Collection: Chutneys

Spicy, sweet and sour.

We grind tandoor-roasted Madras onions by hand. Then, we temper them with black onion (kalonji) seeds for a chutney that's far too delicious to leave on the side.

Makes every dish moreish.

Most recipes would benefit from chutney. Particularly this one. A nutty crowd-pleaser made with sesame, peanuts, curry leaves and just a hint of ginger.