No Indian meal is complete without a little bit of pickle to add zing to the plate. From Kashmir to Kanyakumari, the country is host to a dizzying array of pickles and preserves. Come summer, many households still get together for their annual pickling ritual. The ritual repeats itself in winter as well. Depending on the season, a wide range of local fruits, vegetables, berries and roots have their pride of place in the country’s pickling traditions.
Similarly, there are a host of different chutneys that form an essential part of Indian cuisine. Made from coconut, greens, herbs, various types of nuts and lentils, these chutneys are eaten not just for lunch or dinner, but also as breakfast and ‘tiffin’ accompaniments.
About this workshop:
Our workshop is conducted by a published food writer and consultant. She will give you an expert introduction to some of the diverse regional pickles, preserves and chutneys of India. This will be followed by a demonstration of some of them. Participants can take away small samples if interested.
How it works:
Transfer to venue - 30 mins
Introductions and refreshments - 15 mins
Pickles, Preserves and Chutneys Workshop - 2hrs
The cost depends on the number of persons. Please write to firstname.lastname@example.org for details.
Transfers from/to hotel, workshop with all ingredients, bottled water, all taxes.
Professional videography/ photography of your session, meals.
There is a women’s self-help organisation at the session venue which sells their crafts and textiles. If you would like to buy sarees, fabrics and crafts from an ethical source, this is a good option.