Roast flax seed idli podi with dal, chilli, and tamarind. This flaxseed chutney powder is a small dry jar for idli, dosa, and rice.
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Sing Daliya Chutney Recipe (Shing Daria / Dry Peanut Chutney)
This Gujarati sing daliya chutney is a dry peanut and roasted-gram powder. No onion, no garlic. Pinch it over khakhra, thepla, and leftover roti.
Persimmon Chutney (and 4 Ways to Use It)
Cook sweet-sour persimmon chutney with Fuyu fruit, then spoon it on thepla, crostini, a cheese board, or a sandwich.
Guava Chutney Recipe (Amrood / Jamfal Chutney)
Blend firm winter guava with cilantro, mint, and kala namak. This amrood chutney is a 10-minute dip for pakora and paratha.
Curry Leaf Podi Recipe (Karuveppilai / Karivepaku Powder)
Dry-roast curry leaf podi with dal and chilli. Sprinkle this karuveppilai powder on idli, dosa, and ghee rice.
Mango Chutney Recipe (Sweet & Spicy Indian)
Cook ripe mangoes with jaggery, ginger, and warm spices into a sweet-spicy Indian mango chutney. A small fridge jar for thepla, dal, and leftover rice.
Beetroot Chutney Recipe (South Indian Beet Chutney)
Make this beetroot chutney with coconut, green chili, and a mustard-urad tadka. It is ready in 15 minutes for dosa, idli, and rice.
Coconut Chutney Recipe (South Indian Nariyal Chutney)
Blend this coconut chutney with green chili, ginger, and a mustard-dal tadka. Ready in 10 minutes for dosa, idli, and uttapam.
Bhindi Do Pyaza (Restaurant-Style Okra, Onions Twice)
Restaurant-style bhindi do pyaza: okra cooked with onions twice, a spoonable masala, and a crunchy chili tadka.
Roasted Malai Broccoli Tikka
Roast broccoli in a creamy hung-curd malai marinade. This malai broccoli tikka works in the oven, air fryer, or tawa.