By Shanta Nimbark Sacharoff

The traditional week-long Diwali celebration will begin on Friday, Nov. 6, around the world. The Outer Sunset Farmer’s Market will draw hundreds  of people to mark our fourth outdoor Diwali Festival on Nov. 8. Mark the date on your calendar and join us! The event will include many cultural activities such as a chutney demonstration, chai and chutney samplings, a demonstration on how to wear an Indian sari, making Rangoli artwork with children and live music.

Diwali, a holiday celebrated by more than a billion people around the globe, is the Hindu festival of lights, celebrated as a symbol of the victory of light over darkness. Diwali was started in India by Hindus, but now it has become a cultural celebration and is enjoyed by many Indians of various religions – and their friends abroad.

Food plays a significant role in Diwali celebration. Freshly made foods such as chutney, savory dishes and sweets are shared with friends and relatives. At last year’s Sunset Diwali celebration, many neighbors tried food like chutneys for the first time. Many children enjoyed participating in Rangoli art. 

I’m pleased to share these recipes as a preview of the food demonstrations to be found at the Nov. 8 festival. Make these at home or come to the festival and them! 

Masala Chai

The term “tea” is often incorrectly used for infusions made from herbs, as only one plant “camellia sinensisa” qualifies as tea. In India, tea is made by brewing leaves with water, milk and sugar.  This is called chai. When sweet spices are added to this brew, it is called “masala chai.” The British learned how to drink tea with milk from Indian people. They served the tea, milk and sugar separately and called it “tray tea.”

4 1/2 cups water

2 cups milk or soy milk

1 stick of cinnamon, 3 cloves and 12 cardamom seeds

4 teaspoons loose black tea (mix a strong caffeinated tea with a leafy flavorful tea)

1 tablespoon (or to taste) sugar or honey 

Place the water and milk in a sauce pot (not a tea pot) and allow it to boil. While the liquid is boiling, crush the spices using a mortar and pestle or a spice grinder and add to the brew. When the liquid begins to rise in the pot, turn off the heat and cover. Steep the chai for five minutes and then strain it. Sweeten with your choice of sweetener, or offer the sweetener on the side.

Tropical Dried Fruit Chutney

Chutneys are a popular condiment which go with any Indian meal or be served with a snack.  Unlike Indian pickles, chutneys are served fresh, soon after they are made, whereas the pickles are preserved and served later after they mature.

This is my go-to chutney as the ingredients are always available.  Being sweet and tart, it goes well with snacks such as chips, crackers or papadams.(Indian wafers). 

1 cup each dried mangoes, papaya and peaches

1 cup yellow raisin (sultana)

1 to 1 and 1/2 cup hot water.                  

2 tablespoons of grated ginger root

Juice of one large lemon or lime

1/2 teaspoon cayenne powder 

1 teaspoon salt

Soak the dried fruits in the hot water for half an hour. Place all ingredients with its soaking liquid in a jar of a food processor.  Puree the mixture to a smooth texture adding more water if needed to create a jelly-like consistency.  Let the chutney stay in the food processor for a few minutes.  Then transfer to a bowl and serve or pack it in a glass jar and refrigerate until ready to be served. This chutney keeps for several weeks if kept in the refrigerator. 

Cranberry Chutney

This recipe takes the cranberries to a higher level than when they are in cranberry jelly.

3 cups fresh or frozen cranberries.                                
1 cup water
2 cups honey, sugar, fructose or maple syrup
1 tablespoon freshly grated ginger
½ teaspoon each cloves, cardamom and cinnamon
¼ teaspoon cayenne powder (optional)

Chop the cranberries coarsely using a food processor, a blender or a knife. Transfer them to a saucepan with the water and cook for ten minutes until the berries are soft. Add the sweetener and spices and cook for 20 minutes, until the chutney becomes jam-like. Pour the chutney into glass jars. The chutney will solidify further as it cools. Once the chutney cools, transfer it to the refrigerator.  If kept refrigerated, after each use this chutney can keep for a few months.

Recipes by Shanta Nimbark Sacharoff, copyright 2026. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She teaches vegetarian and vegan cooking classes at her home and gives cooking demonstrations for the public at San Francisco Public Library (SFPL) branches frequently which you can find by viewing SFPL’s event page. You can also view her recipes on YouTube.