Rishika Baranwal
A sweet-tangy chutney made with dried apricots, tamarind, and spices, perfect with Kashmiri bread or rice.
Roasted hemp seeds blended with green chilies and cumin create a nutty and spicy chutney, enjoyed with local dishes.
A fermented soybean chutney with a strong, pungent flavor, commonly paired with rice and meat dishes.
Tangy starfruit cooked with mustard seeds and jaggery, adding a sweet and sour burst to Assamese meals.
A fiery chutney made from green chilies, garlic, and peanuts, served with bhakri and pithla for a spicy kick.
Tangy wild cucumber chutney, spiced with yogurt, ideal with bajra roti and Rajasthani dishes.