Huskies, Sundays and a Bombay duck chutney recipe

It may sound as if chutneys and huskies have little to do with one another. Improbably, they came together in my mind one cool January morning while I paused near a Pride of India, a grand flowering tree that makes up one of many species in Bengaluru’s Cubbon Park. I got home that husky-watching morning eager to sample the dried-fish chutney, made this time from Bombay duck, the improbably named gelatinous species of lizardfish so beloved of my family. Dried Bombay duck chutney Serves 2 Ingredients 5 dried Bombay ducks, wash and soak in water for 10 minutes 2 onions, chopped 2 tomatoes, chopped 1 tsp red-chilli powder Quarter tsp turmeric powder 2 tsp oil Half tsp mustard seeds 2 green chillies, slit Salt to taste Method Heat the oil and pop the mustard seeds. Coriander and ginger chutney Serves 4 Ingredients 1 bunch coriander with stalks, washed Half-inch piece ginger 3 tbsp roasted chana dal 1 medium onion, sliced Juice of 1 lime Salt to taste Water Method Grind all ingredients, adding water so that it gains the consistency you desire.