What Is Pachadi, and Where Did It Originate? Pachadi is a traditional South Indian condiment that is usually served fresh. Roughly translated, it means a plant that has been crushed and pounded. This ...

1. Soak the rice and dal for at least 30 minutes. After soaking, cook them together until they are soft. 2. Heat the ghee in a sauce pan and add the cumin seeds, black peppercorns and cashew nuts ...

There is no shortage of chutney varieties across India. Indian cuisine is a world of its own, offering a vibrant mix of dishes ranging from roti to lentils, and everything in between. One element that ...

Kunal Kapur's raw mango and tomato chutney recipe is easy to make and can be paired with a wide variety of dishes in summer.

Complex layers of flavor come together in this easy recipe. In this smoky eggplant dip inspired by baba ghanouj, Chef Jean-Georges Vongerichten grates raw ginger on top to add a fresh, surprising heat ...

Says Bethica Das, "There is no better way to end a Bong-style meal than with a yummy Sweet Tomato Chutney. It is traditionally served with fried papad and is very popular on menus for wedding feasts, ...

If you are from Andhra or have a Telugu friend, you will know why Andhra-style chutneys are popular. With perfect tanginess and spiciness, the homemade chutneys are great with rotis, dosas, idlis, ...

Note: This recipe easily can be halved, but you may need to reduce the cooking time slightly. 2 pounds plum tomatoes, seeded and chopped 2 medium mangos, peeled, pit removed, chopped 2 serrano peppers ...

Makes about 1.5 cups. Get a heavy-bottomed saucepan warm over medium to medium-low heat and add the oil. Swirl it around the pan. When the oil moves around the pan as easily as water, add the garlic, ...