Traditional Heirloom Mango Aachars
We bring back the taste of summer with our sun-aged mango pickles. Made using traditional recipes and cold-pressed oils, these jars feel just like home.
A spoonful of our signature Khatti Keri Mustard pickle. Made with an heirloom recipe, we use fresh Rajapuri mangoes, hand-pounded spices, and cold-pressed mustard oil, all fermented in clay pots for that deep, authentic flavour.
We stand by our promise of quality. Each jar of Khatti Keri Mustard pickle is made with real ingredients, a natural pickling process, and a lot of care from our team.
A close-up look at the rich texture of our artisanal Khatti Keri Mustard pickle. You can see the chunks of mango perfectly coated in our freshly ground spice blend.
Wondering about the taste? Our Khatti Keri Mustard pickle has a moderately spicy kick with high tanginess and pungency from the mustard, and no added sweetness. It's a true North Indian classic.
The aroma of our Khatti Keri pickle is defined by its distinct mustard notes. We ensure it's moderately spicy and sour, and always free from preservatives and additives.
Here, one of our team members mixes the hand-pounded spices into the mango pieces. This hands-on approach ensures every batch of Khatti Keri pickle is perfectly seasoned.
For our Khatti Keri Methi pickle, we start with handfuls of perfectly diced raw mango. The quality of our fruit is the foundation of our flavour.
This Khatti Keri Methi pickle is moderately spicy and sour with a pleasant bitterness from fenugreek (methi). It's made by our team of mothers using traditional Gujarati recipes and has a shelf life of 12 months.
The vibrant red of our spice mix blending with grated mango for our Khatti Keri Methi pickle. This is where the magic begins.
We exclusively use Rajapuri mangoes for our classic pickles. Their firm texture and tangy flavour are perfect for creating authentic Gujarati aachar.
About Our Heirloom Mango Aachars
Every batch you see here is made by our team of mothers using only cold-pressed mustard oil and hand-pounded spices. Because we skip artificial preservatives and mechanical pulping, you get distinct mango chunks that retain their bite rather than a mushy, factory-made paste.
Making aachar is a ritual we have kept alive for thirteen years. We start by sourcing firm Rajapuri mangoes, which are known for their sharp, tangy profile and ability to hold shape during fermentation. Instead of using machines, we hand-cut every piece to ensure the texture stays chunky and satisfying.
Our process is slow by design. We use clay pots for the fermentation phase, which allows the natural acidity to develop without the need for vinegar or synthetic additives. The spices are pounded the old-school way, releasing oils and aromas that you simply do not get with standard spice powders. Whether you choose our Khatti Keri Mustard or the Methi variant, you are getting a product that has sat in the sun, absorbing the heat and spices for days until it reaches the right maturity.
Because we work in small batches, our pickles have a distinct character. A batch might lean a bit more tangy or spicy depending on the season, which is how you know it is real food and not a mass-produced item. These pickles are designed to be a side to your daily meals, adding that nostalgic kick of spice and sourness that defines a proper Indian meal.
Goosebumps
We are the Goosebumps team, and we still do things the slow way. We believe that real aachar needs time, sun, and a whole lot of heart, which is why we are still working with the same recipes that started our journey thirteen years ago.
Looking for other traditional flavours?
Explore our full range of small-batch Indian snacks and condiments.
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