Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as with ...

Whenever I visit my fridge these days, I'm faced with a bowl of freshly made coconutchutney. Off white in colour, thick but consistent, grainy in its own right and blessed with crisp curry leaves, ...

Combine all the ingredients in a large stainless steel saucepan, and bring to a boil. Reduce to a simmer, and cook 2 hours stirring frequently to prevent burning. Chutney will thicken and become very ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

The oil in the marinade makes it possible to cook these chops in a skillet with no extra fat. If you don’t have any Pear Chutney in the house, serve these with some applesauce spiked with a pinch of ...

For the last 104 Thanksgivings, I've broadcast my late mother-in-law – Mama Stamberg's — recipe for cranberry relish. This year is no exception, but there is a twist. While I love Mama Stamberg's ...

Step into any Indian restaurant and ask for a plate of samosas, and you'll often find them served with a small bowl of bright green chutney that leaves a fiery tingle on the tip of your tongue. The ...

Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most things.

In Salman Rushdie’s literary masterpiece Midnight’s Children, the main protagonist, Saleem Sinai, is the manager of a pickle factory. A motif runs through the award-winning novel, as chutneys and ...