Ketchup and Chatni

Before we try to understand them however, as always, here is a little background story to set the scene.
Whilst I was growing up in Hyderabad in the early 60s, whenever the May school holidays came around we went to Nagpur in Maharashtra every year.
This annual trip became a ritual because it was where my grandfather, my mother’s maternal uncle, lived and it was where I spent my summer holidays every single year from 1961 to 1979.

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Most people think that chutneys or chatnis or pickles or achars are just fillers, or condiments, that have no serious role to play in an Indian meal.

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Combine fenugreek, cumin, fennel, and aniseeds in a bowl and set aside. Heat olive oil in a deep sauce pan over medium heat and add the mustard seeds. Cook until they begin to pop (you may cover the pot if you want).

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