Authentic Homemade Punjabi Pickles & Jams

Since everything I make is sun-dried and entirely preservative-free, you might notice slight variations in spice levels or texture between batches. That is the nature of real, home-cooked food. My pickles do not sit on a factory shelf for months, so you are always getting the freshest ‘tadka’ straight from my Nagavarapalya kitchen to your dining table.

When you buy from Pikkle Shikkle, you are skipping the mass-produced jars filled with artificial colours and chemicals. My process is simple and old-school: I use local, seasonal vegetables and fruits, hand-cut them, and let the sun do the work. Whether it is my spicy mango pickle, the bitter gourd variant, or my preservative-free apple cinnamon jam, each recipe follows the traditional methods I learned from my mother.

Why my pickles are different

• No Nasties: I do not add anything artificial. You will not find any chemical preservatives or synthetic flavours here.
• Small Batches: I make everything in small, controlled batches in my home kitchen in Bengaluru. This ensures the flavours remain robust and authentic.
• Sun-Dried Goodness: Many of my pickles are sun-dried, which is a traditional method that locks in flavour and increases shelf life naturally.

Storage and Care

Because there are no preservatives, it is important to keep these jars in a cool, dry place. Always use a clean, dry spoon when serving to ensure your pickle or jam stays fresh for the full duration of its shelf life. If you have questions about which spice level suits your palate or how to pair a specific jam with your breakfast, feel free to ask. I am happy to guide you so you can enjoy the true taste of Punjab at home.