Bom Chount (Spicy apples in a tangy sauce)

Bom Chount (Spicy apples in a tangy sauce)

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Servings: 4
Calories: 462


  • 2.2 lb Apples slightly sour to taste, peeled, cored, quartered
  • 64 floz Water
  • Salt to taste
  • 8 Green cardamom choti elaichi
  • 5 Cinnamon dalchini, 1 inch sticks
  • 4 tsp Turmeric haldi powder
  • 1/2 tsp Ginger powder sonth
  • 1 1/4 oz Onion paste fried
  • 4 oz Tamarind imli, boiled in 1/2 cup water, strained
  • 2 tsp Kashmiri red chilli powder dissolved in 1/2 cup water
  • 3 1/2 oz Ghee
  • 3 1/2 floz Dry cockscomb mawat flowers, heated with 3/4 cup water, extract
  • 1/4 tsp Black cumin shahijeera seeds


  • Fry the apples in oil until reddish brown. Remove with a slotted spoon and keep aside.
  • In a pan, bring the water mixed with salt to the boil on high heat. Add the green cardamom, cinnamon sticks, turmeric powder, ginger powder, onion paste, and tamarind extract. Continue to boil the mixture until the liquid is reduced to half.
  • Add the fried apples, red chilli water, and ghee. Cover the pan and cook the apples until they are tender and the pieces still retain their shape. Then add the cockscomb flower extract and boil for 2 - 3 minutes. Sprinkle the black cumin seeds. Mix well.
Calories: 462 kcal
Carbohydrates: 63 g
Protein: 3 g
Fat: 26g
Saturated Fat: 16 g
Cholesterol: 64 mg
Sodium: 55 mg
Potassium: 620 mg
Fiber: 12 g
Sugar: 43 g
Vitamin A: 455 IU
Vitamin C: 17 mg
Calcium: 134 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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