Authentic Homemade Pickle Making Process
I believe the best taste comes from patience, not machines. Here is how I turn raw, fresh vegetables into the traditional pickles you grew up eating.
The journey of my lemon pickle starts with fresh, juicy lemons. This video shows the process of making my special Keri ka Murabba, a sweet and tangy preserve that is a favourite among kids and adults.
Here is a look at a large batch of my mango pickle being prepared. From cutting the raw mangoes to sealing the jars, every step is done carefully by hand to maintain the authentic homemade quality.
Watch me prepare the green chilli pickle, mixing the fresh chillies with my special ground spices. This hands-on process ensures the flavour is consistent and tastes just like it was made at home.
Preparing for a batch of my Kashmiri Mirchi pickle. I use bright red chillies that are known for their deep flavour and colour, not just for heat.
The red chillies are mixed with my freshly ground masala mix. This step is crucial for developing the rich and aromatic flavour of the final red chilli pickle.
A quick glimpse of the fresh red chillies I use for my spicy Laal Mirchi ka Achar. I select only the best quality ingredients for all my pickles.
From washing and cutting the fresh raw mangoes to packing them into jars, this is how I bring the 'swad aapke ghar tak' (taste to your home).
The secret to a good pickle is in the mixing. Here, you can see me coating the green chillies thoroughly with spices to ensure every bite is full of flavour.
The final step before the pickle is ready for you. I use a machine to seal each jar tightly, ensuring the pickle stays fresh and does not leak during delivery.
This video shows the complete process for my Nimbu Chatpata pickle. I use fresh lemons and pure, homemade spices to give you that perfect tangy taste that reminds you of childhood.
About Bilkul Ghar Jaisa: Our Making Process
You will not find any industrial machines in my kitchen. Every lemon, mango, and chilli is washed, cut by hand, and left to sun-dry for days before being mixed with spices I grind fresh every morning. This is not the fastest way to make pickles, but it is the only way to get that authentic taste that mass-produced jars simply cannot replicate.
Our Traditional Approach
At Porwal Pickles, we treat every batch exactly how my mother and grandmother taught me 25 years ago. We do not believe in shortcuts.
Sun-Dried Goodness Before a single spice is added, our fruits and vegetables go through a traditional sun-drying process. This removes excess moisture naturally, which is why our pickles last for 12 months without needing a single drop of chemical preservative. It is a slow, multi-day process that defines the texture of our achars.
The Koota Hua Masala We do not use store-bought spice powders. We source whole, quality spices and grind them ourselves. We prefer a 'koota hua' (coarsely ground) texture, which gives the pickle its distinct granular mouthfeel and deep aroma. You will see these spices in every jar, especially the fennel and mustard seeds.
Pure Mustard Oil Base We use only Kachi Ghani mustard oil. It acts as a natural moisture barrier and preservative. When you open a jar from us, that 'top float' layer of oil you see is exactly what keeps the vegetables inside fresh, safe, and flavorful for months.
Hand-Packed with Care From cutting the raw mangoes to sealing the final jar, everything is done manually. We use food-grade PET jars to ensure they arrive at your home without leaking. We are not a factory, and we do not try to act like one. We are just a kitchen in Dewas, bringing the taste of home to your table across India.
Porwal Pickles
I am Sarla Porwal. For the last 25 years, I have been making pickles in my kitchen just the way my mother taught me. There are no machines or factory shortcuts here, just fresh produce, pure spices, and a lot of patience in every jar.
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