They are known as ‘Pachadi’ in Telugu, ‘Chutney’ in Hind and ‘dip’ or ‘sauce’ in the Queen’s English. By any name, few Indians can resist a freshly ground condiment. Spicy, sour, tangy and sweet, the different flavours burst in your mouth—and perk up your everyday meal.
Episode 3 of Bite On This is about ‘chutney’, an almost mandatory accompaniment to most South Indian meals. You’ll hear from Shyamala, a Bengalurean speak about her love of chutney.
Aparna Parinam, author of the recipe book, Chutneys: Adding Spice to Your Life shares the recipes of one of her most favourite chutneys. They both told me that chutneys can last long—several days or even weeks.
And we find out how.
Akarsh Amnur is an architect and urban management professional working to change this through his invention—3C—Chilled Chutney Cart. Solutions like these save labour and time for a nation that loves its chutneys, that was even invaded for its spices!
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(Edited by Vinayak Hegde)