Our Most Loved Homemade Pickles
A look at my Nani's favourite recipes and the authentic ingredients we use in every jar.
This is my traditional bharva mirch achar, made with vibrant red chillies stuffed with a fragrant masala mix. It's a feast for the eyes and perfect for those who love a strong, spicy kick in their meals.
Just look at this classic aam ka achar, made exactly how my naani taught me. Each piece of raw mango is coated in a thick, spicy masala, ready to make you think of home and hot parathas.
Here is a glimpse of the preparation for my mixed pickle. Every vegetable, from cauliflower and lotus stem to green chillies, is hand-cut and sun-dried to ensure the perfect texture and authentic flavour.
A colourful lineup of my homemade pickles, each jar filled with a different taste of home. You can see the variety, from the dark sweet lemon pickle to the bright red chilli and golden mixed vegetable achars.
My signature Mix Achar is a customer favourite for a reason. It's a delightful jumble of seasonal vegetables like carrots, cauliflower, lotus stem, and lasode, all pickled together in pure mustard oil and spices.
The best way to enjoy my achar is with a simple, hot paratha. Here, I am serving a piece of my homemade mango pickle, its oils and masalas ready to make a simple meal feel special.
This was me at our stall in Gaur City Stadium. I love meeting everyone and sharing my naani's recipes. It feels great to see people taste the achar and remember their own ghar ka swad.
About Featured
When I say homemade, I mean it. I do not use a single drop of vinegar or artificial preservatives, which is why these pickles need a bit of pure mustard oil to stay fresh. If you prefer yours less oily or extra spicy, just let me know before you order so I can pack it exactly the way you like.
Everything you see here is born in small, careful batches. We start by sun-drying vegetables the old-fashioned way. This removes moisture naturally without needing preservatives, which is the only way to get that real ghar ka swad (taste of home).
We only use kachi ghani sarso oil (cold-pressed mustard oil). It is pungent and strong, exactly how it should be. The masalas are organic and ground by us.
I often get asked why our prices are not like store-bought brands. The answer is simple: ingredients. When you use pure mustard oil and premium whole spices, the cost goes up. We are not making these in a factory to last five years on a shelf. We make them so they taste good today.
You are not buying a mass-produced jar. If you are watching your oil intake or want your bharva mirch with an extra kick of spice, tell us. We can adjust the mix for you.
Naani Maa Ka Achar
I'm Rashmi, and these recipes come straight from my Nani. We stick to traditional methods, washing, chopping, and sun-drying everything by hand.
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