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?
Mustard-flavored chutney with yam as its base – a recipe traditionally made in Bihar.
Chunky tomato chutney with lots of ginger and a topping of roasted peanuts.
White radish chutney. In which radish sheds its sharp sting, taking on a gentle exotic flavor instead.
Cranberry Pear Almond Chutney is perfect for the holiday season. Serve with your meal or give it as a gift!
This herbaceous green chutney, with its digestion-friendly properties, is the perfect partner for spicy fried Indian snacks.
Tangy-sweet tamarind jaggery chutney. Must have on the side with samosas, pakoras and chaats!
A great concoction hubby and I made with tomatoes, rhubarb with fall fruits & a kiss of tart rhubarb. There is a ton of spice in here that makes this chutney sing. We use it on roast pork tenderloin and it is delicious!
Peanut Flaxseed Chutney - sweet, sour, nutty, healthy and utterly delicious!
Fermented fruit chutney is fun, easy, and ferments in as little as two days. You can use nearly any fruit that’s in season, and mix up the spices to create your own recipe.
The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.