Jar / shaker
Green Chilli Mustard Seasoning 100g
₹99
Free shipping on orders of ₹499 or more
Green chilli heat with the achari notes of fennel, black mustard, fenugreek and hing, for chaats, raita, fried snacks, fish and paneer tikka.
- Packaging
- Jar / shaker
- Availability
- Sold out
- Heat
- Hot (3 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Green Chilli Mustard Seasoning 100g
- Net quantity
- 100g
- MRP
- ₹99 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Salt, Green Chilli, Fennel, Black Mustard, Garlic, Ginger, Fenugreek Seed, Hing
- Allergen information
- Contains mustard. Packed in facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Green Chilli Mustard Seasoning tastes like a green chilli achaar in powder form: the grassy heat of green chilli comes first, then the sharpness of black mustard, the sweetness of fennel, a faint bitterness from fenugreek seed and the savoury depth of hing, with garlic and ginger underneath.
Sprinkle it over chana chaat, cucumber raita or a bowl of khichdi, dust it on pakoras, samosas, nachos and fries, or rub it on fish, paneer and potatoes before they go on the tawa. Stirred in at the end, it gives a plain dal or aloo sabzi a quick pickle-style lift.
Tip: mix a teaspoon into curd with a little mustard oil for an instant achari marinade.
- Best for
- Achari paneer tikka, fish fry, aloo sabzi, chana chaat, raita, pakoras, nachos, fries, dal tadka, khichdi
- How to use
Sprinkle half to 1 teaspoon over a serving of chaat, raita, fries or pakoras. For 500 g of fish, paneer or potatoes, mix 1 to 2 tablespoons with 3 tablespoons of curd and 1 tablespoon of mustard oil, coat well and rest for 30 minutes before frying, grilling or roasting. It already contains salt, so season only after tasting.
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