Transfer the cooled mixture to a mixer jar. Add tamarind pulp, ensuring fiber is removed. Incorporate salt to taste, 1 heaped ...

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 ...

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

Discover a world of quick and delicious South Indian meals that can be prepared in under 25 minutes. From the savory semolina ...

A New Zealander chef's video of making South Indian food has gone viral. The chef uses simple ingredients and cooks the dosa ...

Get the Fruit Chaat recipe. Add a fresh flavor to your traditional Diwali appetizers with this cranberry chutney which combines a sweet-tart taste with Indian spices, making it a perfect dip for ...

Gobi Parantha is a crispy Indian flatbread stuffed with spiced cauliflower filling, cooked with ghee/butter, and served with ...

Panch phoron is an east Indian Bengali spice mix used to season many dishes. It is aromatic and colourful. The spices are used in equal proportions, although you can vary it according to taste.

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 ...