Chutney

I must admit to having cheated!. I wanted to make this curney at the last minute, and did not have pumpkin seeds. What I did have were sunflower seeds. So I did a quick substitution and was very happy with the chutney. Pumpkin is an important ingredient in the Meghalaya household, and has been cultivated for centuries. First, pumpkin is always part of the house vegetable patch, with vines crawling everywhere and fat pumpkins waiting to be picked. It is an immediate source of food and...

The Heart of Rajasthani cuisine is the Mathania chilli. It is also called "Laal Badshah" or "Red emperor" and is used exclusively in the cuisine. The chilliis characterised by its balance of heat and sweet-smokiness. The colour is also beautiful, a deep maroon that maintains its hue even after cooking. This is a lovely and pungent chutney. The chillies add the smokiness, and the garlic adds a deep pungency that makes this chutney pop. The colour is beautiful. This chutney is versatile. I used...