The Pure Ingredients in Every Mommade Jar

When you open a jar from Mommade, you are not just getting a pickle, you are getting food made the way it was meant to be. My kitchen is small because my batches are small. This is not factory production. It is a slow, thoughtful process.

Why Ingredients Matter

I have always believed that if the ingredients are pure, the result will be pure. That is why I am very picky about what goes into my jars:

• Raw Turmeric: I use fresh, raw turmeric for its powerful antioxidant properties and its ability to help manage blood sugar. It gives a deep, earthy warmth that processed powders simply cannot replicate.
• Fresh Garlic: I hand-peel every bulb of garlic. It is labour-intensive, but it preserves the natural antibacterial properties that help with everything from skin health to digestion. You will find it has a crunch, not a mushy texture.
• Amla (Indian Gooseberry): Packed with Vitamin C and great for eye health, I use amla to add a tangy, healthy punch to my pickles.

The Kachi Ghani Difference

Most commercial pickles rely on vinegar and chemicals to stay fresh on supermarket shelves. I do things differently. I use Kachi Ghani mustard oil, which acts as a natural preservative and adds that authentic, pungent zing. It keeps the nutrients intact and ensures the flavour deepens as the pickle ages.

My recipes are old-school. They are simple, honest, and made with the kind of love I used to feed my own family. You will taste the difference in every bite—jee bhar ke khao (eat to your heart’s content) knowing exactly what you are putting into your body.