Greetings to all! How are you doing? I hope everyone is well, wherever you may be.
In this blog post, I'll be sharing a recipe for the famous Pahadi Burash Chutney, also known as Rhododendron Chutney.
The rhododendron is a flowering plant native to the Himalayan region, thriving at altitudes ranging from 1500 to 5000 meters. It blooms in spring, making it perfect for preparing during the summer months.
Rhododendron is not only known for its chutney but also for its juices, boasting benefits such as reducing inflammation, aiding digestion, and promoting heart health.
The second key ingredient in Burash Chutney is mint, renowned for its ability to relieve joint pain, aid in weight loss, and improve digestion.
This chutney is not only easy to make but also highly nutritious. To prepare it, you'll need:
- 3 to 4 rhododendron flowers
- A handful of mint leaves
- A handful of chopped coriander
- Half a handful of chopped garlic leaves
- 1 tablespoon of coriander powder
- 0.5 tablespoon of salt
- 1 tablespoon of chili powder
- 0.5 tablespoon of dry mango powder
Begin by removing the leaves and white parts from the rhododendron flowers, keeping only the red or pink portions, as the white parts are toxic to humans.
Then, place the removed flowers, mint leaves, chopped coriander, and chopped garlic leaves in a mixer grinder. Add a splash of water and grind to a thick consistency.
Transfer the mixture to a bowl and add the coriander powder, chili powder, salt, and dry mango powder. Mix well.
Your Burash or Rhododendron Chutney is now ready to be enjoyed! It pairs perfectly with rice, fritters, or any dish of your choice. Its cooling effect makes it ideal for the summer season, enhancing the flavor of any meal.
That concludes today's blog post. I hope you find this chutney delicious and appetizing. Thank you for stopping by, and here's a virtual hug to all of you! 🤗❤️
