Hi Everyone,
One main ingredient. Two versions of a chutney. One cooked. One raw. Both will make you swipe your fingers across the plate for a last lick.
Eating seasonally is a gift of nature. Trees and plants readily give of their fruits and themselves to nourish us. At their peak of freshness and perfection, there is very little cooking to be done; and even when cooked, it is done just enough to concentrate the flavour and yield variations of its taste and texture.
Tomato season has started – orbs of the red, plump fruit are piled high on stands; pieces of cardboard with their price per pound crookedly stuck between or at the side of them. One sets out to buy only a couple of pounds, because, you know, there are still a few left back from last week’s purchase that are yet to be used. However, when the vendor weighs the bag of carefully curated tomatoes and tells you the price for the 5-pound heavy bag, you readily hand over the money in exchange as if that is exactly the quantity you wanted to buy.
