Our Traditional Process: How We Make Authentic Pickles
See how we bring age-old recipes to life, one small batch at a time, using pure ingredients and traditional sun-drying methods.
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.
This is the beginning of my special Lasoda pickle, also known as gumberry. Each berry is carefully de-stemmed by hand, a slow and patient process that is essential for getting the pickle just right.
A busy day in my kitchen, preparing multiple batches of achar at once. You can see bowls of freshly cut mangoes and mixed vegetables, all getting ready to be mixed with my secret blend of homemade masalas.
Preparing a fresh batch of mooli ka achar. The radish is first cut into sticks and mixed with turmeric and salt, before being drenched in pure, cold-pressed kachi ghani mustard oil.
This is how I ensure every single piece of vegetable is generously coated in masala. I mix everything by hand in small batches to maintain the authentic taste and texture of traditional Indian pickles.
Mixing a fresh batch of green chilli pickle. The chillies are tossed in a blend of ground spices, ensuring each one is perfectly seasoned before it goes into the jar to mature.
Each jar is filled and weighed by hand to ensure you get the right amount. Here, I am carefully packing my sweet and tangy lemon pickle, making sure every jar is full of flavour.
Packing a jar of my unique kamal kakdi (lotus stem) achar. I use tongs to carefully place the pickle, ensuring the delicate pieces don't break and the jar is packed perfectly.
This is the final step before the lid goes on. I am filling up jars with homemade pickle, weighing each one to be precise. It's a labour of love, from my kitchen to yours.
About Our Traditional Process
We don't use machines to chop or preservatives to store our pickles. Every ingredient, from cauliflower to lotus stem, is hand-cut and sun-dried naturally, a slow process that keeps the texture firm and the flavour genuine without relying on vinegar.
The Old-School Way
People often ask why our pickles taste different from store-bought ones. It is simple: we refuse to take shortcuts. In our kitchen, the process is as important as the recipe itself. We stick to traditional methods, which means no factory equipment and definitely no artificial preservatives.
The Ritual
Every batch begins with hand-cutting vegetables. Whether it is cauliflower for our mixed veg or delicate lotus stem, the size is always uniform to ensure they cure evenly. After cutting, everything gets sun-dried. This is not for speed; it is to remove moisture naturally, which is the secret to a long shelf life without needing vinegar.
Pure Ingredients
We use only kachi ghani mustard oil, sourced from village crushers. It is pungent, raw, and full of flavour. We mix this with organic spices, ensuring every piece of vegetable is coated generously. When you open a jar, you are not just getting a pickle; you are getting the result of hours of honest work. If you prefer it less spicy or have a specific combination in mind, just tell us—we make these in small batches, so customisation is easy.
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