Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Tim Graham of Chicago's Travelle calls the slow-cooked Bengali condiment "ketchup with a lot more going on." Toasted cumin, coriander, mustard, turmeric and chili powder "come together into one flavor that's both fruity and funky," he says.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
A tart pungent and fiery relish that makes a great condiment. Try this in your sandwiches and hot dogs to add a flavorful zing to your dishes.
An traditional Bengali relish, presenting and unusal and healthy cornocopia of flavors. Sweet, savory, pungent and spicy.
A traditional chutney from the east of Indian, with whole spices, tomatoes and raisins. It is a great way to capture summer in a jar.
A lightly seasoned chutney using ginger and tempered with an assortment of wholes spices. This chutney works well as a condiment or a dip
gooseberries, indian style.