---
title: "Artisanal & Homemade Pickles in Mumbai with Traditional Recipes - mytribe"
description: "Craving authentic taste? Get artisanal & homemade pickles in Mumbai, made with traditional recipes. Discover seasonal, preservative-free, and oil-free options. Order your jar of goodness from Tribe today!"
canonical: https://mytribe.in/relishwithraina/artisanal-homemade-pickles
last_updated: 2026-02-13
---

# Artisanal & Homemade Pickles in Mumbai

By [Raina Agarwal](https://mytribe.in/relishwithraina) · I make small-batch pickles using traditional recipes, no artificial preservatives or colours, with oil-free and regional options depending on the season.

## Locations

Delivers across Mumbai Metropolitan Area

### Ships / delivers to

- Delivers across Mumbai Metropolitan Area (Mumbai Metropolitan Area, Mumbai Metropolitan Area, Maharashtra)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Everyday Mango & Lemon Essentials

Hand-cut Ladua mango and lemon varieties preserved in pure Kachi Ghani mustard oil or oil-free salt cures without artificial preservatives.

Typically ₹375-550 per 500g Jar (estimate)

#### 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

Limited-batch winter delicacies featuring hand-stuffed Banarasi chillies and fresh crunchy vegetables like red carrots and turnips in mustard oil.

Typically ₹450-650 per 500g Jar (estimate)

#### 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

Heritage recipes using rare desert berries like Kair and Gunda or the 10-day sun-cooked Chhunda technique with zero fire cooking.

Typically ₹700-950 per 500g Jar (estimate)

#### 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.

## Highlights

Browse through Raina Agarwal's best work.

### [Featured](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/featured)

- ![This is my Spicy Amla Pickle, a winter specialty packed with flavour. I use fresh, big-sized amla (Indian gooseberries) which are carefully cut and mixed with a blend of traditional spices and mustard oil. The result is a tangy, medium-spicy pickle that is full of Vitamin C and tastes incredible with any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c9a8827-abbd-4379-9298-1edee10e8046)
- ![Here you can see my classic Spicy Khatti Kairi Pickle being prepared. I use Ladua kairi, a type of raw mango known for its sour taste and fleshy pulp, and mix it with my family's secret masala blend. This picture shows the pickle just after mixing, before it's left to mature and let the flavours deepen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb569fd0-5912-4d61-acfe-29ff242313f4)
- ![My Stuffed Green Chilli Pickle, or Hari Mirch ka Bharwa Achaar, is a North Indian favourite. I use a special medium-spicy chilli called Achaari Mirchi, slit it, and stuff it with a flavourful masala. This top-down view shows the jars just after packing, with the chillies soaking in mustard oil.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e0c40d1f-23d6-48fd-b367-dda31ef5f185)
- ![This is a jar of my authentic Rajasthani Kair Pickle. Kair are desert berries that I source directly from Rajasthan during the summer. They are soaked in buttermilk to soften and develop a sour taste before being pickled with grated raw mango and spices. It's a rare flavour that brings the taste of Rajasthan to your plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/55bf3c52-0793-425a-bd8e-82e4c63d511c)
- ![For those who prefer a healthier option, my Sweet and Sour Lemon Pickle is made with absolutely no oil. I use large, juicy winter lemons and a mix of spices with sugar or jaggery to create this delicious, tangy condiment. It's a perfect accompaniment for parathas and theplas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/78e11ac0-cb09-4d38-b846-6e6fd838d4f5)
- ![This is a close-up of my Sweet Raw Mango Pickle, a traditional Rajasthani recipe that reminds me of my childhood. I use pieces of Rajapuri kairi, which are known for their sweetness, and combine them with sugar, fennel seeds, and onion seeds. It’s a perfect balance of sweet, tangy, and mildly spicy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/87fef496-4009-4f51-9b23-3175beeee10c)
- ![During winters, I make this homemade Chyawanprash using fresh green amla and pure cow ghee. It is sweetened with jaggery and infused with saffron, cardamom, and 14 different Ayurvedic spices. This immunity-boosting preserve is a healthy addition to your daily routine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c375d8f-907a-41b6-b865-58a7d38b0832)
- ![This bowl shows my Stuffed Red Chilli Pickle during preparation. These vibrant red chillies are available only in winter, and I stuff them with a traditional North Indian masala. The process is time-consuming, but the spicy, robust flavour of the final pickle is worth the effort.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/33320339-e62b-4bd7-8571-debcdbadefb5)

### [The Mango Collection: Spicy & Sour (Kairi ka Teekha Achaar)](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/the-mango-collection-spicy-sour-kairi-ka-teekha-achaar)

- ![This is my Spicy Khatti Kairi pickle, made in the traditional North Indian style. I use small, regular-sized raw mangoes and a robust mix of spices like mustard seeds, fennel, and fenugreek in mustard oil. The bright red colour comes from pure Kashmiri red chilli powder, with no artificial colours added.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c80c0a7f-f15b-4408-a1e8-76fb3eb98d14)
- ![Here are jars of my Spicy Khatti Kairi pickle, ready to be sent out. I make a large stock of this pickle during the summer using the best quality raw mangoes to ensure it lasts the whole year. Each jar is packed with sour, spicy, and tangy flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4f94bc2a-dcb5-45df-a8f3-e3bae6d78a87)
- ![For those who prefer less oil, I make this Dry Raw Mango Pickle, or Aam ka Sukha Achaar. It has the same spicy and tangy flavour as the classic version but uses minimal oil, making it a lighter option and very convenient for travel.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/40b45a44-ff67-4d7f-9fc3-9dd08ddbfbfe)

### [The Mango Collection: Sweet & Tangy (Kairi ka Meetha Achaar)](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/the-mango-collection-sweet-tangy-kairi-ka-meetha-achaar)

