Tangy & Rare Fruit Pickles | Authentic Homemade Achaar

We only prepare these rare, seasonal pickles when the fruit is at its peak, so every batch is sun-cured for that perfect, traditional texture. We don't use machinery or preservatives, which means you get that real, tangy kick exactly like you would get from dadi-ma’s kitchen.

For us, achaar isn't just a side dish; it is a memory. We source the best seasonal produce to create these harder-to-find pickles that bring back the taste of traditional Indian homes.

What makes these rare pickles special?

Our Tangy & Rare collection focuses on ingredients that aren't available in every shop. We take the time to clean, chop, and sun-dry the fruits ourselves, ensuring the spice mix coats every piece properly.

• Amre (Indian Hog Plum): This has a distinct sourness that cuts through any heavy meal. We use a traditional method to make sure the fruit stays tender yet firm.
• Karonde (Bengal Currant): These small, tart berries are vibrant and packed with natural flavour. We mix them with freshly ground spices for a pickle that is bursting with tang.
• Teet (Dhele): A truly traditional variety that is becoming hard to find. These small berries have a unique, slightly bitter-tangy profile that requires patience and experience to pickle correctly.

Why choose our homemade achaar?

We avoid the factory shortcuts. There are no artificial preservatives, no chemical additives, and absolutely no mass-production machines. Every jar is made with pure mustard oil and spices we trust for our own family. Because we make these in small, batch-based quantities, they capture the honest, masaledaar flavour that modern store-bought pickles simply miss. When you open a jar, you’ll smell the difference that traditional, home-ground spices make.