Using ancient Ayurvedic spice combinations for optimum flavor and health, ATINA FOODS traditional style condiments are handcrafted in Upstate New York. Food is medicine and Taste is the vehicle!
At Atina Foods and Emporium we specialize in traditionally prepared condiments; Chutneys, Pastes and Salt Pickles using local and international ingredients. Our strong and unique flavors are skillfully combined to bring out the best taste and health benefit for your food and your self. ATINA FOODS will make anything you put it on swoon in amazing and invigorating taste, whether you are a good cook or not! Our Chutneys, particularly, are made in the style of an Ayurvedic Lehyam, or herbal Jam, using ancient combinations of whole spices, fruits, roots and herbs preserved in Jaggery, a minimally processed Indian Sugar, for healing and in our case, Taste. Food is medicine, and taste is its vehicle! Our recipes are evolved from Suresh's traditional upbringing in Kerala, South India, ancestral home of Ayurvedic health practices and a place where one considers food as medicine eating for health is a practiced custom. Cooking with his family and travel through out the diaspora and beyond have found their way to our new local land of Catskill New York. Combining produce from the country of origin with local and home grown material, we look for the most health beneficial combinations from there to here, as Ayurveda not only means what we can get far away, but that the restorative elements are in one's present habitat. Watched over by ATINA, the Corn Goddess of the Mohicans, whose mountain feet we sit at, we are guided in this discovering. At present, you can find us at local Farmer's Markets, at our Emporium on Sundays in the warmer months, or here, online in front of your eyes!
Small: 2 oz - $7
Regular: 6 oz - $13
Perfectly balanced; strong, ginger hot, sweet earthy, and fruited sour. Layered flavors unfold on your palate. Traditionally called INJI PULI, this Ginger Tamarind Chutney has been used for centuries in South India to aid in digestion of a big meal. In fact, the English word for ginger, comes from INJI, the Malayalam word for the Ginger Rhizome!
With a spicy and aromatic kick, add it by the spoonful to appetizers, mains, desserts and drinks! Very versatile, Inji Puli is great with yogurt, cheese, on roasted meats, or baked potatoes, on ice cream, Chocolate!, baked apples, even with liquor. In the words of our market goers, "I put it in everything!" Let us know what you do with it! Has a hot (gingery) bite. Vegan, Now Gluten Free! You can read all about the origins of Inji Puli and other fascinating stories about this amazing condiment to worship gods, on our BLOG!
In traditional Indian practices, Turmeric and Ginger bring out the best in each other. By using salt rather than vinegar, this is a lacto-fermented pickle that is canned for shelf stability. Eating it is like having fresh turmeric and ginger every day. The fresh roots are pickled in their own juices brought out by the salt which helps to preserve and the lemon that softens the bitterness. Perk up your dishes with this tangy pickle, or as some do, eat it by the spoonful!
Turmeric Ginger Pickle is great in flavor opposition; with smoked foods, burger, meats, on vegetables, rice bowls, fish, salads as a salad dressing (thin with extra lemon, a little brown sugar).
Whole Garlic cloves preserved in a tamarind and jaggery (a minimally processed Indian sugar). Delicious! With a deep almost barbecued flavor, the thick semi sweet and tangy brine, plumed with full garlic cloves and steeped for a unique exciting flavor. Kids love it! Great with cheese on crackers, on sandwiches, meats, vegetables. The older the better with this Garlic pickle! Hand Silkscreened label! Vegan.