and jaggery. Cook until sugar and jaggery melts. Add red chilli powder.
- Add raisins, cashew nuts and dates.(optional)
- Stir consistently until great amount of water gradually evaporates and until the chutney thickens.
- Remove from heat. Let it cool.
- Elephant apple chutney is ready to serve. You can store it in glass container in your refrigerator and use it for 3-4 days.