|CHEST FIT (INCHES)||28"||30"||32"||34"||36"||38"||40"|
|CHEST FIT (CM)||716||76||81||86||91.5||96.5||101.1|
|WAIST FIR (INCHES)||21"||23"||25"||27"||29"||31"||33"|
|WAIST FIR (CM)||53.5||58.5||63.5||68.5||74||79||84|
|HIPS FIR (INCHES)||33"||34"||36"||38"||40"||42"||44"|
|HIPS FIR (CM)||81.5||86.5||91.5||96.5||101||106.5||111.5|
|SKORT LENGTHS (SM)||36.5||38||39.5||41||42.5||44||45.5|
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Ammiji’s Rasbhari Chutney
Big, fat, golden rasbharis, made into a sweet-sour-spicy chutney. Because jams are passé and chutneys are here to stay.
Spring was the season that Ammiji’s garden burst into bloom. It was also the season that big cane baskets of ripe Cape Gooseberries arrived in Ammiji’s verandah. Before neat bunches of peeled Rasbhari appeared on fruit carts, the fruit was delivered with the peels on. And wouldn’t you guess it – it was the job of us kids to peel them. Ammiji’s strict instructions about not bruising them while peeling fell to deaf ears. And there was no question of bruising – we ate all the rasbharis that were even slightly marked during the peeling. (We also ate a lot that were perfectly fine, but we don’t tell that to Ammiji.)
Once the rasbharis were peeled, Ammiji placed them in small bowls around the house – to be eaten as is. But she reserved a large amount of them to make one of her favourite chutneys. Ammiji’s Rasbhari Chutney lasted us throughout the early summer. We would sit in front of the cooler, and eat the chutney with thin, cold ajwain paranthas and the season’s first melons.
For us, the Rasbhari Chutney is not just another chutney – it is nostalgia and emotion and memory in a jar. It is a grandmother’s passion for giving her children and grandchildren the best that she could, with whatever resources she laid her hands on. And we hope to replicate her passion with this chutney.
Ammiji’s recipe for her Rasbhari Chutney not only has the super nutritious cape gooseberries, but also incorporates raw turmeric, bolstered by cumin and black pepper. Each spoon of this chutney will not only provide you with deliciousness, but with the good intentions of a grandmother’s heart.
Pair this chutney with anything that your heart desires. We promise that it will taste good on any plate that you want to put it on!
Ingredients: Cape gooseberries, Salt, Jaggery, Sugar, Lemon, Cumin, Cinnamon, Fenugreek seeds, Bay leaves, Raw turmeric, Black pepper, Mustard Oil
Weight: 200 gm
Price: Rs 500 400
Good for: 3 months
Keep this chutney refrigerated. Use only a clean, dry spoon to scoop out Ammiji’s deliciousness.
Angoor khattey hain? Not quite! Khatti, meethi, teekhi and finger-lickin’ good!
Ammiji made a chutney out of every fruit that ever crossed her tongue. And while we slowly weasel out her precious recipes from her, we bring to you her favourite chutney recipes that she’s already shared with us.
Her one instruction when we tried this Black Grape chutney recipe out for the first time was, “Cheeni hath khich ke!” or “Be stingy with the sugar!” And we were. We not only used minimal sugar in our first try, but we replaced three-fourths of the sugar with jaggery in the second try. What resulted was a chutney that tasted distinctly of earthy black grapes, with the kick of mustard and white pepper and the umami of jaggery, all neatly bound together with a tinge of lemon.
This delicious chutney can be paired with paranthas, roti, dal-chawal, biryani…anything, really! Or take a tip from us – eat it with some wholewheat crackers. Yes, you can use it as part of your cheeseboard too – it tastes awesome with brie!
Made from fresh seasonal black grapes, this chutney is proof that wine is not the only delicious thing that can be made with black grapes. :D
Ingredients: Black grapes, Jaggery, Sugar, Salt, White Pepper, Lemon, Bay leaves, Cumin, Yellow Mustard, Mustard Oil
Weight: 140 gm
Price: Rs 350
Good for: 3 months
Keep this chutney refrigerated. Use only a clean, dry spoon to scoop out Ammiji’s deliciousness.
Back in January 2021, Ammiji’s health saw a sudden decline. That was the first time we saw her look slightly defeated. On one of our visits to her, while we sat in her verandah on a cold and sunny winter afternoon, she suddenly popped the question we were not prepared for, “So when are you doing my phaalsa chutney? After I die?”
