Sweet, Sour & Unique Homemade Pickles
Taste the nostalgia of naani’s kitchen. From tangy lemon pickles to sweet amla murabba, everything is made by hand in small batches with zero preservatives.
My khatta meetha nimbu ka achar is a perfect balance of sweet and sour. The lemons are softened over time until they are tender and melt in your mouth, all without using any preservatives.
This is my bharvan nimbu pickle, where whole lemons are stuffed with a mix of spices. It's a traditional recipe that creates a burst of tangy and spicy flavour.
Scooping out my homemade amla murabba. These Indian gooseberries are preserved in a sweet syrup, making for a healthy and delicious treat that's full of Vitamin C.
This is my special amla murabba, where each gooseberry is plump and soaked in sweet syrup. You can see how soft and juicy they are, a truly delightful and healthy sweet pickle.
A pot full of glistening amla murabba, a sweet preserve made from Indian gooseberries. I make this using traditional methods to keep it both tasty and healthy.
For those who prefer a savoury taste, I also make a spicy amla achar. The tartness of the amla is balanced with mustard oil and spices like kalonji and methi.
A jar of my tangy amla achar, packed and ready to go. The golden yellow colour comes from turmeric and the blend of spices, with black onion seeds adding to the flavour.
This is my gajar ka achar, made with less oil for a healthier option. The sweet carrots are pickled with tangy spices, creating a crunchy and delicious pickle that's perfect for winter.
A jar of my special winter pickle, featuring carrots, turnips, and chillies. It's a seasonal favourite that brings warmth and flavour to your meals.
About Sweet, Sour & Unique Pickles
Everything here is made by hand in small batches, just like naani used to. Whether you want your tangy lemon pickle less oily or your amla murabba a bit sweeter, I customise every jar so it tastes exactly the way you like it—no preservatives, no vinegar, just pure home-cooked goodness.
I believe that good food needs time and patience. That is why I stick to the old ways: washing, chopping, and sun-drying everything in my own kitchen in Greater Noida. When you open a jar of my khatta-meetha nimbu or a tangy kamal kakdi pickle, you are getting the result of days of work.
I use only kachi ghani mustard oil and organic masalas because that is where the real flavour lives. You will not find any vinegar or artificial preservatives in my pantry. If you are looking for that specific 'ghar ka swad'—like the lasode ka achar you grew up eating or the immunity-boosting amla murabba—I have it covered.
Since I make everything fresh, you are not stuck with store-bought standards. Want extra spice in your bharwa mirch? Need a low-oil option for your daily meal? Just let me know when you place your order. Whether you are in Delhi NCR or anywhere in India, I make sure the jar that reaches you is packed with the same care I give to my own family.
Naani Maa Ka Achar
Hi, I’m Rashmi. I’ve kept my naani’s old-school pickle recipes alive right here in Greater Noida. We keep it simple: just fresh, sun-dried veggies, cold-pressed mustard oil, and the same love she put into every jar.
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