AI-generated image
Kudrum chutney
कुदरुम चटनी: Jharkhand's sour red roselle calyx chutney with garlic and chilli
Kudrum is roselle, the red-calyxed hibiscus that tribal households in Jharkhand grow round their homes, and in the post-monsoon months its sour fleshy calyces and leaves are cooked into this bright red chutney. It is eaten with plain rice, dhuska or pitha, and a spoonful wakes up a simple meal of dal and saag. A frequent mistake is leaving the hard green seed pod inside each calyx, which makes the chutney woody; split each one and pop the pod out. Chef's tip: dried hibiscus flowers sold for tea make a good stand-in; soak them 20 minutes in hot water first.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the chutney
- 1 ½ tbsp mustard oil
- 6 garlic clovescrushed
- ¾ tsp salt
- 1 tbsp jaggerygrated
- ¼ cup water
Shop this recipe on Amazon
What you'll need
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Rinse 7 oz fresh roselle calyces (kudrum), seed pods removed and roughly chop.
3 minStep 2: Heat 1 ½ tbsp mustard oil in a small pan until it smokes lightly, lower the heat and fry 6 garlic cloves, 3 dried red chillies and 2 green chillies 1–2 minutes until the garlic is golden.
2 minStep 3: Add the kudrum, ¾ tsp salt and ¼ cup water. Cover and cook on low 6–8 minutes until the calyces collapse into a soft red mass.
8 minStep 4: Stir in 1 tbsp jaggery and cook 2 minutes more until glossy. Cool and pound or blend coarsely. Keeps 4 days in the fridge.
4 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kudrum chutney take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.