That led to a promise, and here’s fulfilling that promise…
Phalsaas are those short-lived little morsels of happiness that bless us with their presence for about a month every year in North India, and then they disappear, leaving us craving for that tangy, crunchy, titillating feel in our mouth. Tiny little berries that range from a dull pick to a deep purple in colour, they are best had dusted with some rock salt. We’ve already made a sherbet out of them, and this year, because of the promise, we’ve cooked them into Ammiji’s favorite chutney.
This recipe is classic Ammiji. It’s simple, it uses minimal ingredients, it has a slightly spicy kick and it’s fragrant. The end result is a chutney that has layers of flavour and the subtle hint of the spices we use in our garam masala.
This chutney brings back memories of baskets of phalsaas, fresh from the orchard. We’d eat some (ok, a lot) and the rest would be purloined by Ammiji to make her phaalsa sherbet and chutney. According to her, these were precious little berries and they had to be preserved in some form or the other so we could enjoy them for a longer time.
So here’s Ammiji’s favorite chutney, in her classic recipe, with her loving blessings.
Goes well with any meal. Best had with ajwain paranthas. Or better still, by the spoonful!
Ingredients: Phalsaa berries, organic raw cane sugar, Rock salt, Ammiji’s garam masala, brown cardamom.
Caution: These berries contain tiny seeds that may be a choking hazard for small children.
Weight: 200 gm
Refrigerate upon opening. Keep refrigerated for longer shelf life.
The perfect way to add some spice and tang to your meals. And so much deliciousness!
This one’s for those of you who appreciate the yin and yang of life. The black and white. The khatta and meetha. The teekha and addictive. Okay, we could go on and on.
Ammiji’s intolerance for bland, unaccompanied meals is legendary. We, her grandkids, knew that we’d never be served a meal at her table that wasn’t accompanied by a chutney, a pickle or some special thing that she had brewed up. And as kids, one of our favorites was this addictive Lemon Chutney. It was khatta enough to make your toes curl, and meetha enough to have with the last bite of our meal. And it was totally addictive. So much so, that we finished it faster than Ammiji could make it, often making her mutter, “Khasma nu khaaney, sungh lende ne inoo!” (Roughly translates too: *Mild slur*, they inhale this chutney!) That we did.
And once you get your hands on this spectacular chutney, we’re sure you’ll be inhaling it too. It took us a while to tweak Ammiji’s original recipe so that we could substitute sugar with jaggery and still make it as delicious, and we seem to have done it.
Slow-cooked lemon pulp and juice, sweetened with jaggery and spiced up sparingly. Put this on your shelf stat!
Ingredients: Lemon, Jaggery, Salt, Black Salt, Red Chilli, Garam Masala, Mustard Oil.
Weight: 225 gms
Price: Rs 450 350 (inclusive of taxes)
Good for: 3 months
Keep Refrigerated. (This chutney contains no preservatives.)
Always use a clean, dry spoon while scooping out Ammiji’s legendary chutneys!
Fresh, seasonal red chillies and lots and lots of garlic – there is just so much to love about this fiery chutney!
We all know about Ammiji’s penchant for spice. She abhors blandness in her meals (and in her life too!). While green chillies stay her perennial favorite, it’s the big, fat red chillies that come in during the winters that have her heart. They’re not only so beautifully vibrant to look at, but taste delicious too! So it was but natural that Ammiji would work up some magic in her kitchen from them!
This chutney is the perfect amalgation of red-hot spice from the chillies and the umami from garlic. While most people make their lal mirch chutneys from dried chillies, Ammiji preferred making hers with the fresh red chillies, and then she made sure that she made enough chutney to last her the entire year!
Ammiji’s Lal Mirch chutney goes well with dal-chawal or sabzi-roti. We love it slathered on to our paranthas for that spicy kick that will make you sweat even in the winters.
Ingredients: Red Chillies, Garlic, Salt, Mustard Oil, Mustard seeds, Vinegar.
Weight: 175 gms
Price: Rs 299 (inclusive of taxes)
Refrigerate after opening.
Good for: 6 months
This is a simple anardana chutney made with home-dried anardana. Correction: This is a BOMB chutney, with a nostalgic, addictive flavour, and powerful digestion properties. Ek baar iska chaska lagake dekhiye!
As children, each time we used to get an anardana churan or goli home from the vendors sitting outside our school, Ammiji used to shake her head in disgust and make us throw the lot in the bin. But, of course, we were irascible. We returned home day after day with our pockets full of the stuff. “Mitti daalte hain ismein!” Ammiji would scream as she chased us to get us to empty our pockets. And then, seeing that we were not to be deterred from having those vile anardana golis, she came up with this homemade anardana concoction and called it “Churan Chutney” just to get us to have it. And boy, did we love it!
