Chutneys For Every Season

GROWING UP IN JHARKHAND, I've always been enchanted by the state's culinary landscape. Here, the local cuisine never fails to surprise with its depth and variety.

- SADAF HUSSAIN

What I find most intriguing about this eastern state's food culture is the omnipresence of chutneys. Unlike in other parts of the country where chutneys are side dishes, they often take centre stage here.

One of my earliest and fondest memories is of my mother making aam koocha, a green mango chutney-a concoction that brings together the tartness of raw mangoes with the earthy flavours of turmeric, red chilli, asafoetida, and cumin. It remains a family favourite with my brother having taken on the onus of making jars of aam koocha every mango season, which we relish with steamed rice, simple chana dal tadka, and aloo bhujiya.

Chutneys in Jharkhand are a celebration of local and seasonal produce. They can be made from fruits, leaves, nuts, and sometimes meat and insects, mixed with various condiments like tomatoes, curd, and onions. The possibilities are endless, influenced by the region, season, and local preferences.