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?
I am slightly addicted to chilli and eat it on as many foods as possible. This is a spicy and sweet chilli jam with garlic and ginger. I think it has a bit of a spicy kick but it is not mouth burning.
I used fresh turmeric in this recipe as I happened to have bought some in Jackson Heights this week. Feel free to use powdered or leave it out altogether.
This pickle is the Indian kind, which is really a spicy condiment that you eat with hot rice and yogurt, but it's really good on almost anything - sandwiches, noodles, curry, etc.
Tomatoes can be so frustrating on the West Coast. Even when you nurture them all summer long, in the end you might not get that many red ones. This little recipe goes a long way towards making up for that. A delicious treat for cold winter nights.
This spicy Indian style chutney combines the sweetness of mango with tart persimmon and fiery habanero pepper. It's incredible with cheese, or alongside meats and curries.
