Roselle Pickle
This traditional Parsi-style pickle transforms fresh roselle calyces into a sweet and tangy preserve with a rich, dark hue and complex flavor profile. The natural tartness of the hibiscus is perfectly balanced by a generous amount of jaggery and aromatic spices like cardamom and cloves, creating a texture similar to a spiced jam. It serves as an excellent accompaniment to savory meals or can be enjoyed spread on bread for a unique sweet-sour treat.
Ingredients
- 1 pound Fresh Roselle (Hibiscus) calyces (Originally '1 Sher'. Use large, fresh roselle.)
- 5 pounds Jaggery (Originally '5 Sher'. Pure refined jaggery is recommended.)
- 4 ounces Salt (Originally '0.25 Ratal' (approx 1/4 lb).)
- 1 1/4 ounces Dried red chilies (Originally '3 Tola'. Adjust to taste.)
- 1/2 ounce Green cardamom pods (Originally '1.5 Tola'. Use seeds only.)
- 1/3 ounce Cloves (Originally '1 Tola'.)
- 5 cups Strong vinegar (Originally '1.5 bottles'. Use a good quality strong vinegar (approx 1.2 liters).)
Instructions
- 1Clean the fresh roselle and remove all petals (calyces). Mix the cleaned roselle with the salt. Place the mixture into a clean basket or colander. Cover with a washed and dried banana leaf (or parchment paper). Place a lid that fits snugly inside the basket on top of the leaves and place a heavy weight on the lid to press it down. Leave this setup for 24 hours.
- 2After 24 hours, remove the roselle and spread it out in the sun. Dry until the pieces are slightly soft and wilted, but not completely dry or crisp like husks.
- 3Remove the seeds from the cardamom pods. Coarsely grind the cardamom seeds and cloves together. Grind the dried red chilies into a paste using a small amount of the vinegar.
- 4Crush the jaggery and dissolve it in the remaining vinegar. Strain this mixture into a non-reactive pot (stainless steel or enamel). Add the prepared roselle, the chili paste, and the ground spices to the pot. Cook over a slow fire, uncovered. Stir occasionally with a wooden spoon.
- 5Continue cooking until the vinegar reduces and the pickle reaches a thick, syrupy consistency. It should be slightly loose when removed from heat, as it will thicken further upon cooling; do not let it become too hard. Allow to cool completely, then fill into sterilized jars. Cover the jars tightly.