Authentic Homemade Pickles and Spice Blends in South Bengaluru
Experience the true taste of home with my small-batch pickles, traditional spice powders, and masalas, all prepared with the same care I give my own family kitchen.
This is my classic homemade mango pickle, slowly maturing in a traditional glass jar. I make it just once a year using fresh, raw mangoes and a family recipe, ensuring an authentic taste without any artificial preservatives.
A glimpse into the heart of my biryani masala. I handpick and roast whole spices like star anise, mace, cardamom, and dried chillies to create a fragrant and completely natural spice blend from scratch.
A close-up of my tangy and spicy Amla pickle, also known as nellikai uppinakayi. Each piece of Indian gooseberry is coated in a rich, hand-ground masala, offering a perfect balance of flavours.
My signature homemade sambar powder, freshly ground and ready to be packed. I use a traditional recipe with roasted lentils and whole spices, which gives it a rich aroma and taste you won't find in store-bought powders.
From fresh raw mangoes to the final mix, this is the story of how I make my annual batch of mango pickle. It's a labour of love, all done by hand to ensure the authentic taste of home.
A proud moment for me, holding my winner's certificate on the sets of Suvarna Super Star. This recognition fuels my passion for bringing authentic, homemade food to more people.
About this collection
I don't keep bulk inventory. Every jar of mango pickle or packet of biryani masala is prepared only after you order, so what you receive is always fresh, never sitting on a shelf for months.
When you choose my pickles or spice blends, you aren't just buying groceries. You are getting the exact same masalas I use in my own kitchen in South Bengaluru.
Why "From Scratch" Matters Most store-bought masalas use fillers like rice flour or corn starch to bulk up the weight. I don't. When you buy my Sambar powder or Biryani masala, you are getting pure, slow-roasted spices ground to the perfect texture. Because they are so potent, you will find yourself using 30% less than you would with a commercial packet.
The Process My pickles follow the traditional seasonal cycle. I source raw mangoes and amla during the peak season, wash them, and sun-dry them properly to remove moisture without using chemicals. The preservation happens naturally through high-quality groundnut or gingelly oil and the right balance of salt. I never use vinegar, artificial colours, or sodium benzoate.
Common Questions
- How long do they last? If you keep the pickle jar moisture-free and use a dry spoon, they stay fresh for 6 to 12 months.
- Are they spicy? I aim for authentic, balanced flavours, not mass-market extra spicy. If you want to adjust the spice level for a kid-friendly meal, just let me know when you place your order.
I deliver across Bannerghatta, Arekere, JP Nagar, and surrounding areas. If you miss the taste of real, additive-free food, I am just a message away.
Ammana Mane Oota
I left my banking career because I couldn't find food that felt like home. Now, I spend my days roasting spices and curing pickles, ensuring every jar carries the authentic taste of my mother's kitchen.
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