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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

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.

Rs. 450.00 Rs. 499.00

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

Rs. 450.00 Rs. 599.00

Summer is here, and it’s time to bring out the sherbets and coolers. And if the bottles of sherbets are out, can Aam Panna be far behind? If our beloved mango is the king of all fruits, then the Aam Panna HAS to be the emperor of all summer drinks! It’s tangy, it’s sweet, it’s layered with the right spices – it’s the perfect summer drink to quench your thirst while providing you nutrition and hydration…

At Ammiji’s, we don’t believe in instant mixes. We use fresh, local produce and try to preserve the essence of it while cooking. For our Aam Panna, we’ve taken fresh, seasonal raw mangoes, roasted them lightly to give them a subtly smoky taste, and then pureed them and cooked them into this wonderful drink concentrate.

Raw mangoes are immensely beneficial for your health. Not only do they have a cooling effect on the body according to Ayurveda, but they also provide a considerable boost to your immunity and digestion. We’ve packed a lot of raw mangoes into a single bottle of our Aam Panna! Our Aam Panna also contains fresh mint leaves – another immensely cooling and beneficial ingredient.

How to use: Ammiji’s Aam Panna is a homemade drink concentrate. Mix 40-50 ml of the concentrate in a tall glass of chilled water. Add ice. Enjoy!

Pro Tip: Line the rim of the glass with salt and red chilli powder to give an extra kick to your drink!

Ingredients: Raw Mangoes, Sugar, Black Salt, Cumin, Mint Leaves, Brown Cardamom, Black pepper.

Volume: 375 ml (makes about 9-10 glasses)

 

Good for 3 months

Keep refrigerated.

Rs. 560.00 Rs. 599.00

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.

Rs. 275.00 Rs. 400.00

The famous Amritsari Papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Ajwain is a perennial hit with Ammiji. She recognizes the immense digestive benefits of these tiny seeds and incorporates them into almost everything that comes out of her kitchen. Stomach ache – have ajwain waala paani; heaviness – have ajwain waali chai; stomach upset – have roasted ajwain with salt; her list of recommendations for ajwain goes on and on.

Here, she has taken her favorite spice and incorporated them into her traditional Amritsari papads. Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! And with the added benefit of ajwain, they’re double the power!

You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, ajwain, hing, salt, sajji khaar

Weight: 250 gms

Good for: 6 months. Please keep in an airtight container for longevity.

Rs. 275.00 Rs. 300.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papadwadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papadwadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Anardanapapad is the papad that went rogue. Ammiji’s favorite flavor, this is a papad that you haven’t tasted before. Spiced with hand-pounded pomegranate seeds or anardana, this has tiny bits of tangy goodness in each crispy bite.

Did you know that papad aids digestion? That is the reason they have been a part of the Indian diet for as far back as we can remember! You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Weight: 250gms

Rs. 340.00 Rs. 400.00

Chholey are to Amritsar, what Dal Makhni is to Delhi. Every corner has an eatery that will serve kulcha-chholey, matthi-chholey or their own version of the traditional, masala-spiked Amritsari chholey. In Amritsar, when a woman is not in the mood to cook, she’ll just order in some chholey to go with roti or rice and serve up a delightful meal. When guests are over, it’s chholey that are put on the table first. Then it’s only understandable that Amritsaris have perfected the art of cooking chholey.

 

Ammiji has her own recipes for chholey. There’s the curry that goes well with rice, or the dry, spicy version she makes to go with halwa-puri. Or there’s this semi-dry version that can be had with kulchas, matthis, rotis or even rice – and that version is our particular favorite. Dunk a plain kulcha in, top it with some chutney and raw onions, and you’re in foodie heaven. Or heap the chholey onto a crisp, thin matthi and there, heaven again. This recipe calls for a ground masala, which Ammiji makes herself. After much bantering, we got her to divulge the details of the masala, and here it is!

This masala will add spice to your chholey, and a whole lot of tang; and flavours, layers of flavours, that will make you lick your bowl clean.

How to Use: Boil chholey. Don’t keep too much water since this masala is best in a semi-wet, lipta hua gravy. You can add the masala directly to the boiled chholey and let it simmer for a while. Or if you want to make it Ammiji’s way, make a tadka of onions, tomatoes, garlic and ginger, and add the masala to that before adding to the chholey. Let us know which way you prefer!

Add 1 tablespoon for about 100 gms of uncooked chickpeas.

Ingredients: Corainder, Cumin, Dry Mango, Caraway, Dry Ginger, Cinnamon, Cloves, Nutmeg, Black pepper, Fenugreek, Hing, Salt.

Contains no onion or garlic. This masala is ground at home, using premium spices. Contains salt, so check before adding more.

Weight: 200 gms

Store in a cool, dry place, away from direct sunlight.

Good for: 6 months.

Rs. 275.00 Rs. 400.00

The famous Amritsari papad, now in their homemade avatar. The perfect accompaniment to dal-chawal or sabzi-phulka and of course, they hold their own as a stand-alone anytime snack too.

Who hasn’t heard about Amritsari papad wadiyan? Any tourist worth her or his salt will pick up a pack or two from the ubiquitous papad shops that surround the Golden Temple. These papad and wadiyan, though delicious, are mass produced under questionable hygiene conditions. Ammiji visited these shops only if it were an emergency and if she had run out of her own homemade papad wadiyan. Even now, when her arthritic fingers will not let her roll out papad or shape the wadiyan properly, she will sit on a chair in her verandah, and get these made by her helper under her eagle-eyed supervision.

These papad and wadiyan come to you from Amritsar, made under Ammiji’s supervision, from ingredients that are hand-picked by her. They are made from premium urad dal and use the choicest spices.

Fresh green chillies are chopped and kneaded into the dough for these papads before they are rolled out and sundried. And when you roast these papads, the green chillies assume a smoky flavour, adding a subtle hint of spicy smokiness to already delicious papads. They do fabulously well as the base of your masala papad, or will add a spicy crunch to any meal. Or just roast a couple and munch on them anytime, anywhere!

You can roast them on a griddle or pan, deep fry them, toast them or microwave them – any which way, they add that perfect zing to your meal.

Ingredients: Urad dal, green chillies, hing, salt, sajji khaar

Weight: 250 gms

Good for: 6 months. Please keep in an airtight container for longevity.

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