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StreetStyle Wasp Chilli Pickle

399.00

Units Sold: 73

Prepared in Punjabi style, StreetStyle Tattaiya or Wasp Chilli Pickle is packed with a sting you would want to savour with all your meals.

Out of stock

Description

Ever heard of Wasp/Tattaiya chilies?? Even I hadn’t. The food-explorer side of me came across these chilies sometime back, small, slender and super hot! For those who do not know, Tattaiya means Wasp and these little chilies, definitely pack a sting 😛

And there itself I wondered, how delicious and flavourful its pickle would turn out to be.

Feel the aroma of fennel seeds, and that pungent essence of mustard oil in every drop

 

Joining our bestselling other street style pickles, this one also packs a punch, a punch you would want to savor with all your meals. We are told that these chilies are not readily available and hence not many are aware of it. Prepared in Punjabi style, the aroma of fennel seeds, the color of red chili powder, and that pungent mustard oil make this pickle uber delicious.

Prepared in Punjabi style, StreetStyle Tattaiya Chilli Pickle is packed with a punch you would want to savor with all your meals

Ingredients:
Wasp/tattaiya green chilies, fennel seeds, fenugreek seeds, salt, red chili powder, dry mango powder, and cold-pressed mustard oil.

Delicious and flavourful pickle turned out of the rare Tattaiya chilies

Net Weight:
300 g

Best accompaniment for any Indian meal

Shelf Life:
12 months
Storage:

Store in a cool and dry place, away from direct sunlight. If you like your pickle a little matured, place the jar in sunlight for a couple of days.

Tattaiya Chilli Pickle by Masala Monk

Shipping:
We have a processing time of 7 to 14 days on all our products, however, it may take 3-4 weeks for final delivery depending on your location and pin code.

Additional information

Weight 300 g
Dimensions 5 × 5 × 5 in

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Mohit Arora, a true foodie by heart, has brought some of his family recipes and his own recipes to be shared with fellow foodies who share the same passion. Having traveled to different parts of the world has brought him a thorough knowledge of flavours and textures, which he plays around when he creates new recipes and it becomes a new product from his kitchen.

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