Assamese Style Roselle Chutney | Afrin

This Assamese-style Roselle Chutney, also known as Tenga Mora Chutney, is an explosion of flavours-sweet, spicy, and tangy-all at once! Made from Tenga Mora or Meska Tenga, the local Assamese name for Roselle flowers (Hibiscus sabdariffa), this chutney is a true treasure of Assam.

The bright red petals of the roselle flower impart a distinct, tangy taste reminiscent of cranberries or red currants. Beyond its unique flavour, this ingredient offers several health benefits. It’s rich in Vitamin C, anti-inflammatory properties, antioxidants, and aids digestion. Widely used in Assamese cuisine, it adds depth and vibrancy to various dishes.

Here’s how you can make this delicious and versatile chutney:

Roselle Chutney

Method:

1. Prepare the roselle flowers:
   Wash and deseed the roselle flowers, separating the petals.
2. Heat the mustard oil:
   In a pan or wok, heat 2 tablespoons of mustard oil until it begins to smoke. This helps neutralise its raw flavour.
3. Add spices:
   Add panch phoran and dried red chillies. Sauté until the spices splutter and release their aroma.
4. Add the roselle petals:
   Add the roselle petals and sauté for 2 minutes on low to medium heat.
5. Add the sweetener:
   Add ½ cup of jaggery or sugar, depending on the desired balance of sweetness and sourness. Cook for 3-5 minutes, then add red chilli powder and salt.
6. Add water:
   Pour in ½ cup of water and cook on medium heat, stirring frequently. Continue cooking until the petals soften and the mixture thickens to a jam-like consistency.
7. Serve:
   Allow the chutney to cool. Serve with rotis, parathas, or pakoras, and enjoy!

This flavour-packed chutney is sure to become a favourite accompaniment at your table!

Watch this recipe here – Roselle Chutney

Afrin, born and raised in Guwahati, Assam, is a digital artist with a deep passion for cooking. From a young age, she found cooking to be a therapeutic experience. Her culinary journey began under the guidance of her mother, who taught her a variety of traditional Assamese recipes. Over time, Afrin expanded her repertoire by exploring and mastering cuisines from around the world.

Growing up in a Muslim family, where food plays an integral role in cultural traditions, Afrin developed a profound appreciation for diverse ingredients and flavours. As a dedicated foodie, she loves experimenting with new culinary techniques and ingredients, constantly refining her craft and sharing her creations with others.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}