Zesty & Spicy: Authentic Punjabi Lemon, Chilli & Garlic Pickles

Maa insists on using 'dardara' (coarsely ground) spices instead of fine powder, which is why our masalas actually stick to the chillies and lemon pieces instead of sinking to the bottom. We use pure Kachi Ghani mustard oil, heated just enough to remove the raw pungency, so you get the heat without the bitterness.

Our Process: From Sun to Jar

We don't use machines. Every pickle is made in our own kitchen, in small, manageable batches.

The Lemon (Nimbu) Difference We treat lemon differently based on the variety. For our tangy pickles, the rind is salt-cured until it softens naturally, creating a probiotic-rich, punchy condiment that helps with digestion. The sweet-sour variants are slow-cooked to get that perfect, jam-like consistency that pairs well with parathas.

Bharwa Hari Mirch (Stuffed Green Chillies) This is our star product. We slit fresh, crisp green chillies, stuff them with Maa’s secret masala mix, and let the sun do the work. The result is a crunch that stays intact. Our red chilli pickles, on the other hand, are for when you need that extra fiery kick with your daily meals.

Garlic (Lehsun) Pickles This is a labor of love. We peel whole garlic cloves and infuse them with spices until they are soft but still hold their shape. It is a robust, savory addition to any dal-chawal or roti meal.

Why Our Pickles Travel Well

We avoid plastic jars entirely because they leach when storing acidic pickles. Every order is packed in high-grade glass jars and then wrapped in multi-layer bubble wrap to ensure they reach you—whether you are in Delhi, Mumbai, or Bangalore—exactly as they left our kitchen: intact, fresh, and ready to eat. We include no preservatives and no artificial colors, so the shelf life depends on the honesty of the ingredients.