For the last post on chutneys and pickles, I’m stepping away from Peri’s Spice Ladle, and shining the spotlight on some of the amazing condiment creations, served up by my fellow bloggers on their websites.
Get ready to be dazzled by colorful, tangy, spicy and sweet chutney and pickle condiments; each one is a mouthwatering bite worth tasting. Click the titles or images below for each recipe – consider it your gateway to some more delicious Indian food.
Shubha from Meri Rasoi (my kitchen) has been tempting me with amazing servings in the past few months – many of them are favorites from western India.
Her chutney is an ode to the countless street food Batata Vada I’ve eaten; these potato dumplings (here’s my reinvented look at them) are always served in bread, with a smear of dry garlic chutney.
Rita from Parsi Cuisine has an entire book dedicated to amazing Chutney and Pickle creations. And here’s her latest recipe for a delightful Creamy Coconut Chutney; can’t wait to try it as a topping over fish.
Mina from Give Me Some Spice sure keeps her word, and intrigues with beautifully stuffed fresh chilies, pickled overnight. Get ready to spice up your meal; this is one of my favorite ways.
Linsy from Real Home Cooked Food sure knows how to handle this versatile condiment. Check out her trio of chutneys, one that piqued my interest the most is tangy spiced ginger chutney – healthy with an unbelievable flavor mix.
Anshu from The Secret Ingredient takes a global look at the concept of chutney with her salsa of parsley and garlic…I can imagine how well this sauce would work with savory Samosa triangles or in any Indian Chaat.
Jeena from Jeena’s Kitchen Recipes creates simply mouthwatering chutney from household ingredients and a hot oil tempering. Just about perfect for any savory snack, try it as a dip with rice cakes-Idli or drizzled over flavorful Pulao.
Piyali from My Tryst with Food and Travel shows just how versatile chutneys can be, with her serving made with pumpkin peel – a true look at ‘root to shoot’ usage. And while you’re there, check out her beetroot crepe Dosa; it’s on my must try list.
Gauri from Cookin in Pyjamas creates mouthwatering magic with her simple, sweet spicy carrot chutney. Try it with Indian flatbread like stuffed Paratha…or smear a dollop of it over sandwiches and wraps.
Ritu from Scrumptious Indian Recipes gives a step by step guide to one of my favorite chutneys – using roasted peanuts and coconut, this chutney is a must with south Indian style rice-n-lentil Dosa crepes…but it works well with any crisp savory snack.