Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit, sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries.
Dates contains several vitamins, minerals, fiber and antioxidants. Dried dates are a good source of magnesium, calcium, iron and potassium. However dried dates are high in calories.
Today I am going to share a chutney made from elephant apple and dried dates. I made this chutney for my office party. It was served with alu and methi parathas togather with peanut chutney.
Here is the recipe:
ELEPHANT APPLE AND DATES CHUTNEY / OU TENGA CHUTNEY:
INGREDIENTS:
- 1 elephant apple
- 1 cup dried dates
- 1 cup water
- 1/2 cup jaggery
- 1/2 cup suger
- 1/2 tsp black cumin or kala jeera seeds
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2/3 bay leaves
- 2/3 dry red chilies
- 2 cups of water
- 2 tbsp vegetable oil
METHOD:
- Remove the petals of elephant apple. Clean the edible soft petals under running water. Make small pieces.
- In a pressure cooker take the elephant apple pieces. Add 1 cups of water. Close the lid. In high heat cook for 2-3 whistles.
- Remove from heat. Let the cooker open itself.
- In a pan, heat oil. Add dry chillies, bay leaf and black cumin seeds. When crackling, pour everything from the cooker .
- Add sugar and jaggery. Cook until sugar and jaggery melts. Add red chilli powder, cumin powder and coriander powder.
- Add dried dates.
- Stir consistently until great amount of water gradually evaporates and until the chutney thickens.
- Add raisins and cashew nuts. Mix well.
- 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.
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