|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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Amount is too small in comparison to price.
A different taste which is tangy ,bitter and sour everything enhanced together .Everybody in the family loved it.
A classic mango pickle, made in Ammiji’s inimitable style. Sun-dried raw mango, spices and very, very little oil…
Ask Ammiji what her favorite mango pickle is, and she’ll sniff and say, “Sukka waala.” And her favorite just had to be done.
Ammiji’s Dried Mango Pickle is made with raw Ramkela mangoes, which are cut up into bite-sized pieces and then spread out to dry under the sun on our terrace. They’re then pickled with the choicest spices and minimal cold-pressed mustard oil. The resulting pickle has the typical tang of raw mangoes, intensified many times over. The spices only serve to complement the inherent concentrated taste of them.
What you have here is a pickle that you’ll love spending your time over, slowly slathering the masala over a parantha and then picking up a chunk to take small nibbles out of it…and then when there’s no mango flesh left, sucking the juices from the left-over piece of mango pit. We don’t mean to make that sound kinda dirty…that’s just the way this pickle is! ;)
Get your hands on this super-tempting pickle, made with Ammiji’s traditional recipe, with handpicked ingredients. Thank us later.
Ingredients: Raw mango, Salt, Mustard seeds, Fenugreek seeds, Asafoetida, Red Chilli, Mustard Oil.
Refrigerate for longer shelf life.
Weight: 190 gms
Good For: 9 months
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
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
This is one classic that translates to a guilt-free indulgence. This no-oil pickle goes well with any meal and is the best way to make the most of the mango season.
Ammiji’s pickling prowess extended from the regular to the unusual. But the one ingredient that she absolutely loved playing around with was the popular summer favourite – mango. Chutneys, juices, puddings, desserts, curries and of course, pickles – everything was blessed with the goodness of sweet or sour mangoes as soon as the season started.
We, as children, used to love the mango goodies emanating out from her kitchen – all except one. For our unsophisticated senses and palate, the smell of strong hing was abhorrent, so we never got to taste her Heeng-Aam Achaar. But now, with more experience and refined palates, we asked her for the recipe of the classic which the family used to rave about. And boy, were we in for a pleasant surprise!
This pickle – if you like heeng – can be eaten by the bowlful. We kid you not. Who knew that the umami of asafoetida or hing would complement the sourness of mangoes so brilliantly! Oh, and the bowlful that we’re advising you to eat – you can do so guilt-free. This pickle contains no oil. It’s preserved in a perfectly balanced mixture of salt and spices. And of course, hing. The pickle contains only mango pulp. No seed or seed-skin to struggle with!
Ingredients: Raw Mango, Asafoetida, Salt, Rock Salt, Red Chilli, Turmeric
Weight: 150 gms
Good for: 3 months
Refrigerate for longer shelf life.
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. 🙂
Fresh green chillies, pickled with jaggery. Is it sweet? Yes. Is it tangy? Of course. Is it spicy? Hell yeah! Warning: Insanely addictive.
Ammiji has this trick where she’ll add a pinch of jaggery to a dish at a particular stage of cooking. You can’t taste the jaggery but there’s this intriguing sweetness to any sabzi cooked by her. So when she first made this pickle, and called it GudMirchi, we thought she’d thrown her usual pinch of jaggery in. But boy, were we in for a surprise!
This sublime pickle is sweet. But it’s hella fiery too. Just when you feel the smoke starting to come out of your ears, you’ll be assailed by the umami sweetness of pure jaggery. And in between there’ll be tartness, saltiness and sheer, absolute wonder at the complexity of this pickle.
The jaggery used in this pickle is organic and the white vinegar is natural, in keeping with our tenets of using only the finest, most premium ingredients.
Coarsely chopped green chillies are cooked with ginger, garlic and spices before being drowned with a syrup of jaggery and vinegar. Khatta meetha is only one clichéd way to describe the end result!
Pair this achaar with paranthas, dal-chawal or mathris, and we promise you’ll be in heaven. (Psst, we also like the achaar with uttapams, but let’s keep that a secret.)
Ingredients: Green Chilli, Jaggery, Ginger, Garlic, Mustard Seeds, Fennel Seeds, Fenugreek seeds, Cumin, Vinegar, Mustard Oil
Net Weight: 175 gm
Good For: 12 months
Keep refrigerated for longer shelf life.
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.
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.