Traditional Indian Pickles and Achaar
My pickles are where my food journey began. Sun-cooked, preservative-free, and made with the same recipes I learned from my mother twenty years ago.
This is what pure comfort looks like. A customer sent me this picture of a delicious paratha served with three of my pickles. It’s wonderful to see my Amla ka Achaar and other creations becoming a part of your daily meals.
My Aam ka Achaar is where this whole journey started. Served here with some crispy mathri, this Banarasi-style mango pickle is made with a recipe my mother taught me. The leftover masala is just as delicious and can be used in other dishes!
A jar of my signature Aam ka Achaar, the pickle that holds a special place in my heart. It’s a taste of my childhood and the first recipe I perfected. This traditional mango pickle is a staple for any Indian meal.
A bowl of my classic Aam ka Achaar served with mathri. The texture of the tender mango pieces mixed with the rich, aromatic masala is perfect for snacking or adding a flavourful punch to your lunch and dinner.
Our Hari Mirchi ka Achaar adds the perfect spicy kick to any meal. Here it is served with dal makhani and roti. I make this green chilli pickle with fresh chillies, so the spice level is a little different and exciting with every batch.
A close-up of my Hari Mirchi ka Achaar. It's packed with Vitamin C and a zesty flavour from ginger and freshly ground spices. You can even request a version with garlic for an extra layer of taste.
A simple, beautiful meal of roti and dal makhani made even better with a side of my spicy Hari Mirchi ka Achaar. This pickle is for those who love a bit of heat with their food.
A close-up of the Hari Mirch ka Achaar jar. This spicy and tangy green chilli pickle is handmade with love and is perfect for adding a little excitement to your everyday meals.
My Mix Veg Achaar is a crowd-pleaser, full of cauliflower, carrots, and turnips in a sweet and savoury masala. It’s a hearty pickle that can almost be a dish on its own, seen here with a sattu paratha and raita.
A jar of my sweet and savoury Mixed Veg Achaar. This pickle has a long shelf life and is packed with a medley of winter vegetables, ginger, garlic, and jaggery for a balanced flavour.
About Our Traditional Pickles (Achaar)
You might be wondering if homemade really tastes different. The difference is in the sun. My Aam ka Achaar takes months to mature, sitting in sterilized glass jars as the sun does the work of deepening the flavors naturally. This is a slow, patient process. There are no chemicals here, just cold-pressed mustard oil and freshly ground spices. Because I make these in small batches, the spice levels can vary slightly with the season, but the honest taste remains the same.
When I started Niwala at 56, I wanted to bring back that feeling of a grandmother's kitchen. My pickles are not just sides; they are memories. Whether it is the classic Banarasi-style Aam ka Achaar or the tangy Amla ka Achaar, every jar follows a family legacy.
Why small-batch matters
Large-scale production relies on preservatives to keep flavors uniform and shelf-stable. I prefer the old-school way. I source seasonal fruits and vegetables, hand-cut them, and mix them with spices in non-reactive glass jars. This means you are getting food that is as close to ghar ka khana (homemade food) as possible.
A look at the collection
- Aam ka Achaar: This is my signature. The masala is so rich that my customers often use the leftovers to stuff parathas or mix into aaloo ka chokha.
- Hari Mirchi ka Achaar: For those who like a kick, I use fresh chillies and ginger. It is pungent, spicy, and helps with digestion.
- Mix Veg Achaar: This is my winter special. Cauliflower, carrots, and turnips marinated in jaggery and mustard oil, giving it a sweet and savory profile that goes perfectly with parathas.
- Amla ka Achaar: A healthy option with jaggery and ginger, perfect for a tangy punch.
Storage tips
Because I do not use artificial preservatives, always keep your jar in a cool, dry place. Ensure you use a clean, dry spoon every time you dip into the jar to keep the flavor fresh for months. If you are in Noida, you can pick up a jar directly from my home kitchen, or I can ship it to you anywhere in India.
Niwala by Mallika
Namaste, I am Mallika. At 56, I decided to turn my love for traditional recipes into Niwala. Everything you see here comes straight from my kitchen in Noida, where I spend my days mixing spices and sun-cooking pickles just the way my mother taught me.
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