A Workshop on Pickles, Preserves, and Chutneys

Participate in a hands-on session to learn about India's diverse range of pickles preserves and chutneys, led by a knowledgeable foodie. Participants will get an expert introduction to some of the diverse regional pickles, preserves and, chutneys of India. This will be followed by a demonstration to make some of them. Light snacks will be served to use as accompaniments to taste the pickles and chutneys. 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.