IMAGE: Once the chutney is ready, spoon it back into the cracked shell and serve. Photograph: Mayur Sanap/Rediff.com A chutney is a great accompaniment to a simple plate of dal, chawal, sabji and ...

Ouu khatta is not just a condiment. It is a bowlful of nostalgic throwback to monsoon kitchens where grandmothers stirred pots of bubbling khatta with jaggery and mustard seeds Read Time: 3 min Let's ...

A pork tenderloin recipe uses sous vide cooking to keep the meat juicy, tender, and evenly cooked. The method focuses on ...

Apple-Onion Chutney from "Better From Scratch" by Ivy Manning. (Alice Gao/Weldon Owen ) One of the easiest things any home cook can make is applesauce. The basic recipe has just four ingredients, and ...

Artisanal Bread or RollGood mayonnaiseSharp cheddar cheeseRoasted pork slicesArugulaApple chutney, recipe belowSplit roll or slice bread. Spread thin layer of mayo on bottom portion.Layer bread with ...

Chef Paul Wahlberg of Hingham, MA restaurant Alma Nove offers another bold side dish with this cranberry-apple chutney. The Granny Smith apple builds on the already tart and sweet profile of the ...

Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as with ...

2 large unpeeled Gala apples, halved, cored, chopped in 1/2-inch dice 1/2 to 2/3 cup light brown sugar 2 teaspoons each country- style Dijon mustard, minced fresh ginger 3/4 teaspoon ground coriander ...

A champion of transforming food waste, the cookbook author shares ingenious ways to use leftover fruit and veg to create flavourful condiments (Pictured above) Here’s the perfect pickle when you’ve ...

Each type of apple has its own special qualities. Golden Delicious, when cut, stay white longer than other varieties. They also hold their shape when cooked. I use them here in a fresh apple chutney ...

Chutney is no longer the preserve of grannies and with autumn on the way, it’s coming into its own (Picture: Oli Jones) Pickling and preserving used to be the domain of food fetishists or grannies.