Brooklyn DelhiSmall Batch Daily
Hails from: Brooklyn, New York
Enjoys: Improving all the rice in your life, #toasttuesdays, Indian nachos
Made in small batches by: Chitra Agrawal + Ben Garthus of Brooklyn Delhi
You're an afficianado of sriracha, harissa and kimchi, but is achaar in your rotation? Also known as Indian pickle, achaar is relish made from vegetables, fruits, chilies, spices and oil. It's India's answer to the aforementioned condiments. Traditionally served over rice, dal, curry and yogurt we're fond of putting it on pretty much everything. Founder Chitra Agrawal has been writing about, teaching and making Indian recipes for local markets and special pop-up dinner events in Brooklyn since 2009. When she realized that the only achaars available for sale in the US were salt-heavy and cooked with unhealthy oils & preservatives she began making her own featuring local produce and ingredients. We're mighty glad she did. And when these achaars inspire you to explore more Indian cuisine, you can check out Chitra's newly released cookbook, Vibrant India.
Details: Trio includes three 6-oz achaars -
- Roasted Garlic - This relish is made with oven-roasted garlic, lemon, oil, a mix of Indian spices, red chili powder and unrefined cane sugar. It has a spicy, sour, savory and sweet kick.
- Rhubarb Ginger - This seasonal relish is made with local rhubarb (Samascott Orchards, Willow Wisp Organic Farm, Wilcklow Orchards), fresh ginger, green chilies, lemon, safflower oil, a mix of Indian spices, red chili powder and unrefined cane sugar. It has a spicy, sour, savory and sweet kick. Traditionally, this recipe is made with green mangoes or thin-skinned lemons in South India, but Chitra subs in rhubarb to give it that tart, sour flavor from a local vegetable.
- Tomato - Brooklyn Delhi's tomato achaar, a 2016 Good Food Awards winner, is made with locally-grown tomatoes, tamarind, a mix of Indian spices, red chili powder, unrefined cane sugar and sesame oil.