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?
The classic pickled green bean, with a twist: the flavors of India. Curry leaf, black mustard, fenugreek and coriander, lime, chile and ginger. Jazz up your dilly beans this year: go Indian!
A spicy redcurrant achaar, or redcurrants pickled with Indian spices, in mustard oil.
Grilled mango nectarines drizzled with this delicious Indian sweet tamarind chutney that is sweet, tart and spicy!
An Indian inspired hot and spicy relish made from fresh heirloom tomatoes and chilies loaded with some delicious spices and cider vinegar.
A delightful apple relish that perks up your taste buds with ginger and mint. Perfect in sandwiches or as a condiment.
A different take on ruby red beetroot, that adds a nice touch of ginger to the mix. Perfect as a condiment to add nutrition and color to your table.
A sweet, sour and mildly hot rhubarb pickle seasoned with Indian spices and flavors.
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
When I hear “pickle” I instantly think “dill” or maybe “bread & butter.” I don’t think “lime” or “miso” or “mango”. But there’s a world of pickles out there! The Indian Lime Pickle being just one. This version uses fragrant Key Limes.
Easy tomato chutney recipe that's perfect for making right now if you live down-under, or bookmarking for later use...