Big, fat red chillies, stuffed to the gills with a delicious khatta-teekha achaari masala. Can there be anything better?
If there’s one thing that Ammiji loves, it’s her chillies. Green ones, red ones, big ones, small ones, teekha ones, sweet ones – all chillies are equal in her eyes. So we’ve taken one of her favorite chillies and used her classic recipe of stuffed chilli pickle to make this traditional Banarasi pickle.
The pleasure of this pickle does not come with biting into it. It comes from slowly coaxing the masala out from the chilli with the help of a spoon, a parantha or your finger, and then mixing it into your food to achieve a heavenly combination. The magic of this pickle does not come from simply eating it. The magic comes from that whole sensory experience of smelling it, deciding upon how much masala you want with each bite, and when you want to break off a piece of the chilli. Our Banarasi Mirch Achaar is just an instrument – you decide how you create magic out of it!
Seasonal fresh red chillies are stuffed with the usual culprits – our pickling spices (mixed in a secret ratio) – to achieve a pickle that will take the place of pride on your dining table. Not only will you enjoy pairing this pickle with your food, but you’ll also enjoy using the excess masala in it in your recipes while cooking in the kitchen. ;)
Ingredients: Fresh Red Chillies, Salt, Black Salt, Red Chilli Powder, Nigella Seeds, Carom Seeds, Mustard Seeds, Fenugreek Seeds, Fennel, Cumin, Black Pepper, Asafoetida, Turmeric, Mustard Oil.
Weight: 300 gms
Price: Rs 400 350
Good for: 12 months
Store in a cool, dry place. Refrigerate for longer shelf life.
The green chilli is the star of the Indian dining table – and this tangy and spicy pickle makes it the superstar of any meal!
In most Indian households, meals are accompanied by a platter of raw cut onions, lemons and a pile of green chillies to the side. Yes, we love our green chillies. Chopped up green chillies go into every sabzi and mirchi-nimbu hangs on every doorway!
Enter, Ammiji’s Green Chilli Pickle, which takes the star and turns it into a superstar! Whole green chillies, pickled in lemon juice and a few scattered lemon halves thrown in for the extra zing. This is the most underrated pickle to ever go on a table. It’ll add excitement to your dal-chawal, romance to your pulao and variety to your sabzi-roti. It’ll add heat to your food – spice on your plate, tang on your tongue. This is the pickle we always reach for when our meals are routine.
Ammiji’s Green Chilli Pickle is made at home, in small batches, with fresh produce every time. No preservatives and no hidden ingredients. What you see is what you get.
Ingredients: Green Chillies, Mustard Seeds, Cumin, Lemon, Lemon Juice, Salt, Sesame Oil.
Good for 12 months.
Refrigerate for longer shelf life.
Weight: 300 gm
Every year, when the month of April commenced, Ammiji would get a determined gleam in her eye. The entire family knew what it meant – some of them groaned aloud at it, others smacked their lips at it. We all knew that there would be raw mangoes piled up on Ammiji’s verandah soon, and all of us would be roped in to perform some task or the other. Ammiji would, for a short time, turn into an army general, throwing out terse commands, shooting dirty glares, flitting about from one corner of the verandah to the other, ensuring everything was going smoothly. The air would fill with the smell of raw, unripe mangoes, mustard oil and myriad spices. The air would also fill with gossip, laughter, teasing and chatter. It was the time for mango pickling, and joy was thrown up into the air, caught in a jar, and then sunned till it spilled out – sour, spicy, deliciously delightful.
We’ve all had mothers, grandmothers or aunts who’ve made exceptional mango pickle. We’ve been spoiled by the mango pickle accompanying us to school and picnics, wrapped lovingly in paranthas. So now, plain ol’ commercialized mango pickle just doesn’t match up to the taste of our childhood. But Ammiji’s mango pickle, or Amb da Achaar as she calls it, promises to bring those halcyon days back!
Ammiji’s amb da achaar is a typically classic Punjabi recipe. But because of its simplicity, it’s a pickle that you can eat the year around. This is the same recipe that the dhaba waalas used in the Amritsar of yore, and the same one that was made in every home, every summer. This pickle tastes like summer, and like Indian highways, and like tiffin at school.
Go on – bring back your childhood.
