The Art of Traditional Pickle Making in My Kitchen
Step inside my home kitchen in Noida. From sun-drying fresh seasonal mangoes to hand-mixing secret spice blends, this is how I craft every preservative-free jar you enjoy at your table.
This collage captures the journey of my pickle making. From drying fresh ingredients in the sun to mixing large batches in a kadai and finally bottling them up, this is how I spend my days. This business has truly been a transformative experience.
These are the building blocks of my Aam ka Achaar. I use fresh, chopped raw mangoes and a carefully measured blend of spices like turmeric, fennel, and mustard seeds. Quality ingredients are the key to great flavour.
Here I am, mixing a large batch of my Aam ka Achaar by hand. This ensures that every single piece of mango is evenly coated with the masala. It's hard work, but I love every moment of it.
My pickles are cooked the traditional way, under the sun. These large jars of Aam ka Achaar will sit outside for months to cure naturally. This slow process develops a deep, complex flavour that you can't get any other way.
Bottling up a fresh stock of pickles. You can see my Mix Veg Achaar, Bharwa Mirchi, and Aam ka Achaar here. I sterilize every jar before filling it to ensure the pickle stays fresh for a long time.
A big batch of pickles, all bottled and ready for labelling. It’s so satisfying to see a table full of jars, each one filled with flavour and ready to be enjoyed by you.
Getting these orders ready for shipping. Here you can see my Bharwa Mirchi, Lehsun Mirchi, Mix Veg Achaar, and Aam ki Mithi Chutney, all sealed and labelled.
All packed up and ready to go! I take great care in packaging your orders to make sure they reach you safely, no matter where you are in India.
More packages ready for dispatch. It fills my heart with joy to know that a little piece of my kitchen is travelling to homes across the country.
About The Making Of: From My Kitchen to Yours
People often ask why my Aam ka Achaar tastes so distinct, and the secret is simple: patience. I don't use chemical accelerators to speed up the process. Instead, I let the jars sit in the sun for months to mature naturally. When you open a jar, you are tasting a recipe that has been allowed to develop its complex, deep flavour through time, not a quick factory fix.
From My Kitchen to Yours
I believe that simplicity is the sign of perfection. When I started Niwala at 56, my goal was to bring back that maa ka swaad (mother's taste) that seems to be disappearing in modern, preservative-filled markets. My process is very basic, very traditional, and completely transparent.
The Sun-Cooking Process
Most commercial pickles are made using vinegar or artificial preservatives to ensure a long shelf life. I prefer the traditional way. My Aam ka Achaar, for example, is sun-cooked for months. This natural heat helps the raw mango absorb the turmeric, salt, and mustard oil blend, resulting in a texture that is firm yet perfectly marinated. It is labour-intensive, but it is the only way to get that authentic taste.
Quality Matters
I am very particular about what enters my kitchen. Whether it is the fresh, locally sourced vegetables for my Mix Veg Achaar or the raw spices for my Pilli Sarson (mustard) chutney, everything is checked by me.
- Hygiene: I personally sterilize every single glass jar before filling it. This prevents spoilage naturally.
- No Nasties: You will never find synthetic colours, artificial preservatives, or chemical thickeners in my jars. Just real ingredients.
- Hand-Packed: Each jar is packed by hand, which allows me to ensure the masala-to-oil ratio is generous, just the way we like it at home.
Made for You
Because I prepare everything in small, fresh batches, you are not getting stock that has been sitting on a warehouse shelf. You are getting a jar that was recently bottled in my Sector 78 kitchen. If you ever visit me for a tasting party, you will see exactly how I work. It is not just about selling a product, it is about sharing a piece of my family's food history with yours.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
A Peek Inside Our Kitchen
The Art of Traditional Homemade Pickles and Murabba
The Homemade Process: How Our Punjabi Pickles Are Made
Homemade Pickles Crafted with Traditional Bihari Recipes
Our Traditional Process: How We Make Authentic Pickles
29
Authentic Punjabi Pickles: Our Homemade Process
More from Artisanal Pickles, Jams & Chutneys by Niwala by Mallika
More services by Niwala by Mallika