Hibiscus roselle relish or chutney (from Hibiscus sabdariffa calyxes)
A tangy and delicious relish made from hibiscus roselles! With a taste and color similar to cranberry relish, this recipe makes a great homemade (and potentially homegrown) alternative to traditional cranberries for people living in warmer climates.
Servings 1 cup
Equipment
- 1 small saucepan
Ingredients
- 12 grams dehydrated hibiscus roselles/calyxes (a little over 1 cup measured dried and whole / if using fresh calxes, use about 2 cups)
- 1/2 cup fresh orange juice, preferably blood oranges (~2 oranges)
- 3 tbsp honey, or to taste (you can always add more honey at the end if desired)
- 1/2 tsp fresh grated ginger, preferably baby ginger (or pinch of ginger powder, which is more concentrated)
- 1/8 tsp cinnamon
- pinch of salt
Instructions
- Break or cut roselles into smaller pieces (don't leave whole)! See picture in article for size reference if you want to make a chunkier relish, which is our preference. Alternately, for a smoother, jam-like consistency you can blend your roselles (fresh or dried) prior to using.
- Add all ingredients to small saucepan over medium-low heat for first 5 minutes with lid on. Then turn heat to low, set lid slightly ajar, and let cook for an additional ~15 minutes, stirring ocassionally to make sure ingredients don't stick. See pictures in article for final relish liquid content.
- Serve warm if using as a side dish akin to cranberry relish. Or serve cold if using as a topping or charcuterie plate addition.
- Store in covered glass jar in your fridge for up to 2-3 weeks.