Chilli Tamarind Pickle (Teteli Aru Jolokia Achar)
Code : P14210

200 Grams 

Digestive Powerhouse: Tamarind is naturally rich in tartaric acid, which acts as a powerful antioxidant and digestive aid.
Vitamin C & A: High levels of Vitamin C from chilies and Vitamin A from tamarind pulp support immune and vision health.
Electrolyte Balance: Contains essential minerals like Potassium and Magnesium found in raw tamarind.
Metabolic Stimulant: The capsaicin from the chilies helps in increasing the metabolic rate. 

Dual-Base Curing: Uses both oil-based and pulp-based preservation for a unique, thick consistency.
Bhut Jolokia Blend: Features a balanced blend of Ghost Pepper and standard local green chilies for layered heat.
No Added Colours: The deep dark brown colour is entirely natural, coming from the aging of premium tamarind. 

Natural Laxative: Tamarind fibre and acids assist in smooth bowel movements.
Cooling Effect: Despite the chili heat, tamarind is traditionally known in Assam to have a cooling effect on the blood.
Iron Absorption: The Vitamin C in the chilies helps the body better absorb the iron present in the tamarind. 

Tangy-Spicy Fusion: An immediate, sharp sourness followed by a creeping, intense heat.
Complex Sweetness: Contains subtle, natural sweet undertones from ripened tamarind fruit.
Smoky: Notes of roasted spices provide a faint smoky aroma. 

Jam-Like Consistency: A thick, pulpy base that clings to the chili pieces.
Fleshy: Soft, fibre-rich tamarind bits mixed with the firm crunch of chilies. 

The Tok-Jhal Balance: A classic Assamese flavour profile that is aggressively Sour and Spicy.

Primary: Fresh Green Chilies and Aged Tamarind (Teteli) pulp.
Base Oil: Pure cold-pressed Mustard Oil.
Spice Blend: Roasted Cumin, Black Salt, Turmeric, and Fennel seeds.
Sweetener: A tiny amount of organic Jaggery (Gur) to balance the extreme acidity.

Duration: 12 to 15 months.
Note: The high acidity of tamarind makes this one of the most shelf-stable pickles. 

Vegan & Vegetarian.
Gluten-Free.
Plant-Based: No animal products used in any stage of production.

Cool & Dark: Best stored in a ceramic (Boyam) or glass jar away from sunlight.
Avoid Metal: Due to high acidity, never use reactive metal spoons (like aluminium); stick to stainless steel or wood.

Geographic Source: Manufactured in Assam, India.
Sourcing: Tamarind is collected from old-growth trees common in rural Assamese homesteads.

Cultural Heritage: Inspired by the Tok (sour) palate prevalent in Assamese cuisine.
Traditional Use: Often served with Jolpan (traditional snacks) or used as a side condiment to cut through the richness of meat-heavy meals. 

Wild Sourcing: Much of the tamarind is sourced from backyard trees in Assamese villages, promoting forest-to-table practices.
Energy-Efficient Curing: Uses slow-ageing and sun-maturation, avoiding industrial heating or cooking.
Biodegradable Waste: Tamarind seeds and husks from production are composted and returned to local farms as organic fertilizer.
Social Inclusion: Employs local village workers for the labour-intensive process of de-seeding the tamarind by hand.