Chutney is made every day in Indian homes, street stalls, and restaurants, yet it has rarely been the main focus of a book. That changes with Chutney: A Compendium of Stories and Recipes by food writer Rushina Munshaw-Ghildiyal.
This 500-page book brings together recipes and stories from over 140 contributors, including home cooks, chefs, and food writers from across India. It shows how chutney changes from region to region and from one kitchen to another.
Instead of trying to define chutney in one way, the book celebrates its many forms. Some chutneys are fresh and quick to make, while others are cooked and last longer, like pickles. Chutney adapts easily to local ingredients, seasons, and personal taste—and that’s what makes it special.
Rushina chose chutney for her first book because it is simple, forgiving, and found in almost every Indian kitchen. Anyone can make it, and everyone has their own version and memory attached to it.
The book is not just about recipes. It also includes food stories, history, and personal memories, making it warm and easy to read. It even talks about how chutney travelled outside India and changed during British times.
This book is perfect not just for food lovers but also for beginners. A simple chutney with roti or rice can turn into a complete meal. Many chutneys don’t need cooking at all.
From easy chilli garlic chutney to unique fermented chutneys from the Northeast, the book shows how diverse yet simple chutney truly is.
In the end, chutney is exactly what it has always been—simple, flexible, and close to everyday Indian food.