Elephant Apple Pickle Recipe:

Elephant Apple Pickle is a traditional pickle recipe from the Northeastern part of India. This pickle is made with the fruit of the elephant apple tree, which is also known as ‘ou tenga’ in Assamese or ‘chalta’ in Hindi. This fruit has a unique flavor and is known for its sour taste. This pickle is easy to make and can be stored for a long time.


  • Elephant Apple (ou tenga) – 10-12
  • Salt – 1/2 cup
  • Turmeric powder – 1 tsp
  • Red chili powder – 2 tsp
  • Mustard oil – 1/2 cup
  • Fenugreek seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Mustard seeds – 1 tsp


  1. Wash the elephant apples (ou tenga) and cut them into small pieces.
  2. Take a large bowl and add the elephant apple pieces, salt, and turmeric powder. Mix well and keep aside for 4-5 hours.
  3. After 4-5 hours, drain the water from the bowl and keep the elephant apple pieces aside.
  4. In a pan, heat the mustard oil and add fenugreek seeds, fennel seeds, and mustard seeds.
  5. Fry the seeds until they start to splutter.
  6. Add the red chili powder to the pan and stir well.
  7. Add the elephant apple pieces to the pan and stir well.
  8. Cook for 5-10 minutes on medium heat.
  9. Turn off the heat and let it cool down.
  10. Store the elephant apple pickle in an airtight container and keep it in a cool and dry place

Your delicious Elephant Apple Pickle is ready to serve. This pickle can be served with rice, dal, or any other Indian meal. It can also be used as a condiment with sandwiches or burgers. Enjoy!