Loading Events

« All Events |

  • This event has passed.

July 15, 2013 @ 6:30 pm - 9:00 pm

WORKSHOP: Tangy, Spicy, Sweet – How to Make Chutney by Shayma Saadat View this event on facebook

peach compote4

CANCELLED – I’m very sorry to report that the Chutney-making workshop by Shayma Saadat scheduled for Mon. July 15 has been cancelled. My apologies for any inconvenience, and I hope that we might be able to run this workshop again sometime in the near future. Thanks, and please feel free to contact me if you have any questions or concerns —Len

Chutneys are a diverse range of intensely flavoured, often spicy savoury jams prepared from fruits or vegetables that complement dishes cooked across Central and South Asia.

Join award-winning food writer and photographer Shayma Saadat, as she cooks along the Silk Route, incorporating ingredients from the Afghan, Pakistani and Persian kitchen to create tangy, spicy and sweet condiments for your summer barbeques. Enjoy these spooned over your favourite cut of meat or grilled tofu this summer.

Participants will prepare two types of chutneys: Cinnamon Peach & Caramelized Tomato

Working in groups of three, participants will peel, chop and slice the ingredients, take turns at the stove while the mixture cooks down and decant the chutney into jars.

For a tasting, we will end the class by slathering some chutney over bread and cheese. You’re also welcome to bring your favourite crackers or cheese to make the party merrier!

You will choose one jar – peach or tomato – to take home. If you would like to take home a portion of both, bring an extra jar from home, please.

NB: The chutneys will keep for one month in the fridge. We will not be learning canning and preservation techniques in this class.

$40 +HST

Shayma Saadat is an award-winning food writer and photographer of Pakistani, Afghan and Iranian heritage. Shayma also hosts supperclubs and workshops, both locally and internationally. You can read more about her on her website, The Spice Spoon, which has been recognised by The Independent newspaper in the UK as one of ‘Top 50 Food Websites in the World.’ You can find Shayma’s features in BBC’s Good Food Magazine and Edible Toronto. Follow her on Twitter, Instagram and Pinterest @SpiceSpoon