Food Writer Documents India's Diverse Chutney Recipes
The Better India · lifestyle
Food chronicler Rushina Munshaw-Ghildiyal spent over two years documenting India's diverse chutneys, uncovering more than 230 recipes. Her research revealed that chutneys vary not just by state, but by climate, geography, and micro-regions, incorporating ingredients like red ants, perilla seeds, and fermented soybeans. This extensive project highlighted the ingenuity of Indian cooking, often utilizing available ingredients and leftovers long before 'zero-waste' became a trend. The research underscores that Indian cuisine is fluid, adapting to local availability and family traditions.