Spicy & Fiery Homemade Indian Pickles
For the days your meal needs a real punch, these handmade pickles bring the heat using just cold-pressed oil, hand-pounded spices, and zero chemicals.
This is my Banarasi Red Chilli Pickle, made from sun-dried red chillies and a blend of traditional spices. It has a deep, robust heat that builds slowly, perfect for pairing with parathas or adding a kick to your curries.
A close-up of my popular Green Chilli Pickle. I use fresh, crisp green chillies and a mix of mustard seeds and spices, all preserved in cold-pressed oil. It’s a simple, classic, and fiery addition to any Indian meal.
My Banarasi Red Chilli Pickle is handmade using Ayurvedic principles, ensuring that the flavour and nutrients are preserved naturally. There are absolutely no chemicals or artificial preservatives, just pure, spicy goodness.
I believe in keeping things natural. My Green Chilli Pickle is made without any chemicals or preservatives, using traditional Ayurvedic methods to ensure the best taste and quality. It's pure, homemade spice.
Here are the nutrition facts for my Banarasi Red Chilli Pickle. You can see it's packed with flavour without any cholesterol or trans fat, making it a healthy way to spice up your food.
I believe in transparency, which is why I share the detailed nutrition facts for my Green Chilli Pickle. It's a flavourful condiment that you can enjoy knowing exactly what's inside.
A simple and delicious Indian pickle. This graphic highlights my Green Chilli Pickle, a favourite for those who love a straightforward, spicy kick with their food.
My Banarasi Red Chilli Pickle is the perfect companion for a traditional Indian thali. Its authentic, spicy flavour complements everything from dal and roti to rich sabzis.
Add a touch of tradition to your plate. My Green Chilli Pickle is a versatile condiment that pairs wonderfully with everything from simple rotis to elaborate meals.
About Spicy & Fiery Kicks
Because I make these in small batches using traditional sun-drying methods, the spice level is authentic and punchy. You might notice slight variations in texture or spice between batches, which is exactly how you know it is true ghar ka taste and not mass-produced in a factory.
Authentic Heat, No Chemicals
When you open a jar of my Green Chilli or Banarasi Red Chilli pickles, you will not find any artificial colours, thickening agents, or Sodium Benzoate. My process is simple and slow. I use cold-pressed Kachi Ghani mustard oil and hand-pound my spices—fennel, kalonji, and asafoetida—in the traditional way.
The Difference
- Banarasi Red Chilli: This is for those who want a deep, robust heat that builds slowly. It is handmade using Ayurvedic principles, focusing on preservation through natural fermentation rather than synthetic additives.
- Green Chilli Pickle: I use fresh, crisp green chillies that keep a slight crunch. It is a straightforward, fiery addition that acts as the perfect companion to a simple dal-roti meal.
Why Small Batches Matter
I do not use large-scale machinery, so every jar is filled by hand. This means the flavour profile can shift slightly depending on the seasonal harvest of the chillies. It is not the identical, clinical taste you get from store-bought bottles, but it is the honest, traditional flavour of a home kitchen. If you are looking for that sharp, biting, real-deal spice, this is what I have ready for you.
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