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Rs. 299.00

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

Rs. 300.00 Rs. 400.00

The Indian wonderberry, Amla, now pickled according to Ammiji’s strict instructions…

Everyone, and we literally mean everyone, is aware of the tremendous powerhouse that our indigenous amla is. It is one of the richest sources of vitamin C. And the best part – none of that vitamin C is lost while we turn it into delicious food! Here at Ammiji’s, we use amla in our Chyawanprash, we make a superb chutney out of it, we dry it up to make powder for our kaadha, and now, we’ve gone on and pickled it up!

Ammiji was very choosy about the amlas that she would put into her pickle. None of those big, fat juicy amlas were chosen – they were put away for other things. She chose the tiniest, tartest amlas – babies, almost – because she felt that they would taste best in the pickle. And like always, we bow down to Ammiji’s wisdom.

So here’s Ammiji’s Amla Pickle, pickled her way, with the tiny bite-sized amlas she would have chosen.

P.S: did you know that this pickle will provide you a good dose of Vitamin C AND good gut bacteria?

Ingredients: Baby Amla, Salt, Red Chilli, Fenugreek seeds, Mustard seeds, Fennel seeds, Nigella seeds, Mustard Oil

Weight: 300 gms

Price: Rs 400 300 (inclusive of taxes)

Good for: 8 months

Refrigerate after opening. (This pickle contains no preservatives.)

Always use a clean, dry spoon while scooping out Ammiji’s delicious pickles!

Rs. 350.00 Rs. 450.00

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!

Rs. 400.00 Rs. 500.00

We turn onions into gold with this chutney. Layers of slowly built flavor; a sweet and spicy umami taste that you won’t be able to resist.

Any seasoned cook will tell you the magic that a medium slow flame will do to onions. Slowly browning them till science takes over – caramelization turns the natural sugar present in onions into new, simpler sugar molecules and the Maillard reaction ensures that layers upon layers of flavor and aroma are built up. You don’t need to know the science to know that the result is a mellow, melting, soft hot mess! Pungent raw onions have turned into sweet, brown gold.

Ammiji’s recipe for her classic Onion Chutney takes that sweet, brown gold, adds more layers of flavor to it with garlic and ginger, and then even more with curry leaves, resulting in a condiment that’s too complex to describe, but is one of the best things you’ll ever scoop out of a jar. The natural sweetness of caramelized onions is magnified by the addition of organic jaggery, and then balanced by the tanginess of amchur, anardana and tamarind. So much goodness in one little jar – you have to taste it to believe it!

Ammiji’s Caramelized Onion Chutney is as desi as it comes – so it’ll go with any of your regular meals. But it’s also versatile, so there’s ample room to get inventive with it. Layer your burgers and sandwiches with it for a seriously good umami kick. Add it to your cheeseboard (pair it with cheddar and you’ll be in heaven!), add it to a marinade instead of barbeque sauce, stir it into a stir-fry, or just eat it plain. The sky is literally the limit when it comes to this gorgeous chutney. One of our favorites here at Ammiji’s kitchen, as you can undoubtedly tell. :)

Ingredients: Onion, Garlic, Ginger, Jaggery, Dry Mango Powder, Pomegranate seeds, Tamarind, Curry Leaves

Weight: 175 gms

Price: Rs 500 400

Good for: 6 months

Keep Refrigerated. (This chutney contains no preservatives.)

Always use a clean, dry spoon while scooping out Ammiji’s legendary chutneys!

 

 

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