The Art of Traditional Handmade Pickles
From sun-aged clay pots to hand-pounded spices, discover the 13-year journey of making pickles the way nature intended.
Tasting and testing is a daily ritual in our kitchen. Here, our team members are conducting a sensory analysis of a new batch to ensure it meets our quality standards.
Every batch must pass the taste test. We check for the right balance of spice, tang, and sweetness before any jar leaves our workshop.
Our sensory exploration involves more than just taste. We assess the aroma, texture, and colour to ensure a complete and perfect pickle experience.
We document the sensory profile of each batch. This meticulous process helps us maintain consistency and perfect our recipes over time.
Jars lined up for our daily tasting ritual. This commitment to quality control is at the core of what we do.
This image captures 13 years of culture in a jar. The traditional method of hand-pounding ingredients is a practice we proudly continue to this day.
Our pickles are left to ferment in steel vessels covered with muslin cloth. This allows them to breathe while being protected, a crucial step in the sun-aging process.
A glimpse into our traditional ceramic 'barnis' or jars, where pickles ferment and mature over time. This is the legacy of flavour we have built over 13 years.
A spoonful of mustard seeds, a key ingredient that brings warming goodness and pungent flavour to many of our winter pickles.
"Chun chun ke chhiloonga!" We carefully select and peel each mango by hand, ensuring only the best pieces go into our aachar.
About Handmade with Patience: Our Process
We do not just make pickles; we craft them. Every morning in our Mumbai kitchen, our team conducts a sensory analysis—tasting, documenting the balance of spice and tang, and checking the texture of every small batch. It is a slow, rhythmic process of hand-peeling fresh mangoes and sun-aging ingredients that ensures what ends up in your jar is as close to home-cooked as it gets.
The Daily Ritual of Taste
We believe that machines cannot replace the human palate. Every batch goes through a rigorous sensory test before it leaves our kitchen. We assess the hue, the texture, the kick of pungency, and the gentle sweetness. This daily practice helps us maintain the consistency of our aachar while allowing for the subtle variations that come with real, seasonal produce.
Why We Stick to the Old Ways
Modern production often relies on speed, but we choose the slow path. Here is how we do it:
- Hand-Pounded Spices: We avoid industrial grinders that heat up and strip away natural oils. Our spices are pounded by hand to keep the flavour and aroma intact.
- Clay Pot Fermentation: Our pickles mature in traditional ceramic 'barnis'. These porous pots allow the mixture to breathe, helping the ingredients ferment naturally over days or weeks, depending on the variant.
- Sun-Aging: We let the sun do its work. This traditional method of sun-aging is essential for developing the complex, deep flavours that define our Gujarati heritage.
Ingredients That Matter
Real taste comes from real roots. We source specific varieties for specific profiles, like Ladwa mangoes for our chunda. You will not find artificial preservatives or colours here. It is just clean, honest ingredients prepared with patience. Whether it is our classic Khatti Keri or a modern experiment like Chunda Sauce, the process remains the same—small batches, high fives, and a lot of heart.
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