Artisanal & Homemade Pickles
Shipped across Mumbai
I make small-batch pickles using traditional recipes, no artificial preservatives or colours, with oil-free and regional options depending on the season.
Pricing Guide
Everyday Mango & Lemon Essentials
Core Pickle Varieties (Select One)
- Spicy Khatti Kairi: Made with fleshy 'Ladua' raw mangoes, high-pungency mustard oil, fennel, fenugreek, and onion seeds. Deep red color derived from Kashmiri chillies.
- Sweet Raw Mango: 'Rajapuri' mango chunks sweetened with a sugar or jaggery base, spiced with turmeric and red chilli.
- Oil-Free Lemon: Available as Sweet & Sour or Purely Sour & Spicy. Matured in earthen jars to darken naturally without oil, relying on lemon juice and salt.
- Dry Mango: Minimal oil content, specifically designed for travel and leak-proof transport.
Preparation & Specs
- Preservative Free: 100% free from vinegar, sodium benzoate, or artificial colors.
- Maturation: Naturally aged in traditional earthen jars (Barnis) for depth of flavor.
- Cutting Style: Hand-diced mangoes with kernels removed; Lemons quartered or halved.
- Packaging: Sterilized, reusable glass jar with an air-tight metal lid.
Seasonal Winter Stuffed & Veg Pickles
Seasonal Varieties (Select One)
- Stuffed Red Chilli (Banarasi Style): Thick winter red chillies, slit and hand-stuffed with a dry roasted spice mix. Soaked in mustard oil until skin softens.
- Stuffed Green Chilli: Uses specific 'Achaari Mirchi' from local markets. Medium spicy, bright green turning to olive upon maturation.
- Fresh Amla: Whole or segmented fresh green Amla cooked in spices to retain Vitamin C.
- Mixed Vegetable: Crunchy red carrots, cauliflower florets, and turnip wedges pickled in a mustard base.
Texture & Profile
- Texture: Vegetables retain a distinct crunch and are not mushy.
- Oil Usage: Generous amount of Mustard Oil used as a natural preservation barrier.
- Seasonality: Ingredients are sourced specifically during peak winter harvest months (Dec-Feb).
Exotic Regional & Sun-Cooked Preserves
Exotic Varieties (Select One)
- Kairi ka Chhunda: Grated raw mango slow-cooked in direct sunlight for 10+ days. Zero fire cooking results in a thick, jam-like consistency.
- Rajasthani Kair: Small, nutrient-dense desert berries soaked in buttermilk and salt to remove bitterness, pickled with raw mango gratings.
- Stuffed Gunda: Seasonal Gunda berries, deseeded manually and stuffed with a spicy mango masala.
- Gor Kairi: Cubed raw mangoes combined with high-quality Kolhapuri jaggery and coriander seeds.
Sourcing & Process
- Sweetener: Options of refined Sugar or Organic Jaggery (Gur).
- Origin: Kair and Gunda are sourced specifically from arid regions of Rajasthan and Gujarat.
- Processing Time: Minimum 10 to 15 days per batch due to extensive sun-drying and soaking requirements.
About Artisanal & Homemade Pickles
Why I Make Pickles
Pickle-making is my way of keeping family stories alive. I stick to old-school methods, just like my dadi (grandmother) did. No shortcuts, no fake stuff - only patience, good ingredients, and a lot of sun. Sometimes, the process takes days, but the taste is always worth it.
What Makes My Pickles Different
- Everything is made in small batches, so you get fresh, seasonal fruit pickles.
- I never use artificial preservatives or colours. The red in my mango pickle? Pure Kashmiri chilli.
- Most pickles are made with mustard oil, but I have oil-free homemade pickles for those who want them.
- I use traditional Indian achaar recipes, whether it’s sun-dried mango pickle or slow-cooked chhunda.
Summer & Winter Specials
- Summer is all about kairi (raw mango) - spicy, sweet, and even chana kairi for something different.
- Winter brings chilli, amla, mixed veg, and turmeric pickles. Each batch smells like home.
- Regional gems like gunda and kair pickles are available for a short time, straight from Rajasthan and Gujarat.
Health-Conscious Choices
- Lemon pickles are completely oil-free - not a drop.
- Minimal oil options like dry raw mango pickle, perfect for travel or everyday meals.
If you want real achaar, made with care and tradition, you’ll find it here. Some batches sell out fast, and not every flavour is always available - but that’s how homemade goes.
Meet your Expert
Raina Agarwal
15 connects in last 3 months
My Story
Hey, I’m Raina. Cooking’s my happy place – hands messy, heart full. Winters in Mumbai? I’m all about amla for Chyawanprash, lemons for nimbu ka achaar, and those sweet red carrots for gajar ka halwa. No shortcuts here, only old-school recipes, pure ghee, and lots of experimenting. My regulars keep me on my toes – bajra laddoos, anyone? If it’s tasty and healthy, I’ll try it. That’s me.
My Work
Fresh Homemade Goodies - I make everything to order – pickles, cakes, Baklava, traditional gajar ka halwa, brownies, laddoos, jams, and festive gift boxes.
Traditional and Pure - I use pure ghee, seasonal ingredients, and zero preservatives. My food tastes ghar jaisa, like home.
Healthy Treats - Jaggery laddoos, ragi brownies, and options for sugar-free sweets. I’m happy to make it healthy without losing taste.
Custom Orders - Want something changed? Dry fruits, sweetness, no almonds – just tell me. I customize for you.
Seasonal Specials - Winter means seasonal pickles Mumbai style, Christmas plum cake Mumbai, and more, all made with fresh ingredients.