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.
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.
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.
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. 🙂
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.
Admit it, the only time you pick up French Beans at the sabziwala is when you want to use it in stir-fries, or as a side to your grilled dish. No? Okay, then maybe once in a blue moon, you’ll make the tepid beans-alu or the more interesting poriyal.
Well, we’ve found a way to include these power-packed string beans into your daily diet! Presenting Ammiji’s French Beans Pickle – crunchy, nutritious string beans pickled in classic Indian spices and mustard oil. They make an excellent addition to your plate whether you’re piling up the dal-chawal or the biryani.
French beans are high in folate and fibre, and they contain a decent amount of protein too. Indulgence here will be totally guilt-free!
Ingredients: French Beans, Salt, Turmeric, Red Chili, Pipli, Mustard seeds, Nigella seeds, Coriander seeds, Cumin, Fenugreek seeds, Mustard Oil.
Weight: 170 gm
Good for 6 months
Refrigerate for longer shelf life.
How do you immediately take a boring, routine meal and turn it into a lip-smacking experience? You add Ammiji’s Gongura Pachadi to it! Made from indigenous Gongura or Sorrel leaves, this pickle-chutney is that fantastic amalgam of the spicy, the sour and the umami.
Gongura leaves not only taste good, but they’re a powerhouse of vitamins and antioxidants. They’re rich in folate, Vitamin B6 and Vitamin C. The antioxidants in them boost your overall health quotient immensely.
Combine this Andhra delicacy with dal-chawal, and you’ll be delighted. Pair it with dosas or appams, and you’ll be in seventh heaven. Or just have it with plain steamed rice and a dollop of ghee, and you’ll be in for an unforgettable experience. This pachadi has the power to transform any meal – we kid you not.
Ingredients: Gongura Leaves, Red Chilli, Salt, Mustard seeds, Ginger, Garlic, Sesame Oil
Weight: 165 gms
Best before: 12 months.
Refrigerate upon opening 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
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.