New Delhi, Oct. 22 -- Tengamora, in Assamese, refers to the ruby-red calyces of the roselle plant. Tart and vividly coloured, these flowers are prized in Assamese and other northeastern kitchens for their ability to lift flavours and aid digestion. This chutney pairs their natural tang with warming spices and just a hint of sweetness, creating a vibrant preserve that works beautifully with rice, roti or as a relish alongside grilled or Northeast-style smoked pork dishes. A regional favourite, it celebrates the rich biodiversity of the Eastern Himalaya.

~3⁄4 cup (200 ml)

30 min

4

* 2 cups fresh roselle calyces (sepals only, cleaned and trimmed)

* 1 tbsp cold-pressed mustard oil

* 1 tsp paanch phoron

* 1-2 dried red chillies, b...