A big brown bag of bishop’s hat chillies came my way the other day. They grow profusely in parts of the Eastern Cape and occasionally, at this time of year, you spot surprisingly large bushes of them ...

Winter is incomplete without porotas and fried food, and these delectables can be best enjoyed with a dollop of spicy and tangy ‘chutney’! This weekend, ditch your store-bought pickles and whip up a ...

Pilipili ya kukaan’gwa or red chilli chutney is a staple in every Swahili home. The Pilipili ya kukaan’gwa is an accompaniment for almost all meals. But it is most famous with rice dishes such as ...

Here's everything you need to know about Odisha's 'Kai Chutney' or red ant chutney, which recently received the GI tag. Insects have been consumed as a food source for centuries in communities ...

Red Ant Chutney, also known as "Kai Chutney", is made from a unique combination of red ants and their eggs. These ants are known for their medicinal properties and are collected from anthills found in ...

Move over chilli oil, there's a new condiment king in town! We're talking about the fiery, flavourful, and oh-so-versatile chilli garlic chutney, a staple in Indian cuisine. This vibrant condiment ...

Gujarati cuisine is not just filled with colours but flavours too. It is said that this cuisine satisfies all tastes and ...

Red Ant Chutney, also called Kai Chutney, is a traditional dish from Odisha that has caught the attention of food lovers and health experts alike. Made from red weaver ants and their eggs, this ...

Chaat chutneys are essential to Indian street food. Tangy, sweet, spicy, and bold, they elevate snacks like samosas, bhel ...

With the chutney originating from the forests of Odisha’s Mayurbhanj district receiving the Geographical Indication tag, we take a deeper look at its spicy saga The spicy and tangy chutney is made of ...