emointhekitchen Indian chutney has roots dating back over 3,000 years, and it doesn’t come from cooking, but from ancient Ayurvedic medicine. The name comes from the Hindi word for “to lick,” and early versions were herbal pastes meant to balance digestion and bodily energy, rather than add flavour. Our Pudina Chutney, also known as Mint Chutney, continues this tradition in a fresh, everyday way—it’s tangy and spicy, made with simple pantry ingredients. To get that brilliant, restaurant-style emerald green colour (instead of a muddy brown), blanch the mint and cilantro leaves in boiling water for just 15-20 seconds, then immediately plunge them into ice water before blending. It locks in…

emointhekitchen Chutney is a traditional Indian condiment made from fruits, vegetables, onions, garlic, raisins, mustard, and vinegar. It can range from spicy and tangy to sweet and mild, making it a versatile addition to both meat and vegetarian dishes. In India, chutney is often prepared fresh using seasonal ingredients, while in Western countries it is commonly sold in jars. Served in small portions, it adds colour and extra flavour to meals such as rice, vegetables, and meat dishes. Tomato chutney, a staple of Indian cuisine, is made from diced, mashed, or puréed tomatoes, combined with ginger, chillies, sugar, salt, spices, and often dried fruits like raisins and dates. South Indian…