Every year, just at the onset of spring, locals in the upper himalayas scramble up the mountain to secure the first bloom of wild rhododendron flowers. Every mountain home gorges on rhododendron chutney with pride in the following days. They make a few more rounds of this trip during a narrow window of 3-4 weeks, when the flowers bloom before falling to the ground.
Rhododendron, also known as Buransh in hilly regions of India, is a red/pink colored flower grown in the wild forests of the upper Himalayas in India. It originated in the himalayan valleys of Kashmir, Assam, Manipur in India and in some regions of Bhutan. As it grows only above 6000 feets of elevation, it is rarely cultivated. Its organic origins give this flower a rare place in the heart of pahari people.
India is known for its vast biological diversity and rich traditional systems of medicine (Ayurveda), which forms a strong base for the exploration of various plants for general health care. Rhododendron is one such plant that is acquiring a special place in the cultural as well as the economic life of the people. It is one of the naturally occurring plants which possess various health benefits, such as prevention and treatment of diseases associated with heart, dysentery, diarrhea, detoxification, inflammation, fever, constipation, bronchitis and asthma. The young leaves are used to alleviate headaches. It contains more than two dozen essential minerals and vitamins. All these benefits also make Rhododendron the state flower of Himachal Pradesh and Uttarakhand, apart from being a national flower of Nepal.
At our kitchen, we sat down with an interesting challenge of preserving this flower in such a way that it can reach a lot of Indian homes, without adding any artificial preservatives. We came up with an interesting jugalbandi of sun dried Rhododendron flower petals with cherry tomatoes and tangy imli. Smoked with mustard oil(kachhi ghani) and a blend of organic spices, our chutney was finally ready to be shipped. To maintain control over all our processes, we have sourced, processed, cooked, packaged and shipped this pickle straight from the upper Dhauladhar range in Kangra district of Himachal Pradesh. We are sure you’ll be ordering more once you taste this. So, grab yourself this limited stock seasonal delicacy of Himalayas!
Rhododendron petals(Buransh), Tomato, Tamarind, Himalayan rock Salt, Ginger, Garlic, Red chilli, Mustard Oil, Cumin, Vinegar, Carom seeds, Mustard Seeds, Coriander seeds, Turmeric, Bay leaves, Cinnamon.
Once opened, store in a cool & dry place. Always use a clean and dry spoon to scoop the pickle out. If the pickle is not matured to your liking, please keep the jar in direct sunlight for a couple of days.
12 months from the date of manufacturing
We have a processing time of 7 to 14 days on all our products, however, it may take 3-4 weeks for final delivery depending on your location and Pincode
Note: Contains no artificial preservatives
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