Buransh Chutney – Pahadi Rhododendron Flower Chutney

This Buransh Chutney is made with wild rhododendron flowers that bloom once a year in the higher villages of Himachal. We collect these flowers in early spring, when they're at their peak, and cook them by hand into a thick, spicy, and sour chutney. This is how Buransh ki Chutney has always been made in Himachali homes in steel pots, with patience, and no industrial processing. It's tangy. It’s fiery. It hits the back of your tongue with a floral kick and finishes with a hint of sweetness. This is a proper Rhododendron Flower Chutney, made in small batches by Himachali women.