Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Tim Graham of Chicago's Travelle calls the slow-cooked Bengali condiment "ketchup with a lot more going on." Toasted cumin, coriander, mustard, turmeric and chili powder "come together into one flavor that's both fruity and funky," he says.
