Behind the Scenes: My Pickle Making Process
Get a look at what goes into my jars—the raw, fresh ingredients and the hands-on process that brings you that real 'ghar ka swad'.
The process of making my Amla pickle involves gently mixing the boiled amlas with my secret spice blend until each one is evenly coated.
A top view of the Amla pickle being mixed in a kadai. This traditional method helps infuse the flavors deeply into the amla.
A large batch of my Mango Pickle being mixed. This shows the scale at which I can produce while still maintaining the hands-on, homemade quality.
A close-up of the mango pieces being tossed in spices. You can see the texture of the masala and the freshness of the mango.
Another shot of the fresh, bright red chillies I use for my pickles. Quality ingredients are the first step to a quality product.
A bowl full of fresh red chillies, ready to be washed, dried, and turned into my signature spicy pickle.
I select each red chilli carefully to ensure the best flavor and heat for my pickle batches.
The vibrant color of these red chillies is all-natural and is what gives my pickle its beautiful hue.
A final look at the raw ingredients. This is the quality that goes into every jar of my Red Chilli Pickle.
About Additional Shots
Because I make everything in small batches right here in my kitchen, you are never getting jars that have been sitting on a shelf. Every mango piece is hand-cut and every spice is mixed by hand, ensuring that when you open a jar, it tastes exactly like it was just prepared for you.
I started this because I wanted to share the kind of food we actually eat at home—no preservatives, no chemicals, and definitely no palm oil. When you look at these photos, you are seeing the raw materials: fresh red chillies, raw mangoes, and the kacchi ghani mustard oil that forms the base of every recipe.
My Process
Everything is 100% handmade in my Mumbai kitchen. I do not use large machinery or automated filling lines. Whether it is a small retail jar or a 20 kg drum for a hostel, the process remains the same. I wash, cut, and sun-dry the produce myself. The spices are roasted and ground by hand, which is why the flavour profile stays distinct and bold. Because I do not use artificial colours or chemical additives like sodium benzoate, the vibrant red you see in my chilli pickle or the deep yellow of the amla is entirely natural.
Scaling Up Without Compromise
People often ask how I handle bulk orders for corporate offices or old age homes without losing the homemade quality. The answer is simple: I treat a 100 kg order the same way I treat a 500g jar. I schedule production based on when you place the order. Once you confirm your requirement, I start the preparation process. This means there is a lead time of about 5-7 days, but you get a fresh batch that has the right level of maturity, not something that has been sitting in a warehouse.
If you have specific requirements—like needing a Jain pickle without onion and garlic, or a lower sodium version—just let me know. I can tweak the recipe without taking shortcuts.
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