elephant apple
Also known as: ou tenga, chalta
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Also known as: ou tenga, chalta
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Assamese delicacy, this mutton curry gets its signature tangy flavor from Ou Tenga (elephant apple). Tender mutton pieces are slow-cooked in a light, aromatic gravy, creating a uniquely sour and savory dish that is a staple in Assamese households.
A classic Odia delicacy, this sweet and sour chutney features tender elephant apple simmered in a fragrant tempering of panch phoron and jaggery. It's a delightful explosion of tangy and sweet flavors, perfect alongside a traditional Odia meal.
Experience the unique sweet, sour, and tangy flavors of Odisha with this traditional Ouu Mancha. Made from the exotic elephant apple and rich jaggery, this relish is a festive favorite that pairs wonderfully with rice and dal, offering a true taste of Odia heritage.
Yes, elephant apple is quite healthy. It's rich in antioxidants like flavonoids and phenols, which help protect cells from damage. It also supports digestive health due to its high fiber content and provides Vitamin C and B-complex vitamins for immune function and energy metabolism.
Per 100g, elephant apple contains approximately 59 calories, 0.8g protein, 15.2g carbohydrates, and 0.2g fat. It's a good source of dietary fiber, Vitamin C, and B-complex vitamins, contributing to overall well-being and digestive health.
Elephant apple can be a beneficial addition to a weight-loss diet due to its relatively low calorie count (59 calories per 100g) and high fiber content. Fiber helps promote satiety, which can reduce overall calorie intake, and aids in healthy digestion.
While elephant apple contains natural sugars (part of its 15.2g carbs per 100g), its high fiber content can help moderate blood sugar spikes. Diabetics should consume it in moderation and monitor their blood sugar levels, consulting with a healthcare professional.
Yes, elephant apple is naturally both vegan and gluten-free. As a whole fruit, it contains no animal products or gluten-containing grains, making it suitable for individuals following these dietary restrictions.
Elephant apple is often consumed cooked rather than raw due to its tart and fibrous nature. It's commonly used in curries, chutneys, jams, and pickles in South Asian cuisine. The pulp can also be extracted and used in beverages or desserts.
Elephant apple has a distinct tart and slightly astringent flavor when raw, with a fibrous texture. When cooked, its tartness mellows, and it develops a more complex, tangy, and sometimes subtly sweet flavor, often compared to a sour apple or tamarind.
elephant apple is a versatile ingredient found in cuisines around the world. With 59 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 2 recipes featuring elephant apple with step-by-step instructions.
Browse recipes →Unripe elephant apples can be stored at room temperature for several days to ripen. Once ripe or if you need to store them longer, they can be kept in the refrigerator for up to 1-2 weeks. For extended storage, the pulp can be extracted and frozen.
A ripe elephant apple will typically have a slightly softer feel when gently pressed and may emit a faint fruity aroma. The skin color might also show a slight change from green to a yellowish-green. Avoid fruits with significant bruising or mold.
While technically edible raw, elephant apple is generally not preferred raw due to its very tart, astringent taste and fibrous texture. It's much more palatable and commonly consumed after cooking, which softens the pulp and mellows its strong flavor.
