by Admin | Aug 5, 2022 | Side Dishes, Snacks
Hot, salty, and vinegary, this addictive pickle can perk up the dullest of things. Makes a large jar (around 32 ounces) ½ small cauliflower (9 ounces)½ pound radishes2 medium carrots½ cup canola oil1 tablespoon mustard seeds3 whole Kashmiri chiles, broken into pieces1...
by Admin | Aug 4, 2022 | Side Dishes
Fresh, creamy, hot, and the perfect accompaniment to the dosas here and here. This is a fresh chutney, so it won’t keep long and ideally needs to be made on the day of eating. NOTE: You will need a blender for this recipe. Serves 2 1 Indian green chile1¾ cups fresh...
by Admin | Aug 3, 2022 | Side Dishes
Adding pungent mustard to hot chiles doesn’t sound as though it should work, but the combination is sublime. A couple of days’ fermenting with some lemon juice and salt really rounds the edges off the chiles and creates a champion worthy of a daily spot on the kitchen...
by Admin | Jul 31, 2022 | Side Dishes
A tongue-tickler of a pickle: it’s fresh, bright, zesty, and hot. The ajwain seeds add a distinct flavor, not dissimilar to thyme. I am partial to using this pickle to liven up sandwiches and simple subjis with its salty and sour heat. It takes a couple of days to...
by Admin | Jul 30, 2022 | Side Dishes
I’ve been searching for the perfect eggplant chutney for years, and I think I’ve finally found it. Aditya is a good friend of mine who I worked with at Gymkhana, one of London’s best Indian restaurants. Following a few months of persuasion, he finally gave me his...
