Read through my lens

Every chutney on this blog goes through one small grinder in my kitchen. Readers ask about it, so here it is — the honest, everyday review. What I grind in it? Dry spices and podis. Semi-dry chutney pastes. And fresh leaves — coriander and mint by the handful. The little coffee grinders are too small for leaves; with chutneys, you need a bigger bowl, and this one fits everything. Why this one works? It is an 800W electric grinder with a detachable stainless steel bowl. The bo

You made a beautiful batch of chutney — now how long does it actually keep? Every chutney has a different fridge life, and guessing wrong wastes good food. This is my storage master rule (Rule 8 from my Chutney Rules Book), the one I use for every batch. #### How long each chutney keeps - **Cooked chutneys** (tomato, onion, dal-based): 5–7 days in the fridge. - **Fresh herb chutneys** (mint, coriander, sandwich): 3–5 days in the fridge. - **Coconut chutney:** 2–3 days in the

A Bombay sandwich stands or falls on its chutney — and a runny chutney makes soggy bread. This one is ground thick with roasted peanuts and barely any water, so it spreads, grips the bread, and stays put in every layer. *Recipe illustrated — the photo is a serving illustration; this is the full tested recipe from my Chutney Rules Book.* #### Ingredients - 1 cup coriander leaves - ½ cup mint leaves - 2–3 green chilies - ½ inch ginger - Juice of 1 lemon - 2 tbsp roasted peanuts