Whole, so you decide
Keep the chilli whole for tempering, soften it before making a paste, or grind it when a recipe calls for fresh chilli powder. One form gives you several ways to cook.
Rajasthan special • whole dried chilli • 200 g
Mathania Red Chilli.
A 200 g pack of whole dried red chillies for cooks who want control over the final flavour: use them whole in a tadka, soften them for a chilli paste, or grind a small batch at home.
- Net quantity
- 200 g
- Form
- Whole dried red chillies
- Use it in
- Tadka, paste and home-ground masala
Price₹250
Ordering opening soon
The current pack artwork confirms the product name, whole form and 200 g quantity. Final MRP, batch, best-before, sourcing declaration, FSSAI information, customer care and delivery terms will be published before ordering opens.
A chilli with a place
Mathania belongs to the food vocabulary of Jodhpur.
Mathania is in Jodhpur district, Rajasthan. The product name is widely used for whole chillies and chilli powder connected with the region. We will publish MarwarMade’s verified sourcing declaration before sales begin.
Start small
Heat and colour can vary naturally between individual chillies and harvests. Begin with less than you think you need, taste the dish and adjust gradually.
Built for real recipes
Use it in tadka, gravies, chutney, chilli paste and Rajasthan-rooted dishes such as Laal Maas. Match the quantity to your recipe and preferred heat.
Whole chilli cooking guide
One pouch. Three useful ways to bring it into the pan.
The best format depends on the dish. Use a whole chilli for a quick aromatic tadka, a softened paste when you want it worked through a gravy, or a small freshly ground batch for flexible everyday cooking.
1. Bloom it whole
- Check the chilli and remove any loose dust.
- Warm oil or ghee over moderate heat.
- Add one whole chilli and let it bloom briefly without burning.
- Continue with the dal, sabzi or tadka ingredients in your recipe.
Whole dried chillies can darken quickly. Lower the heat if the chilli begins to scorch or smoke heavily.
2. Make a chilli paste
- Remove the stem if your recipe calls for it.
- Soak the chilli in warm water until pliable.
- Drain, then blend with only as much fresh water as needed.
- Cook the paste thoroughly as part of the masala base.
Wear gloves if your skin is sensitive and avoid touching your eyes while handling chillies.
3. Grind a small batch
- Wipe or sort the chillies and remove stems as preferred.
- Dry-roast very gently only if the recipe needs it.
- Cool completely before grinding.
- Store the ground chilli airtight and use it while its aroma is fresh.
Keep the room ventilated while roasting or grinding dried chillies.
Storage after opening
Seal the pouch well or move the chillies to a clean, airtight container. Store away from heat, direct sunlight and moisture. Always use dry hands or utensils, and discard the product if you notice moisture, mould or an unusual odour.
Mathania red chilli FAQ
Is this whole chilli or chilli powder?
It is a pack of whole dried red chillies. The current pack size shown is 200 g.
Is Mathania the same as Mathaniya?
Both spellings are commonly used in product searches. This page uses Mathania to match the name printed on the current MarwarMade pack.
How hot is Mathania red chilli?
Heat can vary between chillies and harvests. MarwarMade will not publish a fixed heat claim until the selling batch has been assessed, so start with less and adjust after tasting.
Can I use it for Laal Maas?
Mathania chilli is closely associated with Laal Maas in Rajasthani cooking. Follow your recipe for the number of chillies, soaking method and cooking time.
Is it stemless?
The product is not described as stemless. The pack photograph shows natural whole chillies, including some stems.
When can I order it?
Ordering will open after the final MRP, product declaration, sourcing information, customer-care channel and delivery terms are published.