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?
How to make and use preserved lemons.
Homemade bourbon vanilla bean paste makes the perfect gift for bakers. Keep a jar for yourself to use in place of vanilla extract or vanilla beans. Three ingredients and takes minutes to make!
Chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.
Crunchy, vibrant, pungent and highly addictive. These pickles are naturally fermented which, in addition to being delicious, brings on a whole slew of health benefits for your digestive system.
How to make a pomegranate molasses and use it in recipes for a fall-inspired meal: fig & arugula salad with pomegranate dressing, lemony flank steak with pomegranate molasses, and a minty molasses mule.
A seasonal pear chutney spiked with three different kinds of ginger.
Mustard-flavored chutney with yam as its base – a recipe traditionally made in Bihar.
A rich spaghetti sauce with sausage for pressure canning.
Fig and balsamic, honey, and chilli and tomato mustard. Plus some tips and tricks so you can come up with your own unique flavours. Great gifts and storecupboard essentials.
A salsa recipe for canning that is packed with flavor, and not too much extra water.