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We travel back in time to our mother’s and grandmother’s kitchens, where homemade delicacies were refined and created every season. Enjoy a nostalgic taste with nutritious, ready-to-eat, stone-ground chutneys from Telengana and Andhra Pradesh.
After opening, store in the refrigerator. Consume within 6 weeks.
Cucumber Chutney is a savoury, spicy, sour Special Chutney. This Chutney tastes great with hot Rice and Ghee, and also with Idly, Dosa and Chapathi.
Preparation: Mix 3-4 tbsp of Aachi Coriander Thokku to 400-450g of cooked rice. Garnish with coriander leaves and serve. It may also be used as a side dish for Idly, Dosa, Chappathi and poori.
Ashoka Schezwan Chutney with Olive Oil is a combination of red chilli, ginger, garlic, olive oil with a light fire of shezwan pepper and oriental spices. Schezwan Chutney is used in a variety of Chinese dishes.
