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Chuhara Rasah — Dry Date Achaar (Oil-Free, No Added Sugar)

(5 reviews)

Chuhara Rasah — chewy, sweet-tangy dry dates cured with lemon juice and nine warming spices. No oil, no added sugar. The sweetness is the dates themselves; the spice is cardamom, mace, nutmeg and cinnamon. Eaten in small bites, the way mukhwas is eaten. From our 1857 family kitchen.

Don't leave the kitchen empty-handed.

A 30 g sample from this month's batch is included with orders above ₹699 — from the same batch as your order, tucked in before we pack.

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₹ 499.00 ₹ 499.00
₹ 499.00
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— CORE FEATURES

No Oil

Preserved with salt, lemon juice and ti

No added sugar

The sweetness is the dates alone

9 warming spices

Cardamom, mace, nutmeg, cinnamon, clove (almost no heat)

1857 Katra recipe

Hand-made by Uma Agarwal

"Sweet-tangy dry date achaar with nine warming spices. The sweetness comes from the dates alone — no jaggery, no sugar, no honey. Made in our Delhi NCR kitchen from a family recipe unchanged since 1857, Katra, Prayagraj." — Ramesh Dixit, Ghaziabad

WHAT IT IS

What is Chuhara Rasah?

छुहारा  DRY DATES  |  रसः  TASTE

Chuhara Rasah is Maatru Rasah's oil-free, sweet-tangy dry date achaar. The sweetness comes from the dates (chuhara) alone, not from added sugar; nine warming spices, lemon juice and salt do the rest. Unlike most achaar, it isn't a meal side — it's eaten the way mukhwas or supari is eaten, a small bite to reset the palate between or after meals. Made to the 1857 Katra, Prayagraj family recipe, in our own kitchen. Ships across India.

Why This Achaar So Special→

Uma Agarwal sorting raw mango pieces for Tailam Aamra mango pickle before sun-curing. Maatru Rasah.

OUR STORY

“As a child, Chuhara Rasah was the jar I went looking for after dinner. Something sweet with a little sourness to close the meal on: a few soft pieces of date, the spices warm but never sharp. My mother kept it where I could reach it, a mistake she made happily. When friends came over the bottle rarely survived the evening, and I would open a fresh jar the next morning and pretend I hadn't noticed. That habit never left me. It is still the achaar I reach for after a heavy plate — oil-free, sweetened by the dates alone, exactly the way Uma makes it. ”

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

Why Chuhara Rasah is different 

Chuhara Rasah dry date pickle preserved with salt, lemon juice and time, without mustard oil. Maatru Rasah.

No mustard oil

Preserved with salt, lemon juice and time — no oil base. The achaar tastes of the dates and the spices, not of oil layered on top.

Chuhara Rasah dry date pickle sweetened only by dates, with no jaggery, honey, refined sugar or date syrup. Maatru Rasah.

No added sugar

The sweetness comes from the dates alone — no jaggery, no honey, no refined sugar, no date syrup. The fruit is the sweetener. Most commercial chuhara achaars can't say that.

Chuhara Rasah dry date pickle with cinnamon, cloves, bay leaf, cardamom, mace, nutmeg, cumin and black pepper. Maatru Rasah.

A sweet-spice cluster

Cinnamon, cloves, bay leaf, green and black cardamom, mace, nutmeg, cumin and black pepper — nine spices, aromatic rather than fiery. Black pepper is the only pepper; there's no chilli.

Chuhara Rasah dry date pickle made by hand in small batches in the Maatru Rasah kitchen.

Small batch, by hand

300 to 500 jars a month, across everything we make — cured in chini-mitti barni, filled by two hands. The day that requires machinery is the day we stop growing. FSSAI 12723052000504.

— WHAT’S INSIDE

What's in the jar

Dates anchor the recipe; the masala does the rest. Ingredients, in descending order of weight:

THE BASE & SPICES

  • Dates (chuhara)
  • Lemon juice
  • Cumin (zeera)
  • Salt
  • Cinnamon (dalchini)
  • Black pepper (kali mirch)
  • Cloves (laung)
  • Bay leaf (tej patta)
  • Green cardamom (hari elaichi)
  • Black cardamom (badi elaichi)
  • Mace (javitri)
  • Nutmeg (jaiphal)

WHAT’S NOT IN THIS JAR    Added sugar of any kind — jaggery, refined sugar, honey or date syrup.    Mustard & refined oil      Sodium benzoate, potassium sorbate, EDTA, MSG, artificial colour or anti-caking agent. Nothing that wasn't in an Indian kitchen before 1950.

— HOW WE MAKE IT

How we make Chuhara Rasah

Chuhara Rasah is made in small batches through the year, never all at once. When a batch sells out, the next is made the following month — within our 300-to-500-jars-a-month kitchen. Hand-filled from the barni into a glass jar — never plastic — when your order is packed. Made in small monthly batches, not seasonally: when a batch sells out, the next is about a month away.

1

Wash & de-seed

The dry dates (chuhara) are washed first, then each one is cut open and the seed removed by hand.

2

Sun-dry

The de-seeded pieces are spread out and dried in the sun until the surface moisture is gone.

3

Mix

Fresh lemon juice, salt and the nine ground spices (cumin, cinnamon, black pepper, cloves, bay leaf, green and black cardamom, mace, nutmeg) are mixed through the dates by hand.

4

Fill & press

The mix is packed into a chini-mitti (porcelain) barni, pressed down firmly, and sealed.

5

Sun-cure (about a week)

The sealed barni sits in the sun for roughly a week — longer when the sun is weak. No flame, no cooking; the sun does the work. The dates soften, the masala settles, the sweetness deepens.

