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Pickles Chutneys Ketchups n Sauces

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 Products Range Available for Pickles Chutneys Ketchups n Sauces
Lime Pickles Hot
Probably the most famous Indian pickle and one which goes with any dish. Ours contains chunky pieces of lime marinated in mustard, lime juice, salt, asafoetida and other spices to create a hot and tangy masterpiece. Suitable for vegetarians.
Price: 5$USD
Weight:500 gms | Detail
Mango Pickle
Our new version of our classic favourite. More mango pieces - (63 %), blended with mustard, asafoetida, mixed spices and vinegar for a hot and spicy classic Indian accompaniment. We dont believe you will find a better Mango Pickle than this. Suitable for vegetarians.
Price: 5$USD
Weight:500 gms | Detail
Ginger And Chilli Pickle
A warming and sharply spicy combination of diced fresh ginger root with whole green chillies and garlic in lemon juice and spices. Another traditional Indian favourite made in the same way it has been made in homes throughout the Indian subcontinent for centuries.
Price: 5.83$USD
Weight:500 gms | Detail
Brinjal Pickle
This is really special. Unlike most pickles, this is sweet, rich and spicy - more like a relish than anything else. Deliciously chunky and chewy pieces of aubergine are combined with chillies, fenugreek, garlic and spices for this classic meal or snack accompaniment. Sweet and Spicy. Suitable for vegetarians.
Price: 5$USD
Weight:500 gms | Detail
Carrot Pickle
Made from 60% fresh carrot this is one of Indias most traditional pickles.The first taste is of the crunchy sweetness of carrot, but this then combines with the sharpness of salt and lemon juice and ends with the tang of chilli and spices.
Price: 5.83$USD
Weight:500 gms | Detail
Mixed Pickle
A full flavoured mixture of mango pieces, limes, garlic, mustard, asafoetida and other spices makes this a wonderfully rounded pickle full of texture and flavour. Goes with anything. Suitable for vegetarians. Hot.
Price: 5$USD
Weight:500 gms | Detail
Chilli Pickle
One of our favourites and not nearly as hot as it sounds (although it is quite hot!). Made with 56% pure chillies, blended with mustard, lime juice, ginger and vinegar. This is hot and sharp yet still has a full and rounded flavour. Hot. Suitable for vegetarians.
Price: 5$USD
Weight:500 gms | Detail
Mango and Lime Pickles
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Mango and Chilly Pickles
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Garlic Pickles
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Ginger Pickles
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Brinjal Pickles
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Coriander Chutney
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Mint Chutney
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Lime & Chillies Pickle
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Lime & Ginger Pickle
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Red Chillies Stuffed Pickle
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Amla Pickle
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Mushroom Pickle
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TurnipCauliflower Pickle
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Maggi SaucesKetchup
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Tamarind Concentrate
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Gulkand
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Murabba (Fruit Preserve)
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Chilly sauce
Hot chilli sauce,Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. There are many vareties from throughout the world.,Ingredients,There are countless recipes for chili sauces, and the only thing they share in common is the use of chili peppers. The peppers are infused in anything from vinegar, oil, and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including, on occasions, those used to add extra heat, such as pure capsaicin extract and mustards.,Heat,The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. The burning sensation is not real in the sense of damage being wrought on tissues. In fact, it is merely a harmless chemical reaction with the bodys neurological system (see this technical explanation).,The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. Examples of hot sauces marketed as achieving this level of heat are Blairs 16 Million Reserve (due to production variances, its up to 16 million Scoville units) marketed by Blairs Sauces & Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available chile condiments, Cackalacky Classic Condiment Companys Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. Extremely hot novelty sauces generally do not have sophisticated or pleasing flavors.
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Chutney
Chutney,A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. The chutney is known by name Bajji in Tulu and Gojju in Kannada. Chutney may be dry or wet. Dry chutney is generally in the form of powder.,In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food.,The Hindi translation of to make chutney is a common idiom meaning to crush. This is because the process of making chutney often involves the crushing together of the ingredients.,The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a kharal or khal in Hindi), or a flat piece of stone (called a sil) on which the ingredients are crushed together with a rounded stick of stone or wood (called a batta, pronounced with a hard t).,Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.,Types of chutney,Many authentic chutneys contain significant amounts of fresh green chilli peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include:,Coconut chutney,Onion chutney,Tomato chutney,Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where Hari is Hindi for Green),Tamarind chutney (Imli chutney),Mango chutney (made from unripe, green mangos),Lime chutney (made from whole, unripe limes),Garlic chutney made from fresh garlic, coconut and groundnut,Green tomato chutney. Common English recipe to use up unripe tomatoes,In temperate countries, chutneys are sometimes made using local main ingredients such as apples, peaches or tomatoes.,Flavourings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.,Spices most commonly include fenugreek, coriander, cumin and hing (asafoetida).,In South Africa there is a traditional commercial variety, Mrs Balls Chutney, that is made with dried fruit.
