Make the chutney: In a medium skillet over medium-high heat, combine all ingredients. Sauté, stirring often, until tomatoes and onions are soft and mixture is jammy, 15-20 minutes. Turn off heat and ...

Savory, sweet, tart, and spicy, this Pumpkin Chutney is a perfect addition to your Thanksgiving and holiday table. It also makes a great gift for family and friends. This chutney is delicious served ...

When Ashley Dokter thinks about his chutneys, his face lights up. "Homemade is simply the best," says the 34-year-old, who works as a sous chef at the Grootbos private nature reserve on the southern ...

From New York Times Cooking: This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in ...

Put the rice on to boil in lightly salted water and drain when cooked. Mix the lemon juice, cumin seeds, cinnamon, chilli powder with the rapeseed oil and garlic. Add seasoning and toss the chicken in ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Semma, Adda Indian Canteen, Dhamaka and Rowdy Rooster, all in New York City, plus, opening later this year, Kebabwala and Masalawala. What He’s Known For: Real-deal regional-Indian dishes prepared ...

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 ...