Our Legacy

Since 1857

Small Batch

300 to 500 jars a month, by hand

Uma Agarwal preparing Tailam Aamra mango pickle with raw mango and masala in the Maatru Rasah kitchen.

PROVENANCE

Where this recipe comes from

The Agarwal family kitchen in Katra, an old quarter of Prayagraj, has cured the year's achaar since 1857. The chuhara recipe was a winter staple long before it was a product — dried dates kept well when the season ran lean, and turning them into achaar carried that pantry through the year without adding heat or oil. We founded Maatru Rasah in 2013 to take the kitchen past the family table. Every jar today is made in our own kitchen, in the same proportions Uma learned from her elders.

→ Read the full kitchen story

No added sugar vs a commercial chuhara achaar

Aspect Chuhara Rasah Commercial chuhara achaar
Source of sweetness Dates alone Dates + added jaggery, sugar or syrup
Sugar on the label None Often the 2nd or 3rd ingredient
Taste Fruit-sweet; the masala stays forward Pushed-sweet; masala sits behind a sugar layer
Keeps by Salt + lemon juice + time Often added sugar or sodium benzoate
Best for Sweet-tangy without a sugar load A syrup-thick achaar

Oil-free vs a typical oil-based achaar

Aspect Chuhara Rasah (oil-free) Typical oil-based achaar
Preservation Salt + lemon juice + time Salt + mustard oil + sun + time
Texture Lighter, fruit-forward Oil-coated, denser
Use A mukhwas-style bite with chai or after a meal A side with roti/paratha where oil integrates
Vrat No — contains regular salt Depends on recipe
If you want oil Try Tailam Aamra → (mango) —

Looking for something else from our kitchen?

You're viewing Chuhara Rasah — oil-free, no added sugar, eaten like a mukhwas. Want a mango achaar, an oil-based one, or something for vrat? Here are the others.

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— STORAGE

Storage & refrigeration

UNOPENED 

12 months from the packaging date. Cool, dry, out of direct sun.

AFTER OPENING

6 months. Refrigeration optional (fine in a hot kitchen).

THE ONE RULE

Use a dry spoon, every time; wipe the lid before closing. Oil-free achaar is moisture-sensitive — a wet spoon breaks the salt-lemon balance and can spoil a jar in days.

→ How to store achaar after opening: a practical guide

— HOW TO USE

How to enjoy Chuhara Rasah?

A few pieces at a time — the way mukhwas or supari is eaten. Keep a small jar at the table and pick one after a meal, the way you'd reach for saunf. It pairs with chai or an evening drink the way namkeen does. Use it as a palate reset when a dish is too rich or too plain. On a long evening, a few pieces on a small plate hold their own.

Specifications

Net weight100 g · 200 g (glass jar)
ContainerGlass jar with metal lid
IngredientsDates (chuhara), lemon juice, cumin, salt, cinnamon, black pepper, cloves, bay leaf, green cardamom, black cardamom, mace (javitri), nutmeg (jaiphal)
OilNone — oil-free
SweetenerDates only — no added sugar, jaggery, honey or syrup
Souring agentFresh lemon juice
Heat level1 / 10 (black pepper only, no chilli)
Spice count9 warming spices (12 ingredients total)
ProcessCured 10–14 days in chini-mitti barni — no oil, no cooking
Shelf life12 months unopened · 6 months after opening
StorageCool, dry place. Refrigeration optional. Dry spoon only.
DietVegetarian
Vrat / fastingNo — contains regular salt (for vrat, see Falahari Aamra)
JainNo onion, garlic or asafoetida. Verify against your community's rules.
AllergensNone known. Made in a kitchen that also handles mustard, wheat, sesame and tree nuts.
Hand-made byUma Agarwal
Recipe originKatra, Prayagraj — family recipe since 1857
Country of originIndia
Production300 to 500 jars a month, by hand
FSSAI License12723052000504
ShippingAcross India, 2–3 days. Free delivery above ₹999.

— FREQUENTLY ASKED QUESTIONS

FAQ

Here are some common questions about our Chuhara Rasah (Dry Date Achaar).

No. The sweetness comes from the dates alone — no jaggery, refined sugar, honey or date syrup. If you've had commercial chuhara achaar before, this will taste less sweet; that's the dates speaking for themselves.

Yes — preserved with salt, lemon juice and time. No mustard oil, no refined oil. For oil-based achaar, see Tailam Aamra → (mango).

Low heat. Black pepper is the only pepper and there's no chilli — about 1 on a 10-point scale. The warmth comes from cinnamon, cloves and the two cardamoms, which are aromatic, not fiery.

It's a mukhwas-style bite, not a meal side. A few pieces after a meal, with chai, or whenever the palate needs a reset.

12 months unopened; 6 months after opening, with a dry spoon and cool, dry storage. Oil-free achaar is more moisture-sensitive than oil-based, so the dry-spoon habit matters more here.

The recipe has no onion, no garlic and no asafoetida (hing). Whether that meets your community's rules depends on the specifics your family follows — please verify before serving.

No — it contains regular salt. For vrat, see Falahari Aamra →, our oil-free vrat achaar made with sendha namak.

We describe the traditional Indian uses of dates and warming spices in cooking, not medical effects. For any health question, please consult a qualified professional — we make no medical claims about our products.

Send a photo of the jar and outer packaging within 24 hours of delivery to [email protected]. We replace from the next batch, courier covered both ways. Because the food is perishable and made to order, opened jars aren't returnable. See returns policy →.

Chuhara Rasah dry date pickle jar. Maatru Rasah.

Chuhara Rasah · oil-free, no added sugar · ₹499 (100g) / ₹779 (200g)

No delivery charge above ₹999 · Ships across India in 2–3 days | Small monthly batches — when it sells out, the next is about a month away.