We Indians have an obsession with pairing our food with different accompaniments, don't we? In South India, the most preferred option is pachadi - a type of chutney. From sweet and sour to tangy and ...

​ Take a look at the simplest recipe that one can easily make at home. Scroll down to read the recipe. ​ ...

Chutneys are like the superheroes of Indian kitchens, adding flavour to our meals. As the temperatures drop and winter sets in, Indian households welcome a variety of seasonal delights. Amidst this, ...

Make my sweet, tangy and spiced pineapple chutney with aromatic South Indian flavours. It’s so versatile, whether paired with Indian curries or alongside grills. Note – This recipe has been updated ...

Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as with ...

When a friend, originally from India, invited me to a “street food” party in Simi Valley, I expected a sort of outdoor fair where I would wander among food booths. Instead, I found a fun party in ...

One cup of peanuts, 2-3 green chillies, 2-3 cloves of garlic, one tablespoon of lemon juice, half a teaspoon of cumin seeds, salt and water as required, one tablespoon of oil, half a teaspoon of ...

Garlic chutney, with its robust flavour and spicy kick, is an essential accompaniment for many Indian snacks. This simple, step-by-step recipe will guide you through making this delectable chutney at ...

Mango chutney spices up the fresh snapper in sauteed Indian snapper and hot peanut rice. The easy recipe takes 10 minutes to prepare. Pair it with a white viognier. MCT Mango chutney spices up fresh ...

Heat the oil in a large saucepan over a medium heat. Sauté the cinnamon, cloves and onion, stirring occasionally, for about 2 minutes, or until the onion is translucent. Add the plums, sugar, chilli ...

5-6 dry red chillies, one inch of tamarind, two springs of curry leaves, three tablespoons of sesame oil, one teaspoon of jaggery, 6-7 baby onions, and salt according to taste.