Get this pack of 3 different pickles: Lal Mirch Bharua Pickle, Garlic Ginger Green Chilli Pickle, and Tomato Garlic Green Chilli Chutney.
Pickle 1: Lal Mirch Bharua Pickle
Prepared with tender, bright red chilies sourced from Banaras, this pickle’s recipe is straight from the villages of Bihar. Made during winters, families love to kick-off the Makar Sakranti festival with this pickle on their plates.
Tastes Tangy, Salty, Spicy, Sour, maximum Masaledaar. Red Chilies are filled with a spice blend that adds a unique earthy rustic flavour to all your meals.
Ingredients include Red Chilli, Mustard Seeds, Black Mustard, Coriander Powder, Cumin, Carom Seeds, Fenugreek, Nigella Seeds, Turmeric, Red Chilli Powder, Amchoor, Black Salt, Salt, and Mustard Oil.
In Mithila, Lal Mirch Bharua pickle is most enjoyed with Garma garam dal chawal aaloo bhujiya.
See Details of Lal Mirch Bharua Pickle
Pickle 2: Garlic Ginger Green Chilli Pickle
A burst of Indian flavors - Jhaji's handmade mix pickle is prepared with (almost) equal quantities of garlic, green chilli, and ginger. Pair it with pipin' hot parathas to make a perfect morning!
Ingredients include Garlic, Ginger, Green Chili, Lemon, Mustard Oil, Mustard, Coriander Powder, Cumin, Carom Seeds, Fenugreek, Fennel Seeds, Black Cumin Seeds, Nigella Seeds, Asafoetida, Turmeric, Amchoor, Black Salt, and Salt
Chutney 1: Tomato, Garlic, Green Chilli Chutney
A must-have with every Indian meal, this traditional Bihari-style tomato chutney is a bold mix of garlic, ginger, green chili, and mustard oil, slow-cooked just the way Kalpana Ji’s sister used to make.
Ingredients include Tomato, Garlic, Ginger, Green Chili, Fruit Vinegar, Salt, Yellow Mustard, Turmeric, Fenugreek, and curry leaves.
This chutney hits you with the aroma of mustard oil and fried garlic. Then comes the smoky-tangy taste of tomato. And finally, the slow-building spice of green chilies.
It’s chunky. It’s spicy. It’s tangy. And it’s nothing like store-bought sauce.
Pairs beautifully with paratha, chowmein, or even plain dal-chawal.