Spicy Elephant Apple Chutney Recipe (Oou Chutney)
25 minutes
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About Spicy Elephant Apple Chutney Recipe (Oou Chutney)
Inspired by my grandmother's recipes from eastern India, this Spicy Elephant Apple Chutney (also known as Oou Chutney) offers a unique and flavorful twist. This recipe uses the soft, unripe petals of the elephant apple, a fruit cherished in semi-tropical regions of India. While the elephant apple's gelatinous pulp is used in other dishes as a natural raising agent, this chutney focuses on the petals. The key ingredient is the fragrant Indian five-spice blend, 'Paanch Phoran,' which adds a depth of flavor you won't find anywhere else.Serve this tangy chutney with rice for a delicious and memorable side dish. This recipe is perfect for adding a unique and vibrant element to your Indian cooking repertoire.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Elephant Apple & Spices
- 2 cup Elephant Apple Petals chalata, from soft, or owtenga), sliced, unripe elephant apples (also known as oou
- 1 tbsp Paanch Phoran indian five spice, and onion seed, black mustard seed, equal parts cumin, fennel seed, fenugreek seed
- 1 tsp Turmeric Powder
- 2 Chilies dry, red
- 1 tbsp Chili Powder red
Sweetener & Binder
- 1 cup Jaggery adjust to taste, or brown sugar
- 3 tsp Mustard Paste
Other Ingredients
- 1 tbsp Mustard Oil
- 2 cup Water
- Salt to taste
Instructions
Prepare the Mustard Paste Mixture
- Combine mustard paste and 1 cup of water in a small bowl to create a smooth mixture. Set aside.
Sauté the Spices
- Heat mustard oil in a pan over medium heat. Add the Paanch Phoran and let it sputter. Add the dry red chilies and sauté for a few seconds until fragrant.
Cook the Elephant Apple
- Add the sliced elephant apple petals, turmeric powder, and salt to the pan. Cover and cook for 5 minutes, checking occasionally. Once softened, add the mustard paste mixture and cook for another 7-10 minutes, stirring occasionally.
Add Sweetness and Spice
- Stir in the jaggery, red chili powder, and additional salt to taste. Cook for another 4-5 minutes, allowing the flavors to meld.
Cool and Serve
- Remove from heat. The chutney is ready to serve. It tastes best when chilled. Store any leftovers in the refrigerator for up to 3 days.
Recipe Notes
Expert Tips for the Best Elephant Apple Chutney
- For a smoother chutney, use an immersion blender to briefly pulse the cooked mixture before adding the jaggery.
- Adjust the amount of jaggery and chili powder to your preference. If you prefer a spicier chutney, add more red chilies or chili powder.
- For a richer flavor, you can roast the Paanch Phoran spices in a dry pan before adding them to the oil.
- Consider adding a squeeze of lime juice at the end for a refreshing tang.
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Recipe Nutrition
Calories: 7508kcalCarbohydrates: 28gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 70mgFiber: 1gSugar: 26gVitamin A: 407IUVitamin C: 16mgCalcium: 24mgIron: 1mg
Sai Priya
Articles: 34
4 Comments
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Looks so delectable! Thanks for posting.
I’m in love with this recipe already!
I’m loving this recipe already!
Never heard of it…must say priya your recipes make me search on Google as the ingredients are quite unique.