Lal phool ki chutney (Roselle flower chutney)
Ingredients
- 250 gram Roselle petals
- 8 cloves Garlic cloves
- 1 tsp Cumin seeds
- 1 tsp Red chili powder
- 1 tbsp Jaggery
- to taste Salt
Instructions
- Wash and separate the petals from the calyx.
- Add the cumin seeds, red chilli powder, jaggery, garlic cloves and salt.
- Blend together, only add water if required.
- What we need is a thick chutney.