I rarely pay attention to recipes when I make chutneys. I basically throw loads of fruit and sugar into a pot, add onions and spices, simmer for 3 hours and pray it tastes nice. It usually does. Here is my recipe for a citrusy chutney enhanced with Diaspora Co. single origin turmeric, kalonji seeds and curry leaves.
Read MoreMy years in Yorkshire taught me many valuable lessons; most especially, the importance of a good chutney. It’s a pretty easy thing to whip up, all you need is fruit, spices, and LOAD of sugar. But the key ingredient is creativity— you don’t want a boring chutney. This Bengali spiced recipe is perfect for Indian snacks, cheese & biscuits or even a serious sandwich. Check it out.
Read MoreI'm often asked about how to make this because I guess I talk about it a lot. If you've been to one of my workshops you've probably learned how to make this. It's perfectly delicious and contains a FRACTION of the sugar contained in store-bought jars.
Read MoreSite Credits: MadebyAim