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Ketchups
Ketchup,Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a popular condiment, usually made with ripened tomatoes. The basic ingredients in modern ketchup are tomatoes, vinegar, sugar, salt, allspice, cloves, and cinnamon. Onions, celery, and other vegetables are frequent additions. In the UK, Ireland, Australia, South Africa, Malaysia, Iran and New Zealand and the Middle East, the terms tomato sauce, red gravy or red sauce are variously used to refer to a vinegar-less variant of ketchup or the variety discussed in this article.,Ketchup has not always been made out of tomatoes. It started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Mushroom ketchup is still available in some countries, such as the UK. Some popular early main ingredients include blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape.,The largest major commercial distributors of ketchup in the United States are the H. J. Heinz Company, Hunts, Del Monte Foods, Red Gold, and Brooks Ketchup.,Ketchup is often used for chips/fries, hamburgers, sandwiches and grilled/fried meats. Ketchup with mayonnaise forms the base of Thousand Island dressing and/or fry sauce. Ketchup is also typically used as a base for barbecue sauce, especially in the Southeastern United States.,Ketchup and U.S. politics,In 1981, Congress ordered the United States Department of Agriculture to issue new standards for federally financed school lunch programs, which would enable schools to economize; one of the USDAs proposals was to classify ketchup as a vegetable. The suggestion was widely ridiculed and the proposal was killed.,In 2004, presidential challenger John Kerrys ties to H. J. Heinz Company through his wife, Teresa Heinz, led some supporters of George W. Bush to create an alternative called W Ketchup so as not to add to his opponents campaign coffers.,In the United States, the Food and Drug Administration has prohibited the use of the word ketchup on product labels unless the product conforms to a set of strict guidelines. Despite the more general origins of the word, all products marketed as ketchup in the United States must be made from tomatoes, and the viscosity of the sauce must be within a very narrow range. The nutrient content of the sauce is also tightly regulated.
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Lemon Pickles
Indian pickle,Achar, the Hindustani word for a variety of spicy pickled side dish or condiment, redirects here. For the Biblical character Achar or Achan, see Achan (Bible).,Pickling in India is an ancient art of food preservation used. Indian pickles are quite different from the European variety in that the pickling is done in oil rather than using vinegar. Such pickles are also part of the cuisines of Pakistan and Bangladesh.,Preparation,Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped; they are then mixed with a special blend of ground spices and marinated in oil.,The choice of spices gives the Indian pickle its unique flavor. Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. Pickles can retain their freshness and flavor, so long as they do not come into contact with moisture. However, commercially made pickles use preservatives such as citric acid or sodium benzoate.,Indian pickles come in a wide variety of flavors -- a mango pickle from South India tastes very differently from that made in North India. In the southern states, sesame (gingelly) oil is preferred, while mustard oil is more typically used in pickle-making in northern India. The cuisine of the southern state of Andhra Pradesh is probably the spiciest of all Indian cuisine. Andhra pickles and chutneys have a unique flavor and are popular among all those who like it hot.,Fruits and vegetables used,Some of the vegetables and fruits used in pickling include, mango, lemon, lime, ginger, Indian gooseberry, onion, garlic, green chili, gunda, and kerda. There are a wide variety of different achars made and each is usually made with a mixture of fruits or vegetables which are chopped and marinated in a liquid (often oil or lemon juice) and a variety of different spices (often including lots of chile pepper) and salt. Almost all sorts of fruits vegetables found in South Asia are pickled in this manner, including pumpkins, heart of palm, mango slices, and rose petals, along with vegetables more conventionally pickled in the west. Some of the most popular varieties of Indian pickle are mango pickle, lemon pickle, lime pickle, mixed pickle (usually including cauliflower, carrot, and radish), onion pickle, and garlic pickle.,Names,Achar also written as Achaar and often simply called pickle in English) is the Hindustani word for the variety of spicy pickled side dish or condiment popular in the Indian subcontinent, in Southeast Asia, and in many other areas among ethnically South Asian communities. A similar dish in Malaysia is called acar, while Filipinos call it achara.,Urgai is the Tamil name for pickles. There are many indigenous varieties of pickles, some of the most popular ones being mangai urgai (mango pickle) and elimicha urgai (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called maavadu. Maavadu literally translates to tender mango. Maavadu is usually made early in the summer season when mangos are barely an inch long. The preservation process consists of uses castor oil which gives the pickle its unique taste. Maavadus are a local favourite served with yogurt rice or thayir sadam. Another interesting pickle from Tamil Nadu is narthangai, which is a citron preserved in salt. Unripe citrons are cut into spirals and stuffed with salt, which dries them out. This pickle stays fresh and unspoiled for a long time and is an accompaniment to sambhar rice.
