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?
My all-time favorite ferment. The Indian spices bring this cauliflower alive. Tastes best at room temperature and only gets better with age!
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.
Spicy-sweet tomato chutney with fennel, cumin and brown mustard. Perfect for those last-of-the-garden tomatoes.
Homemade garam masala- no spice grinder needed.
Lactofermented pickles with a twist. A mix of Indian spices give these pickles a unique but wonderful taste.
Recipe for making your own Indian inspired Meyer lemon pickle using Meyer lemon, sea salt, gochuparu pepper, pasilla pepper, cayenne pepper, nigella seeds, fenugreek, canola oil, black mustard seeds and asafetida.
A light and refreshing dip, that is a traditional Indian condiment especially in summer. It offers cooling and refreshing notes to any heavier meal and is also great as a dip.
A quick partially cooked pickle that is bright and healthy, with a touch of garlic and sesame seeds.
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.
Salty, spicy, puckery, sweet: It's a lime pickle! Plus: Make your own garam masala.
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