AAVENOR

The range  /  Indian Cooking Pastes & Sauces  /  Chintha Chiguru Paste

Chintha Chiguru Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Chintha Chiguru Paste

Enhance your menu with our premium bulk Chintha – Chiguru Paste.

Sign in for pricing →
Sign in for pricingRequest a quoteRequest free sample

Chintha – Chiguru Paste is a unique and flavorful ingredient widely used in South Indian and Telugu cuisine.For Indian restaurants, catering services, and commercial kitchens in the USA, bulk Chintha – Chiguru Paste ensures that dishes maintain authentic regional flavor, consistent texture, and vibrant presentation. It is perfect for traditional preparations such as Chiguru Curry, Chiguru Pachadi, vegetarian stir-fries, and South Indian gravies, making it an indispensable ingredient for chefs seeking genuine South Indian taste.

With ready-to-use bulk Chintha – Chiguru Paste, kitchens can reduce prep time while ensuring authentic flavor, nutritional value, and visual appeal in every dish.

Why kitchens choose it
  • FDA compliant, ensuring safety and quality for restaurant use
  • Consistent flavor, texture & color, preserving the authentic taste of Chiguru leaves
  • Hygienically processed & shelf-stable, retaining nutrients and tangy aroma
On the menu
  • Curries & Gravies – Chiguru Curry, Vegetarian Gravies, and mixed vegetable dishes
  • Chutneys & Side Dishes – Chiguru Pachadi and tangy accompaniments
  • Fusion Dishes – Used in wraps, rice bowls, or as a healthy, flavorful mari
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

Same category

More from Indian Cooking Pastes & Sauces