Pickles

Ashoka turmeric pickle is a traditional Indian pickle made from turmeric, a root vegetable that is commonly used in Indian cuisine for its vibrant color and flavor. The pickle is made by mixing sliced turmeric with a blend of spices, including mustard seeds, cumin, fenugreek, and chili powder, and then marinating the mixture in oil and vinegar.

The Ashoka brand is known for producing high-quality Indian pickles, chutneys, and other condiments. Their turmeric pickle is a popular and flavorful condiment that can be enjoyed as a side dish with a variety of Indian meals, including rice dishes, bread, and curries.

Turmeric is also known for its health benefits, as it contains a powerful antioxidant called curcumin, which has anti-inflammatory properties and is believed to help with various health conditions. Ashoka turmeric pickle is a delicious and convenient way to incorporate the health benefits of turmeric into your diet.

Kashundi is a type of traditional Bengali mustard sauce or relish that originated in the Indian subcontinent. It is known for its strong and pungent flavor, characteristic of mustard-based condiments. Kashundi is a popular accompaniment in Bengali cuisine and is often served with various snacks and fried items.

Here's a basic recipe for making Kashundi:

Ingredients:

1. Yellow Mustard Seeds: 1 cup
2. Black Mustard Seeds: 1/4 cup
3. Green Chilies: 4-5 (adjust according to spice preference)
4. Ginger: 1 inch piece, chopped
5. Turmeric Powder: 1/2 teaspoon
6. Salt: 1 teaspoon (adjust to taste)
7. Mustard Oil: 1/2 cup (you can adjust the quantity based on your preference)
8. Vinegar: 1/4 cup

Instructions:

1. Soak Mustard Seeds: Soak both yellow and black mustard seeds in water for at least 4 hours or overnight.

2. Grind Mustard Seeds: Grind the soaked mustard seeds along with green chilies, chopped ginger, turmeric powder, and salt to a smooth paste. You can use a little water if needed.

3. Add Mustard Oil: Transfer the mustard paste to a bowl and add mustard oil. Mix well.

4. Add Vinegar: Add vinegar to the mixture and stir thoroughly.

5. Store: Transfer the Kashundi to a clean, airtight jar. Allow it to mature for a day or two before using to enhance the flavors.

Note: The pungency of the Kashundi will mellow down a bit as it matures.

Kashundi is often served with fried snacks like fish cutlets, fish fries, and other savory items. It adds a bold and flavorful kick to the dishes it accompanies. Additionally, Kashundi is sometimes used as a marinade for certain Bengali dishes.