We use these natural, simple, and premium ingredients

We decided to use Avocado oil in our cooking not because it's the lowest priced oil we could find, but because it is delicious, and nutritious. Avocado Oil is rich in oleic acid (a very healthy fat), polyunsaturated fats, carotenoids, and other antioxidant-rich nutrients that are linked to improved heart, skin, and eye health. It also enhances the absorption of important nutrients.  

Among other benefits,  according to studies, Calabash can lower blood sugar because it contains phytochemicals that can help release insulin in the body, controlling blood sugar levels. 

 Chili peppers are rich in various Vitamins such as Vitamin C, B6, K1 and A and Minerals such as Potassium, and Copper.

 The leaves of the cilantro plant has potent anti-inflammatory, antiseptic, antifungal, antimicrobial and significant chelating properties, that bind to heavy metals that are removed from the body.

We looked at a variety of preservatives, and decided to use Citric Acid.  It's a naturally occurring acid found in fruit such as lemons and limes.   If we didn't use citric acid, the chutneys would go bad in 4 days.  This preservative keeps it safe to eat for up to 4 weeks from production.  Of course, we could have used much harsher chemicals that can keep the chutney "fresh" for months, but we certainly wouldn't eat it.  

 Research has confirmed Cumin has health benefits such as promoting digestion and reducing food-borne infections. It also suggests some lesser-known benefits like promoting weight loss and improving blood sugar and cholesterol levels.    Cumin is very dense in iron, providing almost 20% of your daily iron in one teaspoon.   

 The leaves have found its way in many holistic treatments like Ayurveda, Siddha, Unani and traditional Chinese treatments for their medicinal properties in treating diabetes, diarrhea, gastro intestinal disorders etc. The extract from the curry leaves have an active constituent which is anti-diabetic in nature and hence are widely used for the treatment of diabetes. 

 Eggplants are rich in fiber and antioxidants.    A serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals.

In addition, eggplants are a source of phenolic compounds that act as antioxidants.

We never use canned tomatoes, instead we use fresh tomatoes, and organic tomatoes while they are in season.  There are various health benefits of using fresh tomatoes instead of canned.  Sure, we can save money by using canned, but we want to actually eat our food, and feed it to our children, so we want nothing but the best.

Studies show that garlic helps support your Immune system. In addition, garlic may reduce both systolic and diastolic blood pressure in people with metabolic syndrome—a group of health conditions that increase your risk of heart disease, stroke and diabetes, per the National Heart, Lung, and Blood Institute.  Garlic may also help regulate blood sugar levels, particularly in people with diabetes. It is also a source of antioxidants. 

Black lentils are shown to improve gut health because they are a rich source of soluble and insoluble fiber.   The fiber also helps keep your glucose levels in check.   In addition, they boost your body's iron level, they contain potassium, which is healthy for your heart.  It also contains nutrients like calcium, phosphorus, potassium, and magnesium, all of which help keep your bones strong.   These lentils act as a diuretic, which flushes out all toxins from the kidneys. 

Mustard seeds are packed with compounds like glucosinolates and myrosinase, which prevent the growth of cancer-causing cells in the body. Mustard seeds are also good for your bones as they are packed with a mineral called selenium, which makes your bones stronger. They also help to strengthen your nails, hair, and teeth. Mustard seeds contain antioxidant and anti-inflammatory properties that help in relieving pain in the gum, bones, and teeth. 

Salt is a basic necessity of cooking.  We use it in moderation.  Add more salt to our chutney according to your taste.  

Each tub of chutney has less than 1 gram of sugar in it.  It balances out the highly acidic taste of citric acid.   

Go ahead, eat an entire tub in one sitting, and you will have consumed less sugar than a stick of gum.