Elephant apple and dates chutney (Ou tenga chutney)

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

** dry fruits like raisins, cashew nuts, can also be added (optional)

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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