The ads on my feed have gotten spicy lately, and I’m not complaining. I’ve been keen on a whole bunch of trippy desi condiments, and the algo sure has noticed.
Here are seven recent finds that had me “add to cart” stat.
Desi-made condiments we’re currently curious about
1. Bean-infused crispy chilli oil by Small Batch
Two of our favourite flavours, chilli crisp and hot bean sauce, in one bottle. It makes more than just Chindian dishes and stir fries fun – we want to have it with dhokla and bhakri, and on scrambled eggs.
Check it out at smallbatch.co.in
2. Vepillai katti by Girija Paati
Citron leaves dry pickle – tell us that your salivary glands are not already going into overdrive from reading those words. We’re putting this one in a cheese sandwich, using it as a fish marinade, and stirring it into rasam.
Check it out at www.girijaapati.com.
3. Chettinad-style mushroom + black garlic chutney by Chutnefy
Two Chettinad standards, garlic and mushrooms, in one ready-to-make-at-home chatpat chutney. Even better, it counts as a superfood. We’re putting it in fried rice, in veggie soup, and layering its umami into mushroom/mutton curry.
Check it out at chutnefy.com
4. Zesty chilli lime seasoning by Crista Spices
Could this be the Indian spin on Tajin? We’re testing it on pineapple chunks, makhana, bhutta, and suran fries. Will report back soon.
Check it out at cristaspices.com
5. Mandarin orange pickle by Aamra by NSK
Oranges, ginger, green chillies, and red chillies – when we are not using this as a punchy marmalade or scooping it up with khakhra, we’re mixing it into a yogurt dip.
Check it out at aamrabynsk.com.
6. Roasted garlic chilli salt by Himalayan Haat Farm
We saw a post where this flavoured salt was mixed into butter and smeared on hasselback potatoes, and suddenly all that time-consuming, precise slicing seemed worthwhile. We’re also thinking about shaking it into olive oil for dipping sourdough, or stirring it into marinara or salsa, or punching up a pesto.
Check it out at himalayanhaat.org
7. Mushroom ka achaar by Shroomery
What happens when portobello, cremini, and king trumpet meet kalonji and kairi? An achaar that boggles the mind. Shall we use it in a mazedar stir fry, or should we have it with parathas and dahi, or should we add it to kheema? The possibilities.
Check it out at shroomery.in
Come across any condiments lately? I’m all ears (and taste buds).