Sale
-16%
Rs. 295.00
Rs. 350.00
Ammiji likes her mirchi. She thinks bland food is the worst there is. She’s been known to spice up her plain raita with a spoonful of red chilli powder or add extra black pepper to her dal. For those who think she’s on the right track, here’s presenting a condiment that got the quickest nod of approval from her that we’ve ever got! 😉
Ammiji’s Bullet Mirchi is not a mere condiment – it’s a cross between a thecha, a dry powdered chutney or the sediment of a chilli oil. Red chillies are sun-dried at home and then stone-pounded with sun-dried garlic and peanuts with the aid of a little oil. There’s much deliciousness there. Also, much much fire. A quarter teaspoon is enough to have your socks rocking!
The first time we experimented with this recipe, we were literally blown away with the magic it added to our meals. Hence, the name. This is truly that blast you need to take your meals from the mundane to the oh-my-god-i-can’t-stop-eating level.
Works beautifully as a topping for snacks like vada pao, momos, grilled chicken, etc. Can also be added to marinades. Or we’ll tell you a secret – wrap it up in a parantha with a sabzi of your choice and watch the fire unfold!
Ingredients: Red Chilli, Garlic, Peanuts, Salt, Rock Salt, Curry Leaves, Mustard Oil.
Weight: 85 gms
Soldout
Rs. 399.00
Rs. 499.00
Chickpeas in their tangiest avatar ever! This limited edition pickle is made juicier and tarter with the addition of grated raw mango. Channey, kairi and lots of deliciousness – from Ammiji.
Chickpeas, choley or channey do decently well in a curry. They’re even better in hummus and are simply irresistible when paired with poori or bhatura. But as a pickle? Prepare to be surprised and delighted at the same time!
Raw chickpeas are soaked overnight in a solution of water and raw mango pulp, till they swell up, absorbing all the tanginess and goodness of the mango. And then they’re pickled with the choicest spices and grated raw mango. And when we bottle them, it’s all we can do to resist the fragrance emanating from them!
This scrumptious, well-seasoned pickle goes perfectly with paranthas, with pulao, with dal-chawal or with just about anything you choose pair it with.
Ingredients: Kabuli channey, raw mango, mustard oil, salt, turmeric, nigella seeds, mustard seeds, fenugreek seeds, red chilli
Weight: 160 gms
Good for: 6 months
This limited edition pickle is available only for a short time. Get your jar before we run out. 🙂
Sale
-7%
Rs. 560.00
Rs. 599.00
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.
Sale
-10%
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.
Soldout
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.