1. Raw Material

• Fruit: Chalta (Elephant apple)
• Appearance: Large, round, greenish-yellow fruit with hard skin
• Taste: Very sour and slightly bitter when raw

2. Preparation Process

1. The chalta fruit is washed and cut into pieces or scooped for pulp.
2. Pieces are often boiled or lightly cooked to soften them.
3. The fruit is then cooked with:

   • Mustard oil

   • Salt
   • Turmeric
   • Red chili powder
   • Mustard seeds (ground or whole)
4. Sometimes sugar or jaggery is added to balance the sourness.
5. The mixture is cooled and stored in airtight containers.

3. Taste & Flavor

• Tangy and sour
• Spicy
• Can be sweet-sour depending on the recipe
• Strong mustard aroma

4. Uses

• Served as a side dish or condiment
• Eaten with:

  • Steamed rice

  • Khichuri
  • Dal and bharta
• Enhances flavor and appetite

5. Nutritional & Traditional Value

• Rich in vitamin C
• Aids digestion
• Traditionally believed to boost appetite

6. Shelf Life

• Homemade chalta pickle can last several weeks to months when stored properly with enough oil and salt.

7. Cultural Importance

• Common in Bengali households
• Often prepared during the winter season
• Part of traditional home food preservation practices