Ingredients: Mango, Salt, Turmeric, Red Chilli, Fenugreek seeds, Fennel seeds, Nigella seeds, Asafoetida, Mustard Oil.
Weight: 265 gm
Aam, Karonda, Green Chillies…the threesome made in heaven! ;)
What’s better than a mango pickle with your parantha? A mango pickle that also has green chillies. And what’s better than that? A mango pickle that has BOTH green chillies AND karondas! That is why we call this pickle the definition of greed – it has everything that one could possibly want!
Luscious mangoes, fiery green chillies and tart, crisp karonda berries make for the perfect combination. The fire in the chillies complements the sourness of the other two star ingredients, making this the perfect pickle to have with your aloo paranthas or rajma chawal or khichdi. The spices used in this pickle are subtle, letting the taste of the main ingredients shine through. There’s a hint of nutmeg, a bite of long pepper, a whiff of star anise, and of course, the distinctive taste of pickling spices.
When Ammiji was asked if we could do a mango pickle with karonda, her first reaction was, “Beta, alu, gobhi aur tamatar bhi daal lo!” (yeah, she’s salty) but then she got serious and asked us to include green chillies in the mix too. And the result was pure delightfulness! Yes, we promise to always follow Ammiji’s advice.
Ingredients: Raw mango, Karonda, Green Chillies, Turmeric, Salt, Black Salt, Red Chilli, Black Pepper, Fenugreek seeds, Nigella seeds, Fennel seeds, Carom seeds, Nutmeg, Star anise, Pipli, Coriander, Cumin, Asafoetida, Cold-pressed Mustard oil.
Weight: 200 gms
Good for: 9 months
Refrigerate for longer shelf life.
The fire of green chillies, the pungency of garlic and the crunch of peanuts come together on a traditional sil-batta to give life and heat to your meals!
Green chillies have got to be Ammiji’s favorite ingredient. From liberally using them in her sabzis, to garnishing her curries with them, and from pickling them in myriad ways to eating them raw along with her meals, there’s nothing that Ammiji couldn’t do with green chillies. This thecha is one of our favorites though.
A simple, stone-ground chutney that combines green chillies, garlic, peanuts and spices, this thecha can be eaten with any meal! Top up your paranthas with it or pepper your dal-chawal with it. Don’t tell Ammiji but we like to eat it with a slice of white bread too!
Ammiji’s thecha is fiery, tangy and garlicky all at once, and the layers of different flavours and textures come together beautifully to add that irresistible heat to your meals.
Ingredients: Green chillies, Garlic, Peanuts, Lemon, Salt, Black salt, Fennel, Cumin, Nigella seeds, Mustard oil.
Allergen warning: Contains peanuts
Weight: 150 gms
Refrigerate after opening. Consume within 3 months.
Best before 3 months.
After the phenomenal success of Ammiji’s Gudmirchi Achaar, we bring to you its milder, cooler and way more subtle sibling – the Gudnimbu Achaar!
The umami sweetness of organic jaggery, combined with the sharp sourness of seasonal lemons, results in a pickle that’s an explosion of flavours on your tongue. This pickle is not only khatta, it’s meetha, it’s flavorsome and it’s eminently delicious. Ammiji’s penchant for adding a bit of sweetness to any dish comes into play in the recipe for this pickle. The result is a well-balanced condiment that will go with everything from mathris to khichdi to aloo paranthas.
The pickle is subtly spiced with premium spices like brown cardamom, cinnamon and cloves, giving it an irresistible fragrance and a subtle complexity that’s usually missing from most lemon pickles. So go on, indulge your taste buds in an unmistakably khatta-meetha experience!
Oh, and this pickle is made with ZERO OIL, which means you can indulge guilt-free.
Ingredients: Lemon, Organic Jaggery, Salt, Black Salt, Brown Cardamom, Cinnamon, Cloves, Black Pepper, Cumin.
Nett Weight: 300 gms
Best Before 12 months
Refrigerate for longer shelf life.
Ammiji is partial to pickles and has spent a substantial portion of her time pickling everything under the sun – literally! Her family has been treated to pickled chicken drumsticks, pickled mustard greens, pickled yam and even a hybrid pickle-chutney that’s made of pure spice. Imagine the twinkle in her eye when she was asked to help pickle mangoes the Andhra way!
