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 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...
How to make paneer, Indian cheese. All you need is some milk and lemon!
Paneer is one of the easiest cheeses to make at home. It's also the key to making some seriously authentic Indian dishes.
An Indian spice mix that is used in Parsi cooking, but can be used in a variety of ways with meat, lentils or veggies. Different from South Indian Sambhar Masala.
Easy Onion Bhajis with a superb cilantro chutney recipe -- the chutney is great with any dish!
Hot, spicy, sweet, sour and salty, all of these wonderful flavors are combined in this delicious Parsi Eggplant Pickle from India.
Mouth-puckering pickle that you wanna make right now.
My all-time favorite ferment. The Indian spices bring this cauliflower alive. Tastes best at room temperature and only gets better with age!