FREQUENTLY ASKED QUESTIONS

WHAT DO I PAIR WITH CHUTNI PUNCH? 

Add a punch of flavor to anything! Inspired by traditional South Indian family recipes, our finishing spice blends add a burst of flavor to anything you’re eating.

Sprinkle on toast, eggs, avocado, pizza, rice, roasted veggies, fish, & baked potatoes. 
Toss/coat meats, salads, fries, & popcorn. 
Mix into dressings, dips, sauces, & soups.
Check out the Ideas & Inspiration page for more ways to use CHUTNI PUNCH.

WHAT ARE THE INGREDIENTS?

Made with ingredients from nature: product color, texture & taste may vary.

SAVORY CHANA: Roasted black chickpeas, jaggery, mushroom, coconut,
sea salt, tamarind, turmeric, chili, curry leaves, asafoetida (hing, rice flour, turmeric). Contains coconut

SUPER SESAME: Sesame seeds, flax seeds, jaggery, coconut, nutritional yeast, sea salt, chili, tamarind, garlic, curry leaves, asafoetida (hing, rice flour, turmeric).
Contains sesame & coconut

SPICY PEANUT: Peanuts, chili, garlic, jaggery, cumin, tamarind, curry leaves, sea salt, asafoetida (hing, rice flour, turmeric). Contains peanuts

UMM...WHAT IS JAGGERY?

Jaggery is an unrefined natural sweetener typically made from sugarcane. It contains molasses which is usually removed during the process of refining sugar.  

ASA WHO?? HOW DO YOU EVEN SAY THAT?

Asafoetida (a-suh-feh-tee-duh) is the dried sap from the root of ferula plants. It is dried and then ground into a coarse powder and used for culinary and medicinal purposes.

ISN'T CURRY LEAVES THE SAME AS CURRY POWDER?

Curry leaves are NOT curry powder but leaves of the curry tree (Murraya koenigii) native to India. The leaves of this tree are used for both medicinal and culinary applications. They’re highly aromatic and have a unique flavor with notes of citrus.

WHERE ARE THE INGREDIENTS FROM?

I work hard to source the ingredients as locally and domestically as possible. My garlic and flax seeds come from local Ohio farms; curry leaves from a farm in California; peanuts from a local family farm in Oklahoma; and sea salt from the West Coast. The ingredients that only grow in India, are from...India.

ANY TIPS?

#1 DO NOT store CHUTNI PUNCH in your spice cupboards. Store it right next to your stove, beside the salt cellar.

#2. CHUTNI PUNCH is made with real ingredients so they will settle over time. Using a clean spoon gently mix the seasoning blend before use.

#3. With a clean spoon scoop out as much or as little as you need.

#4. Add more salt to taste, if needed. 

#5 For the freshest flavor, use within 6 months of opening or refrigerate for longer use. 

CONTACT

We want to hear from you!
Call us at (216) 505-0098 or email us at hello@chutnipunch.com.

 

 

  • Scrambled eggs with a KAPOW!

    Scramble eggs and sprinkle Super Sesame to add a punch of flavor. Serve on toast to start your day off right. Creamy and tasty!

  • Avocado toast

    Mash avocado with some lime juice and a touch of salt to taste. Spread over toasted multigrain toast and sprinkle Savory Chana before you enjoy. Toast, elevated!

  • Bagel with a KAPOW!

    Spread cream cheese on bagel. Sprinkle CHUTNI PUNCH. Spicy cream cheese, anyone?

  • Tricolor salad

    Avocado, tomato and olive oil come together in this tasty salad. A sprinkle of Savory Chana brings it all together. Umami meets creamy!

  • Poached eggs in a tomato sauce

    Cook tomatoes with onion and garlic. Make wells in the sauce once cooked. Break eggs into wells and cook covered until eggs are set to desired consistency. Sprinkle Super Sesame to finish. Adding crunch to the oozy!

  • Mushroom pizza

    Spread pizza dough into desired shape. Add olive oil and minced garlic. Then top with sliced mushroom and mozzarella. Bake until done and finish with a sprinkle of Savory Chana. Earthy, cheesy goodness.