Begumphalli mangoes, native to Hyderabad, have been given the fiery treatment in this traditional Andhra pickle. Harvested at their peak time, these mangoes are pickled at home, using a two step process. Pungent red chilies, ginger and garlic, along with choice spices form the flavor base for this spicy pickle. This pickle uses groundnut oil as a base, neutral enough not to detract from the flavors of the mango and the spices. And of course, there are no preservatives or additives in this palate-tickler.
Avakaya, or pickled fruit, is that one pickle that will go with everything – from your dal-rice to aloo paranthas to dosas. It is a spicy pickle that will elevate the experience of every meal that includes it. So, fire up your taste buds, because Ammiji’s Avakaya is hotter and more delicious than any avakaya has any right to be!
Note: Please refrigerate after opening. Good for 12 months if refrigerated.
Who doesn’t know about the health benefits of Ginger? Anti-inflammatory and digestive, this is one superfood that needs no introduction. Combine this powerful ingredient with nuts, raisins and jaggery, and you have a pickle that has numerous benefits and a whole lot of deliciousness.
The ginger in this pickle is finely grated and the cashews, raisins and dates are ground coarsely. The end result is a pickle that could be disguised as a chutney but its taste belies the appearance. It’s sweet and tangy and slightly bitter from the ginger; the raisins and dates juxtaposing perfectly with the nuttiness of cashews and the distinctive bite of ginger. For those who don’t like chewing on thick pieces of ginger, this pickle is a godsend!
The Nawabi Adrak Achaar goes beautifully with dal-chawal. We also like to pair theplas or khakhras with it!
Ingredients: Ginger, Raisins, Cashews, Dates, Jaggery, Salt, Turmeric, Red Chilli, Mustard seeds, Coconut, Pipli, Nigella seeds, Coriander, Fenugreek, Cumin, Mustard Oil.
Weight: 180 gm
Refrigerate for longer shelf life!
Good for 6-8 months.
Fiddlehead Fern, Lingudi or Kasrod – the pickle is more exotic than the name sounds. A highly nutritious, short-lived green, found growing wild in the mountains, now available at your table…
The Himalayas are a literal treasure trove. And one of the most unique or exotic treasures to be found there is a curiously shaped green. The Fiddlehead Fern gets its name because of the way the tip of the frond curls inward, forming the spiral usually found on a violin or fiddle. They grow wild in the mountains in late winter or spring, and most locals forage for them.
Fiddlehead fern is known as Lingudi or Lingri in the Kullu valley, Kasrod in Himachal and Kandhor in the lower vales of Jammu and Kashmir. In Assam, the locals stir-fry the greens and call it Dhekia Xaak. In Himachal, especially in the Chamba valley, the locals find the crisp, asparagus-like taste of the fiddlehead most suited to pickling, and so that’s what they do!
Fiddlehead ferns are a rich source of Iron, Vitamin C, Omega-3 and Omega-6 fatty acids. And if that weren’t enough, the greens are also loaded with antioxidants.
Ammiji was a regular visitor to the mountains of Himachal in her younger days. And that is where she fell in love with this unusual pickle. On all her subsequent trips, if made before the monsoon hit, she would pick up some raw Kasrod on her last day there and get it back home. (The greens have to be cooked within 48 hours of being harvested, otherwise they lose their nutrition and taste.) She pickled them in two ways – one with the fiddleheads and a bit of the stem, and she would use up all the leftover stems for another pickle, made with a slightly Kashmiri touch to it. And that is the formula we are following with the batch of fiddlehead ferns we managed to procure.
We have Ammiji’s Kasrod pickle, which has the heads of the ferns and a bit of stem, and the Kandhor pickle which is made solely with stems.
Ammiji’s Kasrod Ka Achaar is a mildly spiced pickle – the star is undoubtedly the Fiddlehead fern. The oil used is cold-pressed mustard oil, and the spices used in this pickle only enhance the grassy, crisp taste of the greens.
Bring home the Chamba valley with this pickle. Eat it as a side to your meals or make it the main star by pairing this nutritious with a parantha.
Ingredients: Fiddlehead Fern, Mustard Oil, Salt, Red Chilli, Turmeric, Asafoetida, Ginger Powder, Mustard Seeds, Cumin, Caraway seeds, Fenugreek seeds, Nigella seeds.
Refrigerate for longer shelf life.
Weight: 220 gms
Price: Rs 550 500