Luxury Web Magazine: Elephant Green Chili Chutney

"Recently, I’ve been into trying recipes from Southeast Asia, North Africa, and the Middle East. So when I received an invitation to try a sample of Elephant Green Chili Chutney™, I gratefully accepted. The chutney was developed by mother-daughter business partners, Cashmira Sethna (Cashu) and Tanzie Turel (Tan), who spent more than a decade perfecting their recipe. I’m always happy to champion a woman-run business! Cashu is a former recipe columnist for the Indian Express in New York, a culinary enthusiast, and ho me chef. She was born in Mumbai and was a contestant in The Favorite Chef competition, where she placed second in her group in support of the James Beard Foundation. Her daughter, Tan, is an economics-driven foodie. The two of them say, “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.” The chutney was a finalist in the 2026 Soft Awards in the best condiments category. The jury blindly sampled 1,200 products during the contest. Made in Connecticut, the chutney is now available in 36 specialty stores in the northeastern U.S., including Williams Sonoma in Columbus Circle, NYC. Naturally vegan, Kosher, and gluten-free, the chutney contains just six ingredients: green chili, dried coconut, cilantro, vinegar, Kosher salt, and sugar. What did I think of the sweet and sour sauce? It’s very tasty, and definitely has a kick! I tried it with frozen samosas for a fast and easy meal, but it would taste great with salmon, chicken, steak, eggs. crackers, and sharp cheddar."