Ever wonder what to do with the remaining bits of fried onion strips from your green bean casserole or those cranberries?

Chutneys and relishes are also reliable ways to utilize green mangoes. They come together in a snap, and make for fun, ...

Turkey, large leaves from iceberg lettuce, mayo, mango chutney — or swap chutney for a preferred dried fruit on hand. Holuss suggests apricots. Add curry and cinnamon powder to taste.

Peanut chutney is a creamy, flavourful condiment made with roasted peanuts, spices, and a hint of tanginess from tamarind or lemon. A staple in South Indian cuisine, it pairs beautifully with dosas, ...

Dry roast all the spice seeds in a frying pan or a kadhai, over low heat, stirring all the time. Take off heat, cool and ...

cranberry, coriander leaves, ginger, garlic cloves, green chilli, tomato, lemon juice ...

Haryana, known as the "Land of Rotis," boasts a rich culinary tradition deeply rooted in its agricultural abundance. The ...

Add green chutney and mix till each peanut is coated with the masala. Add ¼ cup water and mix well. Heat sufficient oil in a kadai. Gently slide in the peanuts, one by one, into the hot oil and ...

Strawberry season is here and we are ready to enjoy its yumminess in many ways. Here are some unique ideas beyond the usual.