In Bangladesh fruits are enjoyed fresh, preserved and made into fruit leather and fresh chutneys – especially in villages where it’s a tradition. For a quick snack, sour fruits are often offset by a sprinkle of salt and chilli or made into fresh chutneys.
In this video tutorial, Dina Begum, a British-Bangladeshi food writer and cook who is passionate about food traditions and stories, will teach you how to make a Spicy Sprinkle and the Bangladeshi favourite, Jambura Bhorta (Grapefruit Chutney), which with its spicy red chillies, gives off cooling properties and is ideal during the hot and humid summer and rainy seasons.
In video tutorials and additional downloadable material, you’ll:
• Meet Dina Begum
• Learn how to make a Spicy Sprinkle
• Learn how to make the Jambura Bhorta
• Spicy Sprinkle & Jambura Bhorta – short overview, what you’ll need and method
Dina’s full course, Bangladeshi Spice Blends: Learn how to
make traditional Bangladeshi spice blends and recipes
is available on Yodomo
Dina Begum is a British-Bangladeshi food writer and cook who is passionate about food traditions and stories - especially those that relate to her Bangladeshi heritage. Her recipes have been featured in The Telegraph, Huffington Post and Metro, for which she has written a series highlighting the delicious and underrepresented cuisine of Bangladesh. Dina's debut cookbook ‘The Brick Lane Cookbook’, was published by Kitchen Press in March 2018 and celebrates the diverse food culture of London’s iconic Brick Lane and includes Bangladeshi recipes, as well as contributions from local traders.
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