Red Mirchi Bharva Pickle | Lal Mirch ka Achar 475g

699.00 Original price was: ₹699.00.399.00Current price is: ₹399.00.
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  • No artificial preservatives or additives
  • Add a spoonful to elevate your dishes
  • Store in a cool, dry place.
  • Crafted using traditional recipes passed down through generations
Local & Safe Ingredients
Traditional Recipes
Sun-dried
Homemade Pickle
Category:

Description

Every jar of Chakh Kar Dekho Red Chilli Pickle embodies the authentic taste of Delhi’s homes, handcrafted with love by skilled local women. Packed with bold, vibrant flavours and a fiery punch, it adds a nostalgic touch and elevates every meal. Bring home tradition, empowerment, and taste in one jar!

Key Features:

  • Made with carefully selected, farm-fresh red chillies.
  • Infused with a secret blend of aromatic spices.
  • Preserved naturally in pure mustard oil.
  • No artificial preservatives or additives.
  • Crafted using time-honoured recipes passed down through generations.

Taste Profile:

A perfect harmony of heat and tang. The initial fiery kick of red chillies is balanced by a complex medley of spices, creating a robust flavour that lingers pleasantly on the palate.

Serving Suggestions:

  • Pair with plain yogurt and paratha for a classic combination.
  • Add a kick to your sandwiches or wraps.
  • Use as a spicy condiment for grilled meats or vegetables.
  • Add a spoonful to elevate your dal-chawal.
  • Mix a spoonful into your curry for an extra flavour boost.

Ingredients:

Fresh Red Chillies, Edible Common Salt, Mustard Oil, Spices & Condiments (Amchoor, Fenugreek, Fennel, Turmeric Powder, Nigella Seeds, Coriander, Bishop’s Weed), Acidity Regulator (E260, E330) & Preservative (E211)

Packaging & Storage Instructions:

Compact, spill-proof jars—durable, hassle-free, and built to last! Use a dry spoon for serving, ensure thorough mixing before use, and keep the oil layer intact on top of the pickle to maintain freshness. Store in a cool, dry place. It remains fresh for up to 12 months after opening.

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