Sada Batasa diye Chalta r Chutney

One of my favorite chutney is this Sada Batasa diye Chalta r Chutney. Google says chalta is known as elephant apple. It is a kind of a pungent sour fruit, used to make pickle or chutney at our home. The pulp is somewhat fibrous and when you made a pickle out of it with lots of spices and jaggery, it is very enjoyable to suck the sweet and sour juice of the chutney with a good book on a lazy afternoon. Sometimes I add this to the dal also.

This chutney recipe is from my mom and she always use white or shada batasa instead of sugar to give it a nice and different taste. If you don’t have batasa, please go ahead with sugar.

Sada Batasa diye Chalta r Chutney

Ingredients for Sada Batasa diye Chalta r Chutney

  • Chalta – 1
  • Sada batasa or sugar – a small bowl, depends on the sourness of the fruit as well
  • Salt – 1/2 tsp
  • Dry red chili – 2
  • Panch foran – 1 tsp
  • White oil – 1 tsp
  • Bhaja moshla / Dry roasted masala – 1/2 tsp

How to make Sada Batasa diye Chalta r Chutney

This is how the chalta look like. Cutting it a bit tricky and I learned it from mom.

After processing it, it looks like this.

You need to beat them with a hammer to get the juices of the fruit the most. After beating, pressure cook them upto two whistle.

The masalas used are dry red chili, salt, sugar or batasa and the panchforan.

Heat white oil in a pan and then add the panchforan and dry red chili.

Once the chili turns black, add the boiled chalta. Sprinkle the salt and stir a bit. Cook for 5 minutes over high heat and then reduce the heat. Add a cup of water and cook for 10 minutes over low heat.

After 10 minutes, remove the lid and add the batasa. Add the batasa in batches tasting the sourness bit by bit. Boil for 10 more minutes, till the batasa is melted and thicken a bit. Adjust the seasoning.

Sprinkle dry roasted masala and remove from heat. Serve cold.

Sada Batasa diye Chalta r Chutney

Sada Batasa diye Chalta r Chutney
Sada Batasa diye Chalta r Chutney