Did you know that chutneys are of East Indian origin? I love to make them for their mix of sweet and sour ingredients.
The October issue of Cooking Light magazine has a delicious looking “Pear Chutney” recipe that I’d like to try. 93 more words
Have you ever had trouble getting into a coconut or rather removing the outer shell so that the sweet flesh within is easy to tuck into? 389 more words
Come weekend and it is the time for food farmaish aka requests from the husband. This morning he wanted spicy Lehsun ki Chutney with parathas. Well, it had to be done quickly and there was no time to soak the whole dry red chillies which I usually use to make the chutney. 257 more words
Thogayal is a kind of chutney that is prepared in Tamil Nadu.Most recipes that I post here are either from my mother or my mother in law. 178 more words