The Secret Life of Chutneys with Shilpa Kotamarthi

While North American grocery shelves often reduce chutney to a sweet, heavy fruit preserve, authentic Indian regional culinary traditions treat chutneys as freshly ground, vibrant balancing agents. In this hands-on evening workshop at The Depanneur, food entrepreneur and hospitality consultant Shilpa Kotamarthi demystifies the rich world of subcontinental condiments.

Kotamarthi, best known across Toronto as the founder of South Indian coffee brand Madras Kaapi and food tour project Mystery Eats, guides participants through crafting four distinct chutneys from scratch. Rather than existing as mere garnishes, each recipe is explored as an indispensable component that harmonizes texture, heat, and acidity across iconic regional dishes.

What You Will Make and Taste

Participants will learn the techniques behind four foundational condiments alongside their traditional street food companions:

• **Tamatar Chutney:** A savoury, tempered tomato chutney with balanced tang and spice, paired with fluffy steamed South Indian *idlis* (fermented rice and lentil cakes).
• **Palli Pachadi:** A creamy, nutty roasted peanut chutney deeply rooted in South Indian breakfast traditions.
• **Saunth Chutney:** The classic sweet-tart tamarind and date reduction essential for Mumbai chaat.
• **Hara Chutney:** A bright, punchy blend of fresh mint, coriander, and green chillies that adds zippy lift to fried snacks.

After preparing the condiments, the class assembles and enjoys classic street foods including *Bhel Puri* (puffed rice with potatoes and crisp sev) and *Sev Puri* (crisp papdis layered with spiced fillings), followed by hot chai and a sweet finish.

Venue & Practical Details

The workshop takes place inside The Depanneur's kitchen space at 192 Spadina Avenue, Suite 501. The location is easily accessible via the 510 Spadina or 501 Queen streetcars. All ingredients and equipment are provided, making it suitable for passionate home cooks of all skill levels.