No, I am not talking of nick names this time but I wonder between a nick name and an epithet which is better or more complimentary. I can give the best known chefs and culinary experts a run for their money if only I decide to launch my brand of ‘chutney’ which I can claim is getting more and more popular day by day. Whatever chutney I prepare, whether it is the tamarind chutney, mango or ginger chutney, my guests unhesitatingly ask for a second and third helping to mix it with steaming hot rice and a little ghee added to it unmindful of the calories or fat. They also relish this hot stuff as an accompaniment to curd rice.
What is the secret behind my brand of chutney which is patronized by my inner and outer circle of chutney lovers, you may ask. Well, it is probably something I learnt from my mother and m-in-law who believed in making authentic stuff, exactly the way Andhraites make it, with an over dose of red chillies and gingely oil which act as natural preservatives (when refrigerators were not known).
Am I proud of my talent for making authentic chutneys, you may ask next.
To be honest, the answer is a yes and no. I feel happy when I am complimented for my art of making good chutneys but no,when all my chutney fans little children included, call me chutney mami or chutney aunty which is certainly an unwelcome ‘epithet.’
n.meera raghavendra rao