BOOKS OF THE WEEK

 CHUTNEY - A Compendium of 

Stories and Recipes

 by 

Rushina Munshaw-Ghildiyal 

ABOUT THE BOOK

"CHUTNEY: A compendium of stories and recipes" is a beautifully illustrated, 8”x10”, 500+ page, hardbound book from A Perfect Bite Consulting. It is conceived, curated and edited by Rushina Munshaw-Ghildiyal, an award-winning author and food chronicler. This comprehensive guide to chutneys contains: 40+ essays and stories about the meaning and significance of chutneys in regional, cultural, traditional and modern context; 230+ chutney recipes from across regions and communities in India, including some heirloom recipes appearing for the first time in print; and inputs from 120+ regional food experts from across the country. CHUTNEY is published by A Perfect Bite Consulting LLP.

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The “Chutney” Book Project

Brewing Knowledge Friday

Discussing the cultural significance of Chutney and its documentation with Rushina Munshaw-Ghildiyal

Key Takeaways

• “Chutney” is a 525-page compendium that documents the cultural, historical, and medicinal significance of Chutney, elevating it from a side dish to a central topic.

• The book preserves oral history, capturing family recipes (e.g., “Nani’s Till Tomato Wally Chutney”) to prevent their loss as younger generations move away from home kitchens.

• Chutney is a flexible, sustainable food made from seasonal ingredients, embodying traditional wisdom like Ayurveda’s concept of tasir (ingredient qualities) to balance a meal.

• The book counters the misconception that Chutney is just the two basic restaurant types (green/brown), revealing its true diversity and role as a flavour anchor.

Topics

The “Chutney” Book Project

• Origin: The book grew out of the “Indian Food Observance Days” initiative (since 2018), which has celebrated 10 key culinary themes.

  • Chutney Day (in September) was the only non-seasonal observance, reflecting Chutney’s year-round relevance.

• Catalyst: A highly resonant 2021 Chutney Day online marathon revealed a vast, undocumented knowledge repository.

• Rationale: A physical book was chosen over a digital format to provide an immersive, permanent record.

• Scope: A 2-year project resulting in a 525-page, self-published book.

Documenting Oral History & Family Recipes

• Urgency: Documenting traditional recipes is critical to prevent knowledge loss across generations, especially as convenience-driven foods replace complex, time-intensive dishes.

• Core Goal: To give permanent, named recognition to the women (e.g., Nani, Chachi) who create these recipes, ensuring their legacy.

• Example: “Nani’s Till Tomato Wally Chutney”

  • A recipe from the author’s grandmother-in-law, a cross between a chutney and a sabzi (vegetable dish).

  • Its documentation preserved a powerful family memory, culminating in the Chutney being served at a family wedding, creating a shared moment of nostalgia.

Chutney’s Role in Traditional Wisdom

• Ayurvedic Roots: Chutney is rooted in the Ayurvedic concept of lehyam (to lick), a small, potent condiment designed to complete a meal’s Shadrass (six tastes).

• Balancing Tasir: Chutneys are used to balance the tasir (qualities) of a meal.

  • Example: Warming til (sesame) or bhaang (hemp) chutneys are eaten in winter to counteract the “cold” quality of foods like udad dal.

• Medicinal Properties: Many chutneys incorporate ingredients with specific health benefits.

  • Example: Pirandai (a cactus) is used in South Indian chutneys as a “bone strengthener.”

Chutney as a Sustainable & Flexible Food

• Core Misconception: The belief that Chutney is only the two basic types (green/brown) found in restaurants.

  • Reality: Home kitchens feature a vast, dynamic array of chutneys that elevate simple meals.

• Sustainability: Chutney is a zero-waste food that makes flavour from minimal resources.

  • Example: Jamau (Meghalaya)

    • Leftover rice is mixed with the flavorful juices clinging to a grinding stone (silbatta) to create small, savoury cakes.

  • Example: Raggede Boda Saru (Karnataka)

    • Water used to wash a grinding stone after making Chutney is tempered and served as a light rasam or sambar substitute.

  • Example: Mand Joli (Uttarakhand)

    • The starchy cooking water from rice is repurposed as a separate dish.

FATHOM AI-generated notes, read with care.

Three authors, three worlds!

This Sunday, The English Book Depot, Dehradun hosted a delightful literary gathering that brought readers and authors together in a warm and welcoming atmosphere.

The event featured Janhavi Prasada, known for Nainital: Through Memory, Stories and History; Rushina Munshaw Ghildiyal, author of Chutney: A Compendium of Stories and Recipes; and our Sir Sandeep Dutt, author of My Good School.

Rather than a formal discussion, the event had a more personal and welcoming tone. Readers got the opportunity to interact with the authors, see their books up close, and appreciate the diverse themes their works explore.

My Good School highlights the importance of values and holistic learning in education. Chutney beautifully combines food heritage with culture and memory. Meanwhile, Janhavi Prasada’s book on Nainital captures the charm, history, and emotional landscape of the beloved hill town — making her meet-and-greet especially meaningful for those connected to the region.

The gathering was simple yet special — a space where literature brought people together, sparked curiosity about different kinds of storytelling, and reminded everyone of the joy of meeting the minds behind the books.

Sometimes, just being in the presence of authors and their work is enough to inspire readers — and this Sunday did exactly that. 

- Sneha at The English Book Depot