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 an enthusiastic and passionate cook, married to an garden enthusiast. We live in a house with our two children and a little backyard, that we call our farm. I love to cook Indian and Indian inspired cuisine using mostly local produce.
A sweet and spicy cranberry chutney with a touch of novelty from diced apricots. Perfect for any meal and of course your thanksgiving table.
A lively salsa or Indian style salad called Kachoomber, that works as a condiment and pretty addition to any fall or winter table
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 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 spread or condiment that is versatile and vegan. It combines roasted vegetables, lentils and nuts.
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.
A fresh and flavorful relish, with a nice crisp bite, using peanuts, cilantro, chilies and tomatoes and carrots for a nice dose of color.
A simple cranberry preserve that leans towards a chutney, but is more of a jam, spiced with a hint of chili and is sweetened with jaggery.