Here's a brand new palate tickling chutney for you, my dear friends! Roselle Flower Chutney....piquant, spicy with a touch of sweetness!
Author: Natasha Minocha
1Dry Red Chilli
1/2TspRed Chilli powder
Salt to taste
2TbspJaggery PowderYou 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.