The humble Indian meal is incomplete without a myriad of delicious accompaniments. Be it some flavourful raitas or the humble pickle, these pair well with rice, roti and even one-pot meals like ...

One of its most loved condiments is South Indian red garlic chutney - a spicy, tangy chutney with a strong garlic kick that ...

​ Take a look at the simplest recipe that one can easily make at home. Scroll down to read the recipe. ​ ...

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the ...

Make this puree 1 to 2 hours before serving for best results. Its silky texture will coat a spoon, but is thin enough to drizzle on a salad or roasted vegetables. Try it on roasted fish like black cod ...

Indian food is completely incomplete without chutney because without chutney there is no taste in food. Some people like chutney so much that they eat onion-tomato chutney with roti. This is the ...

India is the land of chutneys. Nearly every region in the country has at least one type of chutney or similar condiments that spotlights local flavours. One of the most extraordinary kinds of chutney ...

Peanut chutney, also referred to as palli chutney in many South Indian kitchens, is just one of those favourite side dishes ...

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 absorb ...