Authentic Homemade Achaars (Pickles) in Noida
I started Niwala at 56 to share the flavours of my home. Here are my traditional, preservative-free pickles, made in small batches with love.
A single spoonful of my Bharwan Mirchi, or stuffed red chili pickle, served over a traditional Indian thali. The rich red color comes from the chilies and spices, with no artificial colors added.
A perfect meal combination of lachcha paratha with my Ghissu Aam Chana Achaar. This unique pickle is made with grated raw mango and boiled chickpeas, all mixed in a lip smacking masala.
This is the Aam ka Achaar that started it all, the first recipe my mother taught me. Served here with some crispy mathri, it is a classic Banarasi style pickle that is a staple in my home and I hope it becomes one in yours too.
A wider view of my classic Aam ka Achaar served as a dip with mathri crackers. The leftover masala from this pickle is just as useful and can be mixed into potato fillings or paratha dough for extra flavor.
My oil-free Hing ka Achaar served with a simple meal of dal, rice, and bhindi. This pickle uses raw mango seasoned with asafoetida and is very good for digestion.
Amla ka Achaar, or Indian Gooseberry pickle, paired beautifully with some ajwain mathri. This pickle is a tangy and juicy mix of amla, green chili, ginger, and jaggery.
A close up look at the texture of my Amla ka Achaar. You can see the chunks of gooseberry coated in freshly ground spices, a healthy and lip smacking treat.
A wholesome plate featuring my sweet and savory Mix Veg Achaar with a sattu ka paratha and raita. This pickle is a crowd pleaser, filled with gobi, gajar, shalgam, and muli.
A closer look at the Mix Veg Achaar, showing the different vegetables like cauliflower and carrots pickled in a blend of spices, vinegar, and mustard oil. It can last on your shelf for up to a year.
My Hari Mirchi ka Achaar, or green chili pickle, served with dal makhani and roti. This pickle packs a spicy punch and is full of Vitamin C and antioxidants.
About Our Famous Achaars (Pickles)
My pickles are not just about flavour, they are about patience. Because I do not use any preservatives or artificial colours, I make them in small, controlled batches that respect the natural season of the vegetables. If you are picking a jar, remember that the spice level in my Hari Mirchi or the tanginess of my Aam ka Achaar can shift slightly from batch to batch, which is simply how real food behaves when it is made the old-fashioned way.
The journey of my pickles began almost 20 years ago in my mother's kitchen. She taught me that the secret to a perfect achaar is not just the spice mix, but the care you put into the sun-cooking process. When you taste my Banarasi Aam ka Achaar, you are tasting a recipe that has travelled through generations.
Everything I make follows a strict 'no nasties' policy. Whether it is the Hing ka Achaar, which is excellent for digestion, or the Mix Veg pickle with its crunchy carrots and cauliflower, I use only mustard oil, vinegar, and hand-ground spices to preserve the natural goodness. Many of you tell me that the leftover masala from my jars is the best part. Do not throw it away! Mix it into your aaloo ka chokha, use it as a filling for parathas, or stir it into your dal for an extra kick of flavour.
I believe in transparency. If a batch of Hari Mirchi comes out a little spicier because the seasonal chilies were particularly potent, I will tell you. That is the honest, maakehaathkakhana [mother's touch] feeling I promise with every order. If you are in Noida, I often do local home deliveries, and you are always welcome to drop by for a tasting to see what is currently brewing in my kitchen.
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