Seasonal Eating In Tamil Nadu: A Month By Month Guide

Eating seasonally is the cheapest upgrade you can make to your cooking.

January to March belongs to carrots, beetroot and citrus. April and May are mango months — Alphonso, Banganapalli and Imam Pasand arrive in that order. The monsoon brings gourds, greens and corn, while October to December is peak tomato, cauliflower and guava season.

Seasonal produce travels less, costs less and carries more nutrition because it is harvested at maturity rather than picked early for storage. Watch our Fresh Today collection — it always mirrors what is genuinely in season around Chennai.