Bitter Gourd Pickle

All Indian food goes better with an astringent chutney or pickle on the side. This is a quick and easy recipe for a pickle that can be as hot or as mild as you like. We used one teaspoon of the chilli powder but the recipe from chef Jerry Matthew at Spice Village called for …

Tamarind & Ginger Coconut Chutney

Anna Zacharria’s Tamarind, Ginger Coconut Chutney

Tamarind, ginger, and coconut grow throughout Kerala and so it is not surprising that someone thought to put them together in a chutney. When you taste it, you’ll believe that cooking axiom: what grows together, goes together.