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Rs. 395.00 Rs. 450.00

Come summer, and the king of all fruits, our much-revered mango, takes on different avatars in the Indian cuisine. We dip our rotis into its pulp, add it to lassi and milk, make desserts out of it and then preserve it for posterity in the form of chutneys and pickles. Of all the chutneys though, the chunda is the most versatile. It’s jam-like consistency that still holds a lot of texture is not only intriguing, but supremely tempting too.

Ammiji did wonderful, delicious things with mangoes, and this chunda is testimony to that. She made it with jaggery instead of sugar, giving it an earthy taste that resonated so well with summer lunches.

Our favorite way to eat Ammiji’s chunda was to spread it on ajwain paranthas and roll them up and eat them. And that hasn’t changed after all these years, though occasionally when we can’t find any sweets to finish off a meal, we’ll just down a spoonful of chunda! 

Add some sweet, nostalgic deliciousness to your meals with this chunda. Warning though, it’s hella addictive! 

Ingredients: Mango, Organic Jaggery, Salt, Rock Salt, Cumin, Red Chilli, Garam Masala, Turmeric, Melon Seeds

Weight: 200 gms

Refrigerate after opening.

Best before 3 months.

Rs. 450.00 Rs. 499.00

When you think of a typical Indian ghar-ka-khaana, you picture a thali in your mind, rice, roti, papad, dal, sabzi and the necessary pickles and chutneys as accompaniments. Each element has a role to play and chutneys are those character actors which make the entire scene fun and palatable. But sometimes, character actors steal the show and the accolades. And Ammiji’s Amla Chutney is one such character actor!

Amla or the Indian gooseberry is one of the few fruits that does not lose its potency when subjected to heat. Cooking does not diminish its powers. It is a storehouse of nutrients, widely regarded as medicinal and therapeutic in all of its forms, whether its raw, dried or cooked like in this delicious chutney.

In Ayurveda, amlaki is the nectar – the remedy to all ills, and the rejuvenate. It is one of the richest sources of Vitamin C and a good source for iron and other vitamins and minerals too. It is anti-aging and beneficial for all organ systems in the body, especially the respiratory system.

Now, can something so beneficial be so delicious? When taken raw, amla is sour, almost bitter. But when cooked up, as it is here, it assumes a delectable profile, with perfectly balanced notes of sweet, sour and spicy.

Ammiji’s Amla Chutney is a perennial favorite in her household. It’s omnipresent at her dining table and no meal is complete until she’s made sure that everyone’s had a spoonful or two. This chutney goes well with everything from dal-chawal to parantha’s to a dip for your lavaash.

Getting your daily dose of Vitamin C has never been so deliciously easy!

Ingredients: Amla, Sugar, Black salt, Cumin, Red Chili, Cinnamon, Brown Cardamom.

Weight: 250 gms

Good for 6 months. Refrigerate after opening.

Rs. 395.00 Rs. 450.00

Eating mangoes along with your meals is a tradition as old as time in India. Whether you slice them and put them on the side of your plate, or whether you add them to a dal or make a sabzi out of them, mangoes are that irresistible and indispensable part of any summer lunch. And that is exactly why Ammiji used to make the Aam ki Launji.

This recipe is not quite the traditional UP recipe, and nor is it a Punjabi recipe, but a curious mix of two. Mangoes are cooked with a little sugar till soft and then spiced up with a special combination of masalas. What comes out of the kadhai is a jammy concoction, with thick chunks of mangoes and a syrupy consistency that is perfect for wiping clean with rotis.

The versatile Aam ki Launji goes well with any meal, be it rice and curry or sabzi.

Ingredients: Mango, Sugar, Salt, Rock Salt, Fennel seeds, Cumin, Fenugreek seeds, Garam masala, Red Chilli, Turmeric.

Weight: 200 gms 

Best before 3 months.

Refrigerate after opening.

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