Here’s a brand new chutney for you, my dear friends! Roselle Flower Chutney….piquant, spicy with a touch of sweetness! This one will surely tickle your palate!
Roselle flowers are commonly known as Red Sorrel, in Hindi, they are called Lal Ambari or Patwa. Its a shrub-like plant that’s native to West Africa, but is also found in tropical America and Asia. It’s grown and consumed extensively in Maharashtra, Andhra Pradesh, Assam, Tripura, Karnataka, and Jharkhand. In fact, this Roselle Flower Chutney recipe was shared by my househelp who belongs to Jharkhand!
This is an incredibly quick-cooking chutney. Once the beautiful red waxy calyces ( petals) are separated from the bright green seed, it takes no more than ten minutes! Its a rather tart chutney, reminded me a bit of fresh cranberry relish. It would certainly make a wonderful addition to the Thanksgiving table along with a roast Turkey or Chicken.
I sweetened it with some jaggery to give a slightly sweet note. Regular sugar would work perfectly well here. The original recipe from Jharkhand doesn’t call for curry leaves, but I added them for extra flavor.
Its bright crimson color, dotted with lovely green curry leaves makes it even more irresistible! A sprig of fresh rosemary or some thyme would do wonders for the flavor profile here.
What Are Roselle Flowers Used To Make
Roselle flowers are mostly used to make tea, by simply boiling the calyces in water. They make lovely jams and syrups too. The leaves are used to make Gongura pickles and chutney. I can’t wait to try these recipes, they all sound so wonderful!
What Can I Eat This Chutney With
A grilled sandwich with Brie and this Roselle chutney would be so so delicious. I’m already salivating at the thought! Serve it with savory crepes, waffles or with dosa, cheela.
While this chutney was enjoyed immensely with as an accompaniment to simple dal rice and sabji parantha meal, we loved serving it as an appetizer, atop little toasts and homemade Labneh. Festive little hors-d’oeuvres for easy entertaining!
I purchased these organic Roselle Flowers from KrishiCress Farms in Delhi.
Roselle Flower Chutney
- 500 gms Roselle Flowers
- 1 Tbsp Mustard oil
- 5-6 Curry leaves Optional
- 1.5 tsp Panch Phoron
- 1 Dry Red Chilli
- 1/2" Cinnamon stick
- 1/2 Tsp Red Chilli powder
- 1 cup Water
- Salt to taste
- 2 Tbsp Jaggery Powder You may need more
- Peel the calyces of the flower and wash them thoroughly.
- Heat the mustard oil in a pan, add the curry leaves, dried red chilli, cinnamon stick, and panch phoron. When the seeds splutter, add the flower petals, red chilli powder, salt and water. Cook on low heat until the chutney is almost done. Add the jaggery.
- Cook for another few minutes. Taste and adjust for seasoning.
- Let it cool. Store in an airtight jar. Enjoy with dal rice/ paranthas or atop toasts.