Say "chutney" and most people picture a thick, sweet-and-savoury jam — the kind you'd spoon onto a cheese board. But across India, a chutney is something else entirely: a freshly made sauce or condiment, ground or blended to order, built to bring balance to a plate. Shilpa Kotamarthi is here to introduce you to that other tradition.

In this hands-on class, you'll make four distinct fresh chutneys from scratch, then put them to work the way they're actually eaten in India — as the backbone of some of the country's most beloved street snacks and South Indian staples.
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Tamatar Chutney (Tomato Chutney) 
Sweet, tangy, and savoury, this tomato-based chutney gets its depth from spices and tempering. Delicious alongside idlis, and versatile enough to become an everyday condiment.

Palli Pachadi (Peanut Chutney)
Nutty, creamy and deeply flavourful, this South Indian favourite is made with roasted peanuts and spices. We'll pair it with soft, fluffy idlis for a simple combination that lets the chutney shine.

Saunth Chutney (Tamarind & Date Chutney)
A sweet, tangy and slightly spiced chutney made with tamarind and dates. This is the classic chaat companion, bringing that irresistible sweet-sour balance to bhel puri and sev puri.

Hara Chutney (Mint & Coriander Chutney)
Fresh, bright and herbaceous, this vibrant green chutney combines mint and coriander with a gentle kick of spice. It's the fresh, zippy counterpoint to the richer flavours of Indian snacks.
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We'll serve the peanut and tomato chutneys with their classic companions, South Indian Idli, soft, fluffy steamed rice and lentil cakes. The tamarind and mint chutneys are key ingredients for  chaats like Bhel Puri, a beloved Mumbai street food made with puffed rice, and Sev Puri, with crisp papdis (puffed crackers), both layered with potatoes, chutneys, spices and a generous topping of sev (crispy chickpea flour noodles — sweet, spicy, tangy, crunchy and endlessly customizable. We'll wrap up with a cup of tea and a little a sweet surprise.
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