Notes from someone who grows, cooks, reads and pursues knowledge about food.
As the chutney makes its way up North, it moves from being an accompaniment to liven up rice, idli or dosa. It becomes a condiment, a dip, a preserve or a spread. It is no longer dominantly raw, but begins to be cooked and reduced. …
Goan sandwich chutney What began as a green chutney to enhance the taste of the humble sandwich has today emerged to have many variants all over the country. This versatile green chutney is used in chaats; eaten along with pakora and bajji; and of course …
We had lost our way trekking the Sahyadri hills with friends, sometime in the early 1990s. We found our way down another side quite far away from where we began. Hungry and tired we found a little hut that served chai. We asked if she …
Chammanthi is a traditional chutney of Kerala, eaten with rice, kanji or puzhukku (steamed tapioca root). It is a thickly ground coarse paste of coconut, spices, flavoring agents and tamarind. I added a few curry leaves. There is no oil or tadka. Nor is any …