Heat oil in a pan, add cumin, after the seeds crackle then add cardamom and cinnamon. Add all the chopped fruits and 3 ...

Homemade chutneys can be preserved by using vinegar or lemon juice, sterilizing containers, adding salt and sugar, cooking well, incorporating mustard or fenugreek seeds, layering with oil, and ...

There seems to be more waste from the core, rinds and top than there's actually fruit. This time I tried putting those rinds to use. I used a one-gallon (3.8 litre) jar, a large elastic band ...