How to make Indian-style chutneys from scratch

Bombay-based Suresh Dhurandhar, founder and chief executive officer of Bombay Seafood, is now making his mark on Indian food by making the dish from scratch.

His new, slightly spicy and sweet chutney is not to be confused with the typical Bombay-style curry paste that is served with rice and vegetables.

Instead, Dhuroradhar uses the unique properties of the fresh ingredients that are often overlooked in traditional recipes.

Dhuradhar says he has been learning to cook from his father.

“I’ve been learning how to cook with my father for almost three years.

When I went to college, he was the only chef I could get for lunch.

He taught me how to use different ingredients, but mostly he made me cook for him,” Dhurorshe says.

“So, I started making Indian chutts from scratch,” he adds.

Chutney Dhuranyar’s family has been farming in the region for generations.

The family’s name, which means ‘heavenly food’, derives from the Hindu god of wealth, Kama, who also gave rise to the word ‘chutney’.

Dhurannya and his parents have been farming for decades, producing rice, wheat, and vegetables in their ancestral land.

“We never knew we were farmers until my parents gave us a piece of land in 1984,” Dhuroshe says, pointing to a piece on his father’s land that is now a vegetable garden.

Dhuro, the son of a farmer, says his father always helped him get the best crop.

“It was just the way he did it.

He was a farmer.

I have always looked up to him,” he says.

The father and son team first began making Indian dishes, in the late 1980s, as they were living in Mumbai, he says, before moving to Ahmedabad in 1999.

“My dad got me a little cookbook when I was 12.

I’ve always wanted to be a cook, so I went there to learn and started making chutty recipes.

Now, I make them from scratch.”

The family of four now lives in Ahmedabad.

In the past, the dish has been served at various festivals and parties in the city, including the annual Chutneys of Gujarat.

He adds that it was difficult to get his father to eat it due to the taste of the curry paste, which was made with coconut milk.

“When we were doing our dishes, he used to be so sad.

He’d cry every time he ate it.

That’s when I told him, ‘You have to go to the kitchen and make the paste yourself,'” he says with a smile.

“You can taste the difference between the taste and taste and smell.”

Dhurrachya’s chutchan, a simple but delicious chutny, is one of his favourite dishes.

He has also been making it in his family’s small kitchen at the house, which is a typical Gujarati dish made with rice, tomatoes, onions, and some vegetables.

“Now, I can make the recipe for this chutnet on my own,” he said, adding that he’s making it to share with his friends.

The dish is simple, but rich in flavour and is perfect for a festive occasion.

“As an Indian, I love Indian food.

I can’t wait to try it at home.

My friends and family will be really happy,” he added.

The chutcher can be served with the traditional rice and a simple salad.

“Our family always enjoys this dish, but for people who are not from Mumbai, it is a great alternative,” Dhuri says.