Traditional Homemade Pickles
I prepare these pickles using seasonal produce and family recipes passed down by my mother. Made in small, sun-cured batches without any artificial preservatives or colours.
A jar of my classic mango pickle, slowly curing on my kitchen shelf. This process allows the flavours of the raw mango and spices to meld together naturally over time.
Two large jars of my 2025 batch of mango pickle. I make a limited quantity each year to ensure the highest quality and freshness, just like it's done at home.
A close look at the texture and rich colour of my homemade Amla pickle. You can see the chunks of amla coated in a thick masala made from freshly ground spices.
Here are my homemade pickled chillies served as part of a nacho platter. They add a perfect tangy, spicy kick to snacks and meals, showing how versatile traditional pickles can be.
This video shows my entire process for making mango pickle, from washing the mangoes to mixing them by hand with salt and spices. It’s a hands-on process that I truly enjoy.
About Traditional Homemade Pickles
Since I never use vinegar or sodium benzoate, my pickles rely on high-quality oil and patient sun-curing for preservation. This means you need to keep them moisture-free, so always use a clean, dry spoon to make sure they last on your shelf for months.
I firmly believe that some things cannot be rushed. My mango, amla, and chilli pickles are not made in a factory, but in small, seasonal batches right in my kitchen. The process starts with selecting the best local produce, followed by sun-drying to remove every trace of moisture, and finally, mixing the ingredients by hand.
I use premium groundnut or gingelly oil as the natural preservative. You won't find vinegar or artificial chemicals in my jars. My signature spice blends are crafted from whole Byadgi chillies and hand-ground mustard, ensuring that rich, deep red colour and authentic heat that commercial brands cannot replicate.
What to expect in your jar:
- Classic Mango Pickle: Made with raw mango, oil-preserved for that traditional tangy kick.
- Tangy Amla (Nellikai) Pickle: Packed with nutrients and robust flavours.
- Pickled Chillies: A perfect, spicy accompaniment for everything from curd rice to nacho platters.
A quick tip for longevity
Because these are free from synthetic stabilizers, keep your jars away from wet spoons. A little care ensures your pickle stays fresh, fragrant, and flavourful for 6 to 12 months.
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