Gongura phool ke chutney

ROSELLA FLOWERS CHUTNEY | AMBADI KE PHOOLO KI CHUTNEY | AMAARI KE PHOOLO KI CHUTNEY | KUDRUM KE PHOOLO KI CHUTNEY /  GONGURA KE PHOOL KI CHUTNEY. 

BY DISHA LAHORI 

Rosella is often referred to as “wild hibiscus” in other countries and often used to make cordial, tea or jam. pickle, achar,

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.

Roselle is used in many folk medicines. It is valued for its mild laxative effect, ability to increase urination, relief during hot weather and treatment of cracks in the feet, bilious, sores and wounds. Traditionally in Sudan, Roselle has been used for relief of sour throat and healing wounds.

USES OF THESE FLOWERS –

• eat the leaves – also known as Pacific Sorrel or Red Sorrel. …
• eat the yellow flowerpetals – add to a salad.
• eat the fresh flowercalyx (quite tart like rhubarb) – nice added to a salad.
• add the red calyx when cooking up stewed fruit for added colour and flavour.

INGREDIENTS

• Rosella [ only petals ] – 1 cup
• Oil – 2 tsp
• Ginger – a small piece
• Garlic – 2
• Fresh red chilli – 1
• Sugar – 5 tbsp or as per taste
• Salt – ¼ tsp
• Black salt – ¼ tsp
• Saunf pwdr – ½ tsp
• Roasted jeera pwdr – ½ tsp
• Warm water – 1/2 cup

NOTE – if you don’t have fresh red chilli , you can add 1 tsp chilli pwdr .

PREPARATION

1. Clean , wash ,rinse and pat dry the flowers.
2. Separate the petals and discard the internal seeds . [ we need 1 cup of these petals  ]

CLICK ON THE LINK FOR FULL VIDEO- https://youtu.be/rFYsnfPoMdc

METHOD

Heat oil in a pan .

Add ginger garlic and chilli.

Stir fry for a min .

Add the petals and stir fry for a min.

Cover and cook for 2 mins .

The petals will sweat , become wet and soft .

Open the lid and give a nice mix .

Add sugar +  salt + black salt + jeera pwdr + saunf pwdr and mix well .

Again cover and cook for 4 to 5 mins on medium flame.

Open the lid and give a nice mix and off the flame.

Allow to cool .It thickens on cooling .

Transfer to a mixie jar , add 1/2 cup warm water  and blend it .

The texture will be saucy .

It can be used instead of tomato ketchup .

Serve as an accompaniment to any fried items/ sandwich etc .

FOR MORE RECIPES CLICK ON THE NAMES  BELOW :- 

1. What to cook for breakfast ?–  500 recipes
2. Cake recipes – 80 baking recipes + 40 tips on baking – baking in cooker /pan /kadai
3. idli recipes – 42 tips + 27 different idli recipes
4. veg recipes–  160 + recipes
5. cooking tips –  200 tips
6. tips for buying and cooking fish – 30 recipes
7. tips for buying and cooking chicken – 40 + recipes 
8. tips for buying and cooking mutton– 20 + recipes 
9. rice recipes –  66 + rice recipes
10. diet plan for losing weight
11. paneer recipes – 30 + recipe

For more tips ,tricks,videos, recipe , amazing kitchen appliances like our facebook  page   –  https://www.facebook.com/virtual.treat.for.foodies