Some of the best chutneys we serve are so spontaneous. They dont follow a recipe; they are an inspiration valuing the ingredients we harvest from the field.
Our chutneys are fruits, greens, oil seeds, lemon, and salt. In Ramphal season, I grab a hand full of edible leaves, including the peppery piper longum leaf, some sweet Ramphal pulp, roasted peanuts, lemon, green chili, and salt, and blend it in a mixie.
These chutneys taste different every time; they are fresh, tangy, sweet, and a little spicy, ideal for eating with a salad and dosa!
We should understand the textures and flavors of our products and allow ourselves to experiment and be creative in our relationship with these local foods.
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