Oxfordshire Chilli Garden Pickle


Add our Oxfordshire Chilli Garden pickle if you love your chilies and want to experience our work on lovely locally grown produce. It certainly packs a punch and is lovely to put on the side of your plate or brush a little on your naan when you dip back in to your vegan curry.

Portion Size: 250g

Ingredients and Allergens

Red Chilli, Green Chilli, Vinegar, Garlic, Onion, Tomatoes, Ginger, Coriander Leaves, Cumin Seeds, Black Pepper, Cardamom, Fennel Seeds, Cloves, Dried Red Chillies, Caraway Seeds, Curry Leaves, Bay Leaf, Fenugreek Seeds, Salt. Vegetable Oil

Allergen advice. For allergens, see ingredients in bold.

Nutrition Information

Keep refrigerated and serve cold

Storage Instructions

Use by date given is for fresh delivery

Not suitable for freezing

Packaging and recycling

Our tubs are made with from Kraft recycled paper and are 100% recyclable. They are also biodegradable (in 180 days) and compostable as they are made from sustainable board with a plant based PLA lining.

Delivery & Returns

Delivery Days: Tuesday, Wednesday, Thursday, Friday & Saturday

When to order?

Order by 1pm – receive your order on the next day

e.g. Order Monday before 1pm and receive your order on Tuesday

Order after 1pm – receive your order in 2 deliver days

e.g. Order Wednesday after 1pm and receive your order on Friday

Order up to 90 days ahead – enter your required delivery date at checkout 


All our products are classed as perishable goods as they are all sent out fresh and chilled to order. For this reason we do not accept any returns.

Our commitment to you

If your items do not reach you by the scheduled day then we would always issue you with a full refund. We aim to deliver the next day from when you order as per our delivery schedule. If you are unhappy with the product you receive then please contact us on hello@veganpunjabi.delivery and we will be happy to discuss this with you. We deal with any product issues on a case by case basis as it means we can collate as much information as possible and feed it back into our procedures.