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Chutney

We offer the best product range of Pickle and Chutney and Chutney.

Pickle and Chutney

Pickle & Chutney are indispensable part of the cuisines as they add a distinct flavor to the food. We offer a large range of Pickle & Chutney that includes Green Mango Pickle, Tomato Chutney, Pyaaz Ki Chutney, Nimbu ka Achaar and so on. Today, we have carved a niche as one of the distinguished Coconut Chutney Suppliers and Tamarind Chutney Exporters. Prepared from the fresh vegetables and fruits, our Pickle & Chutney are safe to eat and easy to consume. Exotic taste of our Pickle & Chutney distinguishes them from other brands present in the market. So the next time you would like to have a culinary adventure try India's palate ticklers. Just a tiny bite of an Indian pickle will set your mouth tingling, your being will suspend and you will be in the moment.  With recipes passed down from mother to daughter, India has hundreds of types of pickles. Venture into the world of Indian pickles...welcome to India's old culinary tradition ... Mom's Tomato Chutney - Indian Tomato Relish I love this simple, easy-to-prepare Chutney. My Mom usually serves it with Pulaos and Biryanis. It also tastes really good with Stuffed Parathas. Chunda - Chundo - Hot Sour Sweet Mango Pickle from Gujarat This delicious pickle takes time and effort to make but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20-30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency! Since most of us don't have the time and sometimes the sun (!) required to do this, here is a quick and less time consuming version of the recipe. Gajar Ka Achaar - Carrot Pickle Pickled crunchy carrots make a terrific accompaniment for just about any meal. I love to eat this Achaar (pickle) with plain rice and yogurt! Nagi's Garlic Gunpowder This Andhra (from Andhra Pradesh in South India) version of the famous Gunpowder Chutney was created by a family friend, Nagi. Enjoy! South Indian Gunpowder Chutney Serve South Indian Gunpowder Chutney with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and tuck in! Pyaaz Ki Chutney This delicious chutney can be used as a dip or spread and tastes great with just about anything! Spicy Peanut Chutney This fiery chutney is great with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes). You can have it dry or add some tamarind juice to make a delicious tangy-hot dip too! Curd Chilly It sounds fiery but isn't as fierce as the name suggests! Curd Chilly is a pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. Curd Chilly goes well with Curd Rice and plain boiled rice and Sambar (south Indian style lentils). Sikkim Tomato Achaar (tomato pickle from Sikkim) This fiery partner for Momos (wontons) is really easy to make. It also tastes great with plain boiled rice. Coconut Chutney (South Indian) This mild chutney is the perfect companion for idlis (south indian steamed rice cakes), dosas and uttapams(south Indian rice pancakes). Shengdaana Lehsun Chutney (peanut garlic chutney) From the state of Maharashtra, this dry chutney is often eaten over plain boiled rice with ghee drizzled over it. Some of its primary ingredients are coconut and peanuts which are found in abundance in this state. Hell's Flame This really hot chutney lives up to it's name! Anglo-Indian in origin, it was and still is, eaten with pulaos (pilafs) and meat curries and a salad. To still be able to enjoy it, you can reduce the amount of red chillies. Aam Ka Achaar (mango pickle) There are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas(Indian bread) and yoghurt. Fresh Prawn Pickle Recipe The Goans from western India are experts at pickling different types of meat and fish. Here is a simple recipe for a delicious pickle made with fresh prawns. It tastes great with boiled rice. Nimbu ka Achaar (lime pickle) This is probably one of the two most popular of Indian pickles - mango and lime. It is surprisingly easy to make but takes patience and time! Bharwaa Laal Mirchi ka Achaar (stuffed red chilli pickle) This pickle sounds fiery but it is a classic case of more bark than bite! The best part is, it's easy to make. Andhra Tomato Pickle This pickle is so tasty it can be eaten with just plain boiled rice! Tamarind Chutney This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks. Mint-Coriander Chutney This basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like biryani.

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