Aachi Red Chilli Pickle 300g

Parathas at a Punjabi friend's house, her mother insisting on one more spoon of achar.

• What: Red chilli pickle with fennel, in sesame oil
• Pack: 300 g jar
• Brand: Aachi, Chennai, since 1995
• Contains: Sesame, mustard

Pickle, also called oorugai (Tamil) · achar (Malayalam, Hindi, Bengali) · uppinakayi (Kannada) · ooragaya (Telugu) · lonche (Marathi) · athanu (Gujarati) · achaar (Punjabi).

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac and is headquartered in Chennai, Tamil Nadu. Its pickle range runs from South Indian favourites to this North Indian-style jar.

Red chillies are cured in sesame oil with mustard, fennel, fenugreek, turmeric and salt. The fennel gives it a sweeter achar smell against the heat, the way Punjabi and North Indian jars usually smell. It is oily and hot, so a small spoon goes a long way. Choosing between Aachi pickles? Red chilli for fennel-scented heat; green chilli for sharp, lemony heat; mixed vegetable for variety.

Tip: Spread a little inside a hot paratha with a pat of ghee, roll it up, and eat it straight off the tawa.

Goes well with: Aashirvaad Chakki Atta, Amul Ghee, Heera Moong Dal Washed

Red chilli, Sesame oil, Mustard, Fennel, Fenugreek, Salt, Turmeric.

• Mustard
• Sesame

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