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Sauces
Sauce,In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but with dishes such as pasta can contain more solid elements than liquid.,Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving. Sauces for salads are called salad dressing. Another variation is the pan sauce; this is made by adding an aromatic (such as chopped shallot) to a pan that has previously cooked meat, which has left hardened juices (called the fond) in the pan. After the aromatic has softened, a liquid (such as stock, wine, or water) is added to melt the fond in the bottom of the pan, a process called deglazing. An emulsifier, such as butter, can than be added to this quick sauce.,A person who specializes in making sauces is often referred to as a Saucier.,Sauces are an essential element in cuisines all over the world.,Examples of sauces,Mushroom sauce,Sauce Allemande,Sauce Americaine,Supreme sauce,Veloute,Brown sauces,Bordelaise sauce,Bourguignonne sauce,Chateaubriand sauce,Sauce Africaine,Sauce Robert,Bechamel family,Bechamel sauce,Mornay sauce,Emulsified sauces,Bearnaise sauce,Hollandaise sauce,Mayonnaise,Tartar sauce,Salad cream,Butter sauces,Beurre blanc,Cafe de Paris,Meuniere sauce,Sweet sauces,Butterscotch sauce,Chocolate or fudge sauce,Custard,Creme anglaise,Hard sauce -- not liquid, but called a sauce nonetheless,Fruit sauces,Applesauce,Cranberry sauce
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Soya sauce
Soy sauce,Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as an ingredient in Worcestershire sauce.,Types,Soy sauce originated in ancient China and has since been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Chinese, Japanese, Filipino, and Korean cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.,Health,Positive,A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine.,Negative,Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, so it may not be a suitable condiment for people on a low salt diet. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.,Soy is rapidly becoming a major food allergen, with increasingly wide recognition of its potentially severe and life threatening effects. Soy is not always clearly identified, and a variety of food constituents either are soy or are derived from soy.
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Synth vinegar
Vinegar,Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.,The word vinegar derives from the Old French vin aigre, meaning sour wine. Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.,Chemical Properties,pH Value,The pH of vinegar is typically in the range of 2 to 3.5, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4[citation needed].,Density,Vinegar has a density of approximately 0.96 g/mL. The density level depends on the acidity of the vinegar.,Production,Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.
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Mustard (condiment)
Mustard (condiment),Mustard is a thick yellow or yellow-brown paste with a sharp taste that is prepared from the ground seeds of mustard plants (white or yellow mustard or Sinapis hirta, brown or Indian mustard or Brassica juncea, and black mustard or Brassica nigra), by mixing them with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard can be an acquired taste for some.,General information,The Romans most likely developed the prepared mustards we know today. They mixed unfermented grape juice, known as must, with ground seeds (called sinapis) to form mustum ardens, or burning must.,There are many varieties of mustard, which vary in strength and flavor. Places known for their mustard include Dijon (strong) and Meaux in France, Norwich and Tewkesbury in the United Kingdom. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; whole-grain mustard retains some unground or partially ground mustard seeds. Bavarian sweet mustard contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged.,Also available is whole-grain mustard, where the seeds are not ground, but suspended whole in the other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have other additives to create a more complex and rich flavor, such as sun-dried tomato mustard and chili mustard.,Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping french fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs.
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Tomato Sauce
Tomato sauce,A tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meats and vegetables, but they are perhaps best known as sauces for pasta dishes.,Tomatoes have a rich flavour, a high liquid content, very soft flesh which breaks down easily, and the right composition to thicken up into a sauce when they are cooked (without the need of thickeners like roux). All of these make them ideal for simple and appealing sauces.,The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt.,Water (or another, more flavorful liquid such as stock or wine) is often added to keep it from drying out too much. Onion and garlic are almost always sauteed at the beginning before the tomato is added. Other seasonings typically include black pepper, basil, oregano, and parsley. Ground or chopped meat is also common.,Italian tomato sauces,The tomato has been central to Italian cuisine since its introduction from the Americas. Outside of Italy, this perception can be quite exaggerated: many people know little of Italian cuisine beyond pasta with tomato sauce. Italian varieties of tomato sauce range from Puttanesca sauce, seasoned with anchovies, capers, chili peppers and black olives, to Bolognese sauce, a predominantly ground-meat sauce which normally contains a small-to-moderate amount of tomato. Some Italian Americans on the East Coast refer to tomato sauce as gravy, especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan ragů.,Indian tomato sauces,Indian curry, especially as it has been exported out of India, is recognizable for heavily spiced sauces, often made from a tomato base.
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