Summer is upon us and we are constantly on a hunt for foods and drinks to provide a relief from the scorching heat outside. Whether it's a bowl of refreshing salad or a tall glass of lassi or sherbet, ...

The Ugadi pachadi is an integral part of my childhood memories of Ugadi - New Year's Day in Andhra, Telangana and Karnataka. This simple almost rustic dish brings together an array of flavours that ...

Sweet-and-sour mango chutney brings brightness to this crunchy, tangy Indian snack. Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for creating ...

When the sun is out in full force and everything feels a little extra, raw mango chutney brings instant relief with its fresh, sharp taste. This tangy, spicy, slightly sweet condiment isn’t just a ...

Wash and peel the skin of the mangoes. Cut the mangoes into medium-sized cubes. Melt the jaggery in ¼ cup water; strain it to remove impurities. Cook the mangoes in a little water until soft and a jam ...

When most people think of chutney, what comes to mind is usually a sweet-savory fruit-based condiment with a jamlike consistency. Most Westerners think of Major Grey’s as the typical mango chutney: ...

Manga pachadi is one of my favourite mango recipes and being a South Indian; you have the privilege of enjoying manga pachadi at most occasions and festivals. Chef Preetha Srinivasan shares this ...

These chutney recipes are ones I use a great deal and can be easily adapted to peaches and nectarines. The first one has more of an old-fashioned country flavour but ...

In a small, dry skillet, combine coriander seeds, chile and cashews. Heat over medium heat, shaking pan frequently for 3 to 5 minutes or until everything colors slightly and becomes fragrant. Transfer ...

1. Place all ingredients in a large preserving pan and slowly bring to the boil. Reduce heat and cook until liquid has reduced and the mixture has a jam-like consistency. This will take at least two ...