About Artisanal Indian Pickles

What Makes My Pickles Special

I make pickles like how my dadi (grandma) did, with ghar ka swaad (the taste of home) in every bite. The flavors are khat-mitthi (sour-sweet), just like our name says. I’m not running a factory - I make homemade Indian pickles in small batches, using recipes handed down from my family in Bihar.

How I Prepare Achaar

• I use farm-fresh veggies and fruits, picked by hand and sun-dried the old-school way.
• Spices are crushed at home, not bought ready-made.
• No chemicals, colors, or preservatives go in - just pure, preservative-free pickles.
• Less oil, more flavor. I use only cold-pressed mustard oil.

Flavors from Bihar & Beyond

My achaar library has more than 21 types! Some favorites:

• Bharwa Lal Mirch: Stuffed red chilli, loaded with homemade spices.
• Classic Mango: From sweet to hing (asafoetida), all kinds.
• Kathal (Jackfruit), Karela (Bitter Gourd), Lahsun (Garlic): Bold, tangy, and definitely not boring.
• Ginger-Garlic-Green Chilli Mix and Nimki (Bihari lemon pickle): Zesty and great for digestion.

Tradition & Health

I stick to natural pickling process and keep oil low so it’s healthy without losing taste. Amla and lemon pickles pack Vitamin C, while Karela is good for sugar levels. Every jar is made with family warmth, not just business.

My pickles are all about real taste, real ingredients, and keeping our food traditions alive.