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Hot, Sweet and Sour Elephant Apple Chutney | Assamese Style Elephant Apple Chutney

Try this delicious hot, sweet and sour elephant apple chutney. Serve as a side dish with rice or roti. 

📎Course : side dish /dip
📎Cuisine : Indian
🔪Preparation Time : 5 minutes
♨Cooking Time : 15 minutes
🕞Total : 20 minutes
🍴Servings : 3-4


  •  1 elephant apple
  •  1/2 cup jaggery
  •  1 cup suger
  • 1/2 tsp turmeric powder 
  •  1/2 tsp cumin powder 
  •  1 tsp red chilli powder
  •  2-3 bay leaves 
  •  2 dry red chilies
  •  2 cups of water
  •   tbsp vegetable oil
  • 1/2 cup raisins, cashew nuts and dates 


  1. Remove the petals of elephant apple. Cut the edible soft petals into small pieces. Wash under running water.
  2.  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.
  3. Remove the seeds from dates and cut into pieces. 
  4. In a pan, heat oil. Add dry chillies and bay leaves. When crackling,  pour boiled elephant apple or. Keep the liquid aside. 
  5. Add turmeric powder, cumin powder and red chilli powder. Mix well. 
  6. Add sugar and jaggery. Cook until sugar and jaggery melts.
  7. Add the remaining liquid from the cooker. 
  8.  Add raisins, cashew nuts and dates.
  9. Cook until the gravy becomes thicker. 
  10. Remove from heat. Serve hot or cold. 


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