Handmade Punjabi Pickles in Pure Kacchi Ghani Oil
See the real texture of my pickles. Every jar is packed with fresh, hand-cut ingredients and traditional spices, made in small batches in my own kitchen.
A handful of my homemade mango pickle. This close-up shows the rich red masala and black kalonji seeds coating every piece of raw mango.
A detailed look at my stuffed Red Chilli Pickle. Each chilli is filled with a savory and spicy masala mix, offering a burst of flavor in every bite.
This is my stuffed Green Chilli Pickle, seen up close. You can see the texture of the spice filling, which complements the fresh crunch of the green chillies.
A bowl of my Ginger Garlic Pickle. The golden garlic cloves and pieces of ginger are coated in a thick, tangy masala, making it a flavorful and aromatic choice.
The rich, dark texture of my sweet and spicy Lemon Pickle. It is aged to perfection to get that soft texture and deep flavor.
A top-down view of my Mango Pickle, showing how the masala coats each piece. This is the result of careful, small-batch preparation.
A close-up of my Green Chilli Pickle, glistening with oil and spices. You can almost taste the spicy and tangy flavor just by looking at it.
Another perspective on my fresh Mango Pickle, highlighting the vibrant green of the mango skin against the rich red of the spices.
Holding up a jar full of freshly made Mango Pickle. This view shows the density and richness of the pickle before the jar is sealed.
A serving of my Red Chilli Pickle in a small bowl. This shows the perfect portion to add a spicy kick to your meal.
About A Closer Look: Texture and Taste
When you look closely at these jars, you will see the Kacchi Ghani mustard oil—it isn't refined, and that is exactly why it keeps the spices alive. I make these in small batches, so you won't see any artificial colours or chemical thickeners. What you see in these photos is exactly what arrives at your door: hand-cut mangoes and chillies, coated in real, coarse-ground spices.
My approach to pickling is old-school. There is no large-scale machinery involved here. When I make a batch of mango or stuffed red chilli pickle, I do it the way my mom taught me.
Why Small Batches Matter
Most commercial pickles sit in warehouses for months. Mine don't. Because I work in smaller quantities, the ingredients—the fresh ginger, the raw mangoes, the green chillies—retain their crunch. You can see it in the images: the masala is coarse, not a smooth paste, and the oil is vibrant, not dull.
Ingredients & Process
I rely on 100% Kacchi Ghani oil. It provides that sharp, authentic mustard punch that pairs perfectly with Punjabi spices. Crucially, I don't use any food colours or chemical preservatives. That deep red you see in my stuffed chilli pickle comes from the natural spice blend, not a synthetic additive.
Customization for Your Needs
Whether you need a 500g jar for home or a 20kg drum for a canteen, the quality remains the same. I offer Jain-specific batches (no onion or garlic) and can adjust spice levels if you find standard pickles too hot. Everything is FSSAI certified and safely packed to ship from Mira Road to anywhere in India.
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