The Steaming Pot - Easy vegetarian recipes from India

Epic’s Tyohaar ki Thali was playing on my TV as I went about Sunday chores, only half an eye on the proceedings on screen…when this radish walnut chutney recipe made me stop in my tracks.

What an intriguing flavor profile, and what simplicity!

I had a fresh bunch of moolis in my fridge and a pot of homemade dahi. I decided to try out this recipe immediately.

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A tangy garlicky dip to go with parathas and fried savories. Raw mango garlic chutney (kachcha aam lahsun chutney) is a must-try when raw mangoes are in season.

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This recipe of kairi khatti-meethi chutney (sweet and sour raw mango chutney) is so elementary, even Watson wouldn’t need a Holmes to explain it to him. Or so I thought till a friend asked me what I had put in the amazing accompaniment I served with the meal.

Ginger? Lime? Some Far Eastern condiment you brought back from the travels?

It turns out that what we believe is too obvious for words may not be so.

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Start-of-season green grapes tend to be tart and work best when combined with other ingredients – a few grapes in fruit rabri, for example, or in fresh juice. A recent addition to my list of go-to recipes for sour grapes is this green grape chutney, flavored with Bengali panch phoron spice and fennel powder.

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Don’t throw away bottle gourd peel – use it in lauki chutney. Pair with hot rice and ghee for a wholesome, comforting meal.

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This garlic chili chutney uses just a few ingredients to make a flavorful lunch and snack accompaniment. It’s easy to make and very versatile in its pairings.

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Fresh raw mango mint chutney that’s especially good during summer. Mint helps to tackle tummy troubles that the heat brings in its wake (it’s even part of this popular OTC Ayurvedic antacid), and raw mango is a famed antidote for heatstroke.

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