After learning of an edible flower indigenous to the Himachal region of India that blooms only from January to March, I couldn’t resist taking a bag-load back to my Palampur hostel, and trying my luck at being shown a local spicy chutney recipe made from this flower. This suggestion was welcomed with great enthusiasm, all the team were very excited that their dinner would have the special chutney alongside it, and were keen to show me the ropes!
This is not something that can be bought in shops anywhere, not even hear. It is made in Himachal homes and no where else, so I feel incredibly lucky to have had the opportunity, not only to try it, but also to make it! Here’s how it’s done…
- A good bunch of Rhododendron flowers
- 4 cloves of raw garlic, peeled
- 4 raw green chilllis
- A pinch and a bit of fresh corriander
- A teaspoon of chilli powder
- Half a teaspoon of salt
- One lemon
- A tablespoon of water
Go eat flowers.
1. Remove the petals from the flowers and place them to one side
2. Place the coriander and chillis into a blender and blitz into a paste
3.. Add the garlic and chilli powder. Blitz.
4.. Add the flowers, salt and water. Blitz.
5.. Finally the juice of one lemon. Blitz.
This was really delicious. I’ve never tasted anything even remotely like it, which is exciting as I can’t remember the last time a flavour felt this new to me, but also gutting as it was so tasty but replicating it will never be possible! I’ve thought and thought, and the closest thing I can put the flavour of these petals to is a combination of grapefruit and plumb, but richer and not as sharp. Combine that with a chilli kick and a garlicky cuddle, and you have a taste sensation! IF you are ever in the Himacha region of India over January/March, you must force the opportunity to try this spicy chutney! It’s zinglicious!
With due thanks to Sunil in Palampur, for showing me how it’s done and making my taste buds so very very happy!