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Rs. 330.00 Rs. 400.00

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.


Rs. 450.00 Rs. 499.00

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

Rs. 395.00 Rs. 450.00

Every year, when the month of April commenced, Ammiji would get a determined gleam in her eye. The entire family knew what it meant – some of them groaned aloud at it, others smacked their lips at it. We all knew that there would be raw mangoes piled up on Ammiji’s verandah soon, and all of us would be roped in to perform some task or the other. Ammiji would, for a short time, turn into an army general, throwing out terse commands, shooting dirty glares, flitting about from one corner of the verandah to the other, ensuring everything was going smoothly. The air would fill with the smell of raw, unripe mangoes, mustard oil and myriad spices. The air would also fill with gossip, laughter, teasing and chatter. It was the time for mango pickling, and joy was thrown up into the air, caught in a jar, and then sunned till it spilled out – sour, spicy, deliciously delightful.

We’ve all had mothers, grandmothers or aunts who’ve made exceptional mango pickle. We’ve been spoiled by the mango pickle accompanying us to school and picnics, wrapped lovingly in paranthas. So now, plain ol’ commercialized mango pickle just doesn’t match up to the taste of our childhood. But Ammiji’s mango pickle, or Amb da Achaar as she calls it, promises to bring those halcyon days back!

Ammiji’s amb da achaar is a typically classic Punjabi recipe. But because of its simplicity, it’s a pickle that you can eat the year around. This is the same recipe that the dhaba waalas used in the Amritsar of yore, and the same one that was made in every home, every summer. This pickle tastes like summer, and like Indian highways, and like tiffin at school.

Go on – bring back your childhood.

Ingredients: Mango, Salt, Turmeric, Red Chilli, Fenugreek seeds, Fennel seeds, Nigella seeds, Asafoetida, Mustard Oil.

Weight: 265 gm

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. 335.00 Rs. 400.00

The fire of green chillies, the pungency of garlic and the crunch of peanuts come together on a traditional sil-batta to give life and heat to your meals!

Green chillies have got to be Ammiji’s favorite ingredient. From liberally using them in her sabzis, to garnishing her curries with them, and from pickling them in myriad ways to eating them raw along with her meals, there’s nothing that Ammiji couldn’t do with green chillies. This thecha is one of our favorites though.

A simple, stone-ground chutney that combines green chillies, garlic, peanuts and spices, this thecha can be eaten with any meal! Top up your paranthas with it or pepper your dal-chawal with it. Don’t tell Ammiji but we like to eat it with a slice of white bread too!

Ammiji’s thecha is fiery, tangy and garlicky all at once, and the layers of different flavours and textures come together beautifully to add that irresistible heat to your meals.

Ingredients: Green chillies, Garlic, Peanuts, Lemon, Salt, Black salt, Fennel, Cumin, Nigella seeds, Mustard oil.

Allergen warning: Contains peanuts

Weight: 150 gms

Refrigerate after opening. Consume within 3 months.

Best before 3 months.

Rs. 500.00 Rs. 550.00

You walk into any village home in Punjab in early December and you’ll see garlands of cauliflower and turnip drying in the sun. Gajar Gobhi Shalgam Achaar is that essential condiment on the Punjabi table at all meals throughout the winter. Aloo paranthas for breakfast – bring on the achaar! Makki ki roti and sarson ka saag for lunch – where’s the achaar? Dal chawal for dinner – mix in some achaar. It’s everywhere – in different versions. Though perhaps this sweet and spicy version made with jaggery is the most popular.

Ammiji, of course, has 3 different recipes for 3 different types of Gajar Gobhi Shalgam pickle. This season, we took our favorite one of the lot and with her guidance, brought it out for your dining pleasure. It’s khatta meetha and pure deliciousness!

This pickle will go well with anything and everything – we like to eat it plain with ajwain paranthas too!

Ammiji’s Gajar Gobhi Shalgam Achaar is no run-of-the-mill vegetable pickle. It’s subtly spiced with premium spices which gives it an unmistakable fragrance and a complex, rich taste.

Ingredients: Cauliflower, Carrot, Turnip, Garlic, Ginger, Salt, Red Chilli, Jaggery, Mustard seeds, Cumin, Cinnamon, Clove, Black Cardamom, Star Anise, Mace, Mustard Oil.

Weight: 300 gm

Best before 6 months.

Refrigerate after opening for longer shelf life.

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.

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.

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.

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