LCBO Food & Drink Travel 2026

THE NEW FUSION

Dry Chutney Snack Platter

Dry chutneys, known as podis , are a fascinating South Indian condiment similar in use to Egyptian dukkah or Middle Eastern za’atar. They contain ground pulses, seeds, spices and, more often than not, chilies. Playing fast and loose with the form, this colourful dry chutney makes use of a few common spices, a superfood powder and toasted pumpkin seeds. Amchur (or amchoor ) powder is dried and ground unripe mango and gives the chutney its acidic kick— find it online or at Indian grocers. Powdered superfood greens can be found at most large grocers. DRY CHUTNEY 1/3 cup (80 mL) pumpkin seeds 1 tbsp (15 mL) coriander seed 2 tsp (10 mL) fennel seed 1/4 tsp (1 mL) cumin seeds 1 tsp (5 mL) dehydrated onion flakes 1 tsp (5 mL) Diamond Crystal kosher salt 2 tsp (10 mL) amchur powder 1 tsp (5 mL) powdered greens Pinch cayenne TO SERVE 1/4 cup (60 mL) peanut or canola oil 1/4 tsp (1 mL) toasted sesame oil Raw vegetables, such as cucumbers, tomatoes, carrots, green beans Hardboiled eggs, halved Torn or cubed naan and/or bread 1. In a dry cast-iron skillet set over medium-low heat, toast pumpkin seeds for 4 to 6 minutes, stirring frequently, until light golden. Tip out into a heatproof bowl. Let cool. 2. Return pan to heat and toast coriander, fennel and cumin seeds just until they begin to crackle and pop, about 3 minutes. Transfer to a separate heatproof bowl. Let cool.

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3. Combine pumpkin seeds and onion flakes in a mortar and pestle (or spice grinder) and work into a coarse powder; transfer back into bowl. Add spices to mortar and grind, then add to pumpkin seed mixture along with salt, amchur powder, powdered greens and cayenne. Stir to combine and transfer to a small serving bowl.

4. In a separate small bowl, combine peanut oil and sesame oil.

5. Place both bowls on a large serving platter and arrange vegetables, eggs and naan around the bowls. To eat, dip bites into oil first if dry, then into chutney. Serves 4 to 6

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———————— TRAVEL 2026