Coming back with my bags, I thought of a few roselle recipes. The usual ones are adding them to dal or to fish curry but then I decided to make chutney. I had bought only 250 grams but the fruit is acidic anything sour does not have any takers in my house. So chutney was the best bet.
In our region, the leaves are widely used in cooking. They are also acidic but the sour taste is welcome on our unbearably hot summer days.
250 grams roselle fruit
5 tbs sugar
1" piece ginger, grated
1 medium onion, finely chopped
1 tsp red chilli powder
2 tsp apple cider vinegar
11/2 cups water
A dash of salt
Remove the red portions/calyces and discard the seedpods.
Wash and put them in a pan along with some water, chopped onions, grated ginger, sugar and salt.
Add the red chilli powder and cook till the liquid is greatly reduced.
When the chutney is almost done, add the vinegar and give it a good stir.
The entire cooking time will be 30-35 minutes. After the seedpods were removed the quantity of the fruit was reduced.
Take it off the heat and let it cool.
Store in a clean glass container.
This chutney goes very well with our flatbreads. You can also have it with alu tikkis.
I thought a contrast in colours would be nice. The season of roselle is also when the leaves of my jamun tree turn a golden shade of yellow. Not all at once but a few at a time. I placed a spoonful of chutney on a leaf that I plucked from a lower branch. Cheery red on a plate of sunshine!