Behind the Scenes: How We Make Our Pickles
Peek into our Najafgarh kitchen where we create our authentic, small-batch pickles. See the traditional process behind the gharkaswad you love.
From our home to your table. This is where the magic happens. We take fresh, sun-dried mangoes and mix them with our secret family masala to create the perfect pickle.
It’s almost mango season, and that means it's time for a fresh batch of Aam ka Achaar. Here you can see us chopping the raw mangoes, the very first step in our traditional pickle making process.
Let's take a moment to appreciate this beauty. This is our bestseller, Punjabi Aam ka Achaar, in the making. The raw mangoes are mixed with spices and left to soak in all the flavours.
A full tub of our Punjabi Aam ka Achaar getting ready. We make our pickles in small batches to maintain the authentic homemade taste and quality in every single jar.
Mixing the masala into the raw mangoes by hand. This is a labour of love, ensuring every piece is perfectly coated with our special spice blend.
Spicing up some mangoes with our traditional masala. We don't take any shortcuts, just pure ingredients and time tested methods to bring you the best flavour.
A handful of freshly cut raw mangoes, ready to be turned into our delicious pickle. We believe the best pickles start with the best ingredients.
Sun drying the chopped raw mangoes is a crucial step in our process. This traditional method helps to preserve the mangoes naturally and gives the pickle its unique texture.
Peeling and preparing the garlic cloves for our famous Garlic Pickle. It takes a lot of patience, but the delicious, crunchy result is worth every bit of the effort.
Washing a fresh batch of green chillies for our spicy Green Chilli Pickle. We ensure every ingredient is perfectly clean and of the highest quality before it goes into our jars.
About From Our Kitchen to Yours
We do not use large factories or heavy machinery here. Every step, from peeling garlic cloves to hand-cutting raw mangoes, is done manually in our home kitchen. We rely on traditional sun-drying methods and pure mustard oil to preserve our pickles naturally. Because we make them in small batches, the spices stay fresh and the crunch remains just right until the jar reaches your table.
The Art of Gharkaswad
Our process starts long before the ingredients hit the jars. We source seasonal vegetables directly and prepare them using heirloom recipes passed down through our family. When we say homemade, we mean it.
From Sun to Jar
Sun-drying is the soul of our pickle-making. Whether it is raw mangoes for our Punjabi Aam ka Achaar or vegetables for our winter specials, we let the sun do the work of natural preservation. This is a slow, patient process that requires monitoring, but it gives our pickles that distinct texture and deep flavor you cannot get with commercial quick-fix methods.
No Hidden Chemicals
You will not find any artificial preservatives, sodium benzoate, or added colors in our jars. We use only high-quality edible oils and natural salt to ensure a shelf life of over 12 months. When you stir your pickle with a dry spoon, you are interacting with ingredients that are as pure as those in your own home pantry.
Packed with Care
Since we ship across India, we know our jars need to be safe. We individually bubble-wrap every glass jar and pack them in sturdy, corrugated boxes to handle the transit. If you are ordering a bundle, we make sure they are grouped securely so you get your jars of happiness in perfect condition.
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