Snacks & More by Nidhi

About

I can't eat without that little punch on the side - either a spoonful of spicy achaar (pickle) or just some masala sprinkled over. That asli (real) ghar ka swaad (homemade taste) was missing, so I started making my own North Indian homemade pickles and handpicking special condiments for my kitchen. Now, I’m sharing all that with you too.

What's in My Homemade Achaar Collection

I make all the pickles myself, sticking to traditional recipes I grew up with - no shortcuts. Some are seasonal, just like how our dadi-nani (grandmothers) did it.

• Banarshi Lal Mirch Achaar: If you like it fiery and masaledar (spicy), this one's straight from Banaras.
• Aam ka Achaar: When mangoes arrive, I whip up both spicy and sweet versions. Total North Indian style. Can't get more authentic mango achaar than this.
• Gujarati Chunda: Khatta-meetha (sweet-sour) grated mango pickle, perfect with theplas or roti.
• Panchmela Achaar: Mixed veggie pickle, packs a punch.
• Green Chilli Pickle: For that instant kick with dal-chawal.

What’s Special in My Condiments

I'm picky about my spices - only regional spice blends, nothing basic. I get hand-grounded Rajasthani masalas, proper hing (asafoetida), and even Katdare Misal Masala from Maharashtra if you want to make the real misal pav. On the sweeter side, there’s natural palm candy sweetener (tal mishri) - way better than normal sugar.

Quality & How I Pack It

I make everything in small batches, so it's always fresh. Packed in glass jars, shipped sturdy - whether you’re in Bangalore or anywhere in India.