Lal Ambari Chutney From Jharkhand! Try It For A Tart Twist
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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


  • 500 gms roselle flowers or lal ambari
  • 1 tbsp mustard oil
  • 1 tsp panch phoron
  • 1 dry red chilli
  • 1/2" cinnamon stick
  • 1 tsp red chilli powder
  • 1 cup water
  • Salt to taste
  • 2-4 tbsp jaggery powder (according to your taste preference)

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  • Peel the flower's calyces and clean thoroughly by washing them in water. 
  • In a saucepan, heat the mustard oil and add dried red chilli, cinnamon stick, and panch phoron. 
  • Add the flower petals, red chilli powder, salt, and water when the seeds begin to sputter. 
  • Stir all the ingredients well. Simmer the chutney on low heat until it is thoroughly cooked. Blend in the jaggery.
  • Keep the flame low to medium, and cook for a few more minutes. Check the taste, and if required, adjust the seasoning.
  • Allow the chutney to cool down. 

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.