We are calling it the Chaska Chutney though. Chaska, a word that has no exact translation in the English language. The closest you can get to a direct meaning is “addiction”. But this is so much more than that. It’s addictive, hell yes, but it’s a good kind of addictive. It’s an addiction that you wish you’d taken up earlier. It’s an addiction that you’re not going to want to let go of. And it’s an addiction that you’ll happily indulge in, day after day after day.
Ammiji made her own anardana at home from the seeds of wild, sour pomegranates. She sun-dried the seeds at home, and we do the same. (Okay, we’ll admit we dry them out in the oven too when the sun-drying is not going fast enough!) The anardana is then ground up with salt and sugar and digestive spices like jeera and hing are added to enhance the inherently powerful digestive properties of anardana.
This churan-chutney is a supremely efficient digestive. And it’s delicious enough to replace all your heavy, creamy desserts. A small spoonful after every meal will not only help you digest your meal, but will also fulfil any craving for sweets you might have. (Of course, you’ll start craving for this after every meal, but that’s a side-effect you’re just going to have to live with! ;))
The taste is sour and sweet and it’ll make you click your tongue against the roof of your mouth and pucker your lips and WANT MORE!
But a warning: This is a mild laxative when eaten in large quantities. Please, please don’t finish the jar in one sitting, no matter how much you’re tempted to…
Ingredients: Home-dried Anardana, Salt, Black Salt, Sugar, Cumin, Asafoetida
Weight: 220 gms
Good For: 12 months
Store in a cool, dry place, away from sunlight. Always use a dry spoon.
The rains hit India, and the entire country goes into a frenzy of deep frying. Because there’s nothing better than to be munching on piping hot pakodas while it’s pouring outside. Unless, the pakodas are accompanied by our brand new Aam Kasundi – that combination is infinitely better than anything else can ever be!
The goodness and sharpness of fermented mustard seeds are combined with the typical flavors of raw mango, green chilli and ginger to make a mustard sauce that’s a Bengali staple. Spread it on your sandwiches, dip your fried snacks in it or put it into your burgers – it’s a dip/spread that is as delicious as it is versatile.
Mustard comes with a host of benefits from promoting heart health to strengthening bones and aiding digestion. And when it is fermented, the goodness just doubles.
Ditch your bottled tomato ketchup in favour of a dip that’s not only nutritious, traditional and delicious, but is also homemade and preservative-free.
Ingredients: Raw mango, Black mustard, Yellow mustard, Ginger, Green Chilli, Coriander, Cumin, Turmeric, Salt
Weight: 185 gms
They say that the Bengalis have a chutney for every season. But for the post monsoon season, when the mangoes have faded away, raw papaya shines in the chutney section of the Bengali meal. Crisp raw papaya is cooked till it becomes transparent – and some call it the “Plastic Chutney” for just this reason. We prefer to call it the Pepe Chutney. “Pepe” is Bengali for papaya.
The unpretentious Plastic Chutney was elevated to a royal level when a prominent hospitality chain started serving it in their opulent Indian restaurant. We’ve taken that recipe, added our own saffron-flavored twist to it, and come up with a deliciously luxuriant version that no one will believe is made from the humble papaya.
When Ammiji tasted this chutney (yes, the recipe is not hers but she will vet anything that goes out in her name) she closed her eyes and then opened them hurriedly before we caught her at it. Of course, we didn’t miss the expression of satisfaction on her face but declined to comment on it. “Is it good?” we asked. She pretended to think for a bit. We waited on feigned tenterhooks. “Theek hai,” she finally said, which in her language meant that it was wholeheartedly approved. She kept the jar in her kitchen, pretending that it was an ordinary thing to do. We knew then that what we had in this chutney was pure love.
This sweet chutney is flavored strongly with nigella seeds and saffron, and it has added raisins for texture play. It goes well with all your meals – with paranthas, with dal chawal, even atop crackers with feta cheese! (The aforementioned restaurant served it with rich Awadhi biryanis and curries!)
We bet you – one spoonful of this chutney will definitely not be enough.
Ingredients: Raw Papaya, Raisins, Sugar, Himalayan pink salt, Lemon Juice, Red chilli, Cumin, Nigella seeds, Aniseed, Saffron
Weight: 150 gms
Good for: 3 months when refrigerated
Usage: Store in Refrigerator.