Whether you're looking to spice up your sandwiches, complement your curries, or simply enjoy a tangy snack, Spicy Tango pickles are the perfect choice. Explore our range and discover the delightful world of flavors that await you.
Chaat with Mango Pickle
1 cup of boiled potatoes, diced
1 cup of chopped onions
1 cup of chopped tomatoes
1/2 cup of chopped coriander leaves
1/4 cup of sweet tamarind chutney
1/4 cup of green chutney
1/4 cup of Spicy Tango Mango Pickle
Chaat masala, to taste
Salt, to taste
In a mixing bowl, combine the diced boiled potatoes, chopped onions, chopped tomatoes, and chopped coriander leaves.
Add salt and chaat masala to taste and mix well.
Add the sweet tamarind chutney and green chutney to the mixture and toss until well coated.
Add Spicy Tango Mango Pickle and mix gently to incorporate the flavors.
Allow the chaat mixture to sit for a few minutes to let the flavors meld together.
Serve the Mango Pickle Chaat as a tangy and spicy snack or side dish.
Feel free to adjust the quantities of ingredients and spices according to your taste preferences.
Catfish with Ranjaka
2 catfish fillets
Salt, to taste
Garlic powder, to taste
Lemon pepper powder, to taste
Turmeric powder, to taste
Kashmiri chili powder (for color), to taste
1 tablespoon of vegetable oil
Spicy Tango Ranjaka (as a marinade)
Preheat your grill to medium-high heat.
In a small bowl, combine salt, garlic powder, lemon pepper powder, turmeric powder, and Kashmiri chili powder.
Season both sides of the catfish fillets with the spice mixture.
Generously brush the fillets with vegetable oil to prevent sticking to the grill.
Place the seasoned catfish fillets on the preheated grill and cook for about 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
While grilling, brush Spicy Tango Ranjaka on both sides of the catfish fillets to add tangy and spicy flavors.
Once the catfish is cooked and nicely grilled, remove from the heat.
Serve the Grilled Catfish with Ranjaka hot and enjoy with your favorite side dishes or accompaniments.
Remember to adjust the spices and seasonings according to your taste preferences.
Avocado Toast with Garlic pickle
2 slices of bread (your choice of bread, such as whole wheat or sourdough)
1 ripe avocado
Garlic pickle (as per your taste and preference)
Fresh lemon juice
Salt and pepper, to taste
Optional toppings: sliced cherry tomatoes, fresh herbs (such as cilantro or basil), red pepper flakes
Toast the bread slices until golden brown and crispy.
While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until smooth and creamy. Squeeze in some fresh lemon juice and season with salt and pepper to taste.
Spread a generous amount of the mashed avocado mixture onto each toasted bread slice.
Take a spoonful of ricotta cheese and spread it on top of the avocado layer.
Now, add a dollop of garlic pickle on each toast, spreading it evenly.
If desired, add optional toppings such as sliced cherry tomatoes, fresh herbs, or a sprinkle of red pepper flakes for added flavor and garnish.
Serve the avocado toast with garlic pickle and ricotta cheese immediately and enjoy as a delicious and nutritious breakfast, brunch, or snack option.
Greek Yogurt with Mango Chunda
Crackers or bread slices
Optional: whipped cream cheese, fresh mint leaves
Take a serving bowl or individual bowls and add some Greek yogurt into each bowl.
Add a generous amount of Mango Chunda on top of the yogurt. The sweet and tangy flavors of the Chunda will complement the creamy yogurt.
Gently mix the yogurt and Mango Chunda together, ensuring the flavors are evenly distributed.
If desired, you can spread a layer of whipped cream cheese on crackers or bread slices.
Serve the Greek yogurt with Mango Chunda alongside the crackers or bread slices for a delightful combination of flavors and textures.
Optionally, garnish the yogurt with fresh mint leaves for a refreshing touch.
Hung Curd dip with Sweet Lemon Pickle
1 cup hung curd (strained yogurt)
1/4 cup sweet lemon pickle
2 tablespoons finely chopped onion
2 tablespoons finely chopped bell pepper (any color)
Salt to taste
Optional: 1 tablespoon Ranjaka (spicy chili paste)
In a bowl, take hung curd and whisk it until smooth.
Add the finely chopped onion, bell pepper and sweet lemon pickle to the curd. Mix well.
Season with salt according to your taste preference. Adjust the salt if the sweet lemon pickle is already salty.
If desired, add a tablespoon of Ranjaka for an extra spicy kick. Mix well to incorporate all the flavors.
Transfer the hung curd dip to a serving bowl.
Serve the hung curd dip with sweet lemon pickle alongside your favorite crackers or use it as a spread on a cheese board.
You can also enjoy it as a dip with fresh veggies or as a topping for toast or sandwiches.
Store any leftovers in a sealed container in the refrigerator for up to 2-3 days.
Buy them now and spice up your kitchen: https://www.spicytango.com/pickles