Discover how to make pulse chutney, a simple vegan Indian recipe featuring mung beans, ginger, and green chilies.

Grated cucumber combined with tamarind pulp, curry leaves and a host of flavourful spices. This South Indian-style chutney makes for a refreshing accompaniment to pair with your everyday meals. Add a ...

Dry roast cumin, coriander seeds, peppercorns and cloves. After an hour, heat a non stick pan, add marinated chicken, cover and cook, stirring now and then, till the chicken is tender and cooked and ...

Add two tablespoons of sweet and sour chutney to a bowl of puffed rice (available in Asian grocery stores) or Rice Krispies.

Beetroot, a nutrient-rich winter superfood, can be incorporated into various Indian breakfast recipes. Six specific recipes ...

As people migrated, they carried their culinary hearts along. Tomato chutney traveled the globe, seeping into different ...

Some recipes call for roasting the guava, which lends the chutney a hint of smokiness and caramelized flavor. Roasting is ...

Rava Kesari is a sweet dish flavored with ghee, cardamom, and saffron. It’s a traditional South Indian dessert often served ...

Assemble 2-3 dried red chilies, 1 small onion (chopped), 2-3 garlic cloves, 1 medium-sized tomato (chopped), 2 tablespoons ...

Indian home chefs are innovatively repurposing leftover meals, turning roti into tacos and chips, rice into risottos and ...

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Transfer chutney to sterilised jars, seal well and store for up to a year. Most English chutneys need to be left to mature for about three months before eating - this allows the ingredients to ...