Remove the pan from the heat. Stir in the lemon juice and serve.

Aida Khan, a London-based entrepreneur and chef, shared her mother’s recipe for this vibrant, punchy lahsun ki chutney. Its very spicy, so a little goes a long way. Refrigerate this chutney in ...

Here are recipes from J illani's cookbook, “Pakistan,” for the mutton, chutney and seviyan: Serves 6 to 8 as a main course About 3 pounds bone-in mutton, lamb or beef, cut into 1- to 1 1/2 ...

It’s both comforting and celebratory — and can be absolutely revelatory when paired with a sharp condiment like a garlic chutney. Dessert included seviyan, sweetened vermicelli noodles ...