Known for their vibrant hue, tangy taste and health benefits, roselle blooms or red sorrels are used in various culinary fares. Many countries in different parts of the world employ this ingredient to make tea, beverages, sauces, jellies, etc. One such interesting recipe is the lal ambari chutney of Jharkhand, India. It gets prepared in a jiffy and can be devoured in diverse ways
Indian cuisine has been an amalgamation of flavours suffused by using indigenous and unique ingredients. One such component is the roselle flower which is known as patwa and lal ambari in this country. Roselle blossom is commonly known as red sorrel and is used worldwide. It is a shrub-like plant with West African roots that is also widespread in Asia and the tropics. Maharashtra, Andhra Pradesh, Assam, Tripura, Karnataka, and Jharkhand are among the states where it is abundantly grown and consumed. A traditional Jharkhand recipe is roselle flower chutney, also known as lal ambari.
The calyces of roselle blossoms are typically boiled in water and used to prepare tea. Jellies, jams, sauces and syrups made by them are delectable. Hailing from Jharkhand, the rustic recipe of lal ambari chutney cooks up in a flash. It takes hardly a few ten minutes to peel the vibrant crimson waxy calyces or petals from the neon green seed. The chutney has a tangy flavour. You can serve it with Indian flatbreads, crepes or dosas, cheelas or even a spread for sandwiches and rolls. Devouring lal ambari chutney with steamed rice is a simple pleasure. Here is the easy recipe!
Lal Ambari Chutney
Lal ambari chutney, Image Source: deliciasdodiaadia.blogspot.com
Serve it with rice, paratha, dosa, idli or cheelas
You can make this Jharkhand lal ambari chutney in more quantity and preserve it for a long by storing it in an airtight container.