the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Fresh Mango Chutney (Corom Chatni)

1 med. slightly underripe mango
1 fresh jalapeno, sliced into thin rings
1 T finely chopped cilantro
1 T salt 1/8 t ground cayenne pepper

Cut the flesh of the mango away from the large seed inside. Cut the mango into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before serving.



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This page modified January 2007