Pickles and Chutneys - The Locavore

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Pickles and Chutneys

Bamboo Pickle

Gond women of Panna , Dhaatri

A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.

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Pickles and Chutneys

Akkarghoda Pickle

Rushina Munshaw Ghildiyal

This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.

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Pickles and Chutneys

Aamra Chutney

Sienna Cafe

In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in chutney, pickles, and jams.

Pickles and Chutneys

Fish Pickle

K.M. Mathew

This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.

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Pickles and Chutneys

Gongura Leaf Chutney

Esther David

This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population.

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Pickles and Chutneys

Karuvadu Thokku

Malar Arivazhagan

With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.

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Pickles and Chutneys

Mohoricha Loncha

Saee Koranne-Khandekar

This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra.

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