Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
Pickles and Chutneys
17 posts
Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
Karonda and Green Chilli Pickle
This sharp and vibrant pickle aptly captures the fleeting flavours of early monsoon.
Dried King Fish Sambal
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). "Burma Nagar" settlements in Tamil Nadu are home to the Tamil communities repatriated from colonial Burma, who brought with them Burmese culinary influences. This recipe for "sambal," similar to balachaung, showcases the cultural exchange between these communities.
Chemeen Pada
The 'pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
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