Preserves

A ubiquitous element of an Indian meal, chutneys, or chatnis, originally evolved during the British Raj in the days before refrigeration, as a means of preserving fresh foods that were slightly past their best. Cooked with vinegar and sugar, the fruit and vegetable mixtures are then flavoured with a huge range of spices to create myriad different variations. Pickles were created for similar reasons, although in this instance only seasonal produce in peak condition is used. In the summer, seasonal fruits and vegetables are also dried in the sun and made into leathers for use during the colder months.