PICKLES, CHUTNEYS ‘n’ MORE
Pickles, chutneys, sauces and dips form an important part of our menu and are used to enhance the flavours of other foods. Origins of pickles date so far back into ancient times that there is no record of the exact date or place. Indian food has a vast repertoire of recipes and the inspiring part is that vegetables and fruits fascinate us. So much is the attachment that we use the nature’s produce and their versatility to make an amazing variety of pickles and chutneys.
The collection of pickles, chutneys, sauces and dips within this book form just the tip of the iceberg. There are so many more of them. However you can start with Goan Chilli Pickle, Aam ka Achaar – they are very popular and everybody enjoys them. Move on to Khajur ki Chutney and Fresh Tomato and Onion Chutney – they are great with crispy starters. Cheese and Herb Dip and Peanut Yogurt Dip are brilliant with fresh vegetable crudités.