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. Its 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…I sweetened it with some jaggery to give a slightly sweet note. And its bright crimson colour makes it even more irresistible!
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!
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 Roselle Flowers from KrishiCress Farms in Delhi.
- The original recipe from Jharkhand doesn’t call for curry leaves, but I added them for extra flavour.