Brand

The Nani'S Kitchen

Country Of Origin

India

Ideal For

Traditional Condiments

Ingredients

• Fresh Green Chillies (Hari Mirch) - Coarsely Chopped Or Slit • Mustard Oil (Sarson Ka Tel) - The Traditional Oil Base Used For Preservation And Flavor • Mustard Seeds / Split Mustard (Rai / Rai Kuria) - Gives The Characteristic Tangy, Sharp Bite • Fennel Seeds (Saunf) - Provides A Sweet, Aromatic Undertone • Fenugreek Seeds (Methi Dana) - Adds A Slight Earthy Bitterness • Turmeric Powder (Haldi) - For Color And Natural Preservation • Asafoetida (Hing) - For Strong Savory Depth • Salt (Namak) "Core Ingredients • Raw Jackfruit (Kathal): The Main Component, Cut Into Bite-Sized, Tender Chunks. • Pure Mustard Oil (Sarson Ka Tel): Used As Both A Medium For Flavor And A Natural Preservative. • Salt: Vital For Taste And Critical For The Curing Process To Extend Shelf Life. Aromatic Pickling Spices • Fennel Seeds (Saunf) - Adds A Sweet, Refreshing Aroma. • Mustard Seeds / Mustard Powder (Rai / Sarson) - Gives The Pickle Its Signature Tangy Sharpness. • Fenugreek Seeds (Methi Dana) - Provides A Subtle, Pleasant Bitterness. • Nigella Seeds (Kalonji) - Adds A Distinctive Savory Pepperiness. • Turmeric Powder (Haldi) - Earthy Undertone And Gives The Gorgeous Golden Hue. • Red Chili Powder - For A Fiery, Bold Kick. • Asafoetida (Hing) - Enhances The Deep, Umami Savory Punch. • Amchur (Dry Mango Powder) Or Raw Mango Pieces - Often Added To Bring Out A Sour, Lip-Smacking Tanginess" "Button Mushrooms (Khumbh) • Oil & Acid: Mustard Oil, Vinegar • Primary Seasoning: Salt, Black Salt (Kala Namak) Traditional Spice Mix (Achar Masala) • Red Chilli Powder & Kashmiri Lal Mirch (For Color) • Yellow Mustard Seeds (Rai) • Fenugreek (Methi Daana) • Fennel (Saunf) • Turmeric (Haldi) • Asafoetida (Heeng) • Coriander Seeds (Dhaniya) • Nigella Seeds (Kalonji) • Carom Seeds (Ajwain) • Amchur (Dry Mango Powder) • Ratan Jot (Natural Herb Used Traditionally For Its Deep Red Color)" "Finely Julienned, Grated, Or Chopped Into Pieces. • Base Oil: Most Commonly Mustard Oil (Popular In North India) Or Sesame / Gingelly Oil (Popular In South India). • Tangy Agent: Fresh Lemon Juice, Tamarind Pulp, Or Vinegar To Provide A Sharp Sour Flavor And Natural Preservation. Primary Achar Spices • Red Chilli Powder: Gives The Pickle Its Signature Fiery Heat And Deep Red Color. • Salt: Vital For Flavor Balance And Preservation. • Turmeric Powder: Adds Color And Earthy Flavor. • Mustard Seeds / Powder (Rai): Adds A Sharp, Pungent Bite. • Fenugreek Seeds (Methi): Provides A Hint Of Characteristic Bitterness. • Asafoetida (Heeng): Lends A Deep, Savory Umami Aroma"

Pack Of

4

Type

Pickles