Seasonal & Speciality Aachars: Authentic Flavours of India
From Gunda Keri to crunchy carrot chilli, discover our seasonal pickles made with heirloom recipes and slow, sun-aged techniques.
Watch the making of our signature Gujarati Gunda Keri pickle. Each gunda (Indian cherry) is carefully de-seeded, stuffed with a methi masala, and mixed with raw mango, all by hand.
A fresh batch of our Gunda Keri Methia aachar, ready to be jarred. The vibrant red from the spices and the green of the gunda berries make it as beautiful as it is delicious.
Our team's hands, covered in the rich masala, carefully mix the Gunda Keri pickle. This personal touch ensures the spices are evenly distributed for the perfect flavour in every bite.
This is the 'keri no chundo', or grated raw mango, that we mix with the stuffed gunda berries. It adds an extra layer of tanginess and texture to the pickle.
The traditional method of de-seeding gunda berries using a stone pestle. This careful process is essential to prepare them for stuffing.
Before stuffing, each gunda is filled with salt to draw out moisture and begin the curing process. It's a crucial step in creating our authentic pickle.
Sorting through fresh gunda berries to select only the best for our pickle. Quality ingredients are the key to our handmade, heirloom products.
From hand-slitting each chilli to packing the final product, this is how we make our Gujarati Green Chilli Pickle. We use Bhavnagri chillies for a mild heat that's perfect for any meal.
Our classic Green Chilli Aachar, made with split green chillies and a generous amount of mustard dal. It's crunchy, tangy, and has just the right amount of spice.
A look into the making of our Carrot Chilli Pickle. We use fresh, crunchy carrots and chillies, julienned by hand and mixed with spices for a hot, sweet, and tangy winter favourite.
About Seasonal & Speciality Aachars
We do not just pickle; we let nature do the work. Our Gunda Keri and water-based Karvanda pickles are sun-aged or brined in clay pots for weeks, not days. This is not mass production—every batch reflects the season's specific harvest, meaning the texture and tang might vary slightly. That is how you know it is real, small-batch, handmade aachar.
Why Our Seasonal Pickles Feel Like Home
Pickle-making is in our DNA. We started as a tiny kitchen experiment 13 years ago, chasing the taste of Sunday meals and monsoon afternoons. Today, we keep that same spirit alive by sticking to the old-school rituals our grandmothers taught us.
The Labour of Love
Take our Gunda Keri, for example. We do not use machines. Our team manually de-seeds each Indian cherry (Gunda) using a stone pestle and stuffs them with hand-pounded methi masala. It is a slow, messy process, but it is the only way to get that authentic crunch and depth of flavour in every single bite.
Ingredients That Matter
- Gunda Keri: A Gujarati classic, featuring locally sourced raw mangoes and Gunda berries.
- Water-Based Pickles: Our Karvanda berries are preserved in a natural brine. This ancient technique enhances the sour-salty profile without relying on heavy oils or preservatives.
- Carrot Chilli: A winter favourite, hand-cut into fine strips to ensure every piece absorbs our blend of aromatic spices.
The Goosebumps Promise
We believe in a 'no shortcut' policy. No artificial colours, no sodium benzoate, and absolutely no mass-produced pulp. Every jar is packed with ingredients we would feel proud to serve at our own family table. When you open a jar of our seasonal aachar, you are not just getting a side dish; you are getting a piece of our heritage, crafted by the Goosebumps Fam with plenty of heart.
Goosebumps
We are the Goosebumps Fam, a group of people who turned our childhood kitchen experiments into a legacy of jars. We believe pickles should not just be a side dish; they should be the story on your plate. We make these in small batches, just like you would at home.
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