Authentic Homemade Vegetable Pickles

I don't keep huge stocks sitting on a shelf. Because I rely on traditional fermentation without using any artificial heat acceleration, I make these in limited, small batches. When you order, you are getting a jar that was packed recently, which means you should be mindful that seasonal favourites like the Gobi Gajar Shalgam are only available when the produce is at its peak.

How I Make My Pickles

Every jar you receive is a product of patience. I use cold-pressed mustard oil, known in our homes as kachi ghani, which gives the pickles that deep, traditional flavour. There are no artificial colours, preservatives, or sodium benzoate involved. The vegetables are sun-dried and fermented in sterilized glass jars to keep the taste clean and natural.

Seasonal Varieties

Some of my best work is seasonal. You will find the khatta meetha Gobi Gajar Shalgam only during the winter months when the produce is fresh and crisp. I offer this in both jaggery and sugar variants, and I even do a monk fruit version for those watching their sugar intake.

The Collection

• Punjabi Ramkela Aam: My classic mango pickle, aged in cold-pressed mustard oil.
• Daily Essentials: Green chilli, ginger, garlic, and radish pickles that sit perfectly alongside your dal and roti.
• The Rare Ones: I also experiment with ingredients like lotus stem (bhen), turmeric, and beetroot for those who like to try something different.

A Note on Storage

Because I avoid chemical stabilizers, the pickles are living products. Keep them in a cool, dry place and always use a clean, dry spoon. If you are ordering the meat-based pickles or specialty items, please note that those are strictly made to order and require a bit of lead time to ensure the protein is fresh and the texture is just right.