- ![This is a close-up of my Sweet Raw Mango Pickle, a traditional Rajasthani recipe that reminds me of my childhood. I use pieces of Rajapuri kairi, which are known for their sweetness, and combine them with sugar, fennel seeds, and onion seeds. It’s a perfect balance of sweet, tangy, and mildly spicy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/87fef496-4009-4f51-9b23-3175beeee10c)
- ![A batch of my sweet raw mango pickle, jarred and ready. This pickle is a personal favourite, made just the way my Nani (maternal grandmother) used to make it during our summer visits to our native place. It's a taste of nostalgia in every bite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/edaa56ae-30d5-466d-aea4-17850901eda0)
- ![Here is the sweet raw mango pickle being mixed in a large bowl. You can see the chunks of Rajapuri kairi coated in a dark, sweet, and spicy syrup made from sugar and traditional spices like fennel and onion seeds.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6d3358c5-c9c0-4537-84c4-579b9b5f5d9b)
- ![This is my Sundried Chhunda, a traditional Gujarati sweet pickle made with grated raw mango and sugar. I cook it slowly in the sunlight for about 10 days, a long process that results in a uniquely delicious, translucent, and syrupy pickle.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c084353-e459-4bb6-92fb-6f2cec6891f7)
- ![Many of my customers prefer a healthier alternative, so I also make Chhunda with jaggery instead of sugar. This image shows jars of my jaggery-based Chhunda, which has a deeper colour and a rich, earthy sweetness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/03879fd3-1730-46c0-8473-1279c9ef3f9e)
- ![Here you can see the texture of my Kairi ka Chhunda made with jaggery. The grated raw mango is cooked in the sun until it becomes soft and blends perfectly with the melted jaggery and spices, creating a sweet, spicy, and tangy flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b9a1f26b-6290-4a17-bad3-690bd0a0eaef)
- ![This is Gor Keri, another traditional Gujarati pickle made with raw mango and jaggery. Unlike the grated Chhunda, this pickle has chunks of mango in a dark, peppery, and sweet jaggery syrup. It pairs wonderfully with thepla, bhaakri, or mathri.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fed00804-d13c-4719-bc1d-4267c73e666d)

### [Spicy Chilli Pickles (Mirch ka Achaar)](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/spicy-chilli-pickles-mirch-ka-achaar)

- ![This is a close-up of my Stuffed Green Chilli Pickle before the oil is added. You can see how each chilli is carefully slit and filled with a freshly ground masala mix of mustard, fennel, and other spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c08353f8-0b1f-461b-8df8-565d4f7aeab1)
- ![A single jar of my Stuffed Green Chilli Pickle, showing how the chillies soften and absorb the flavours of the masala and mustard oil over time. This pickle is medium spicy and is a perfect side for parathas or mathris.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e821013-b8e9-486e-b4c7-71a3fd8349b8)
- ![Here is a batch of stuffed green chillies being prepared. Once stuffed, they are mixed together to ensure the masala is evenly distributed before being packed into jars to mature.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b24c2045-29b3-4fe6-824c-b516b482dcd0)
- ![For easier serving and eating, I also make this Cut Green Chilli Pickle. It has the exact same taste and masala as the stuffed version, but the chillies are cut into smaller pieces. It's a convenient option that goes well with dal chawal or any Indian meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/39c21167-22d0-43d4-bdc0-0a249dea7f3d)
- ![This is my Stuffed Red Chilli Pickle, a much-awaited winter special. I use thick, good-quality red chillies that are available from January onwards. The chillies are stuffed with a spicy masala and turn soft and bright red as the pickle matures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4fdd7406-dd6e-4139-8fce-c300604a81a6)

### [Oil-Free Lemon Pickles (Bina Tel ka Nimbu Achaar)](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/oil-free-lemon-pickles-bina-tel-ka-nimbu-achaar)

- ![For those who prefer a healthier option, my Sweet and Sour Lemon Pickle is made with absolutely no oil. I use large, juicy winter lemons and a mix of spices with sugar or jaggery to create this delicious, tangy condiment. It's a perfect accompaniment for parathas and theplas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/78e11ac0-cb09-4d38-b846-6e6fd838d4f5)
- ![A large batch of my oil-free sweet and sour lemon pickle, all bottled up. I love making a big stock of this in the winter when the best lemons are available. It's a sweet, tangy, and slightly spicy pickle that everyone enjoys.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ec73f8d0-91d4-43d9-8fe2-95a065be44e4)
- ![This is my Sour and Spicy Lemon Pickle, also made without any oil. It's a traditional recipe for those who love a purely tangy and medium-spicy flavour. I make this fresh batch using juicy lemons that I get during Mumbai's cooler months.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef7859de-bc75-488d-8d51-522f01d3bfbd)
- ![Here are the jars from a fresh batch of my sour and spicy lemon pickle. You can see the simple, clean preparation with just lemon pieces and spices. It's a pure, unadulterated taste that gets better with time.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3cdd029a-4892-41c6-8cbf-5d7ca0fdccd1)
- ![My Black Lemon Pickle is a unique, oil-free creation made with a special blend of black spices like black pepper, black salt, and ajwain. The pickle gets its dark colour and complex flavour as it matures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db6c340c-14c3-4b8c-affb-8ba98ec83ae3)
- ![This image shows a freshly made batch of black lemon pickle. Over a few days, the lemons will absorb the dark masala and the colour will deepen significantly. This pickle is known to get better as it ages, sometimes for years.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bea956f8-a54b-45ad-b126-4c0d4700f2a3)
- ![A closer look at the texture of the black lemon pickle. The lemon pieces are coated in a thick, dark masala. It's a sour and medium-spicy pickle that is a traditional Rajasthani delicacy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7f7baa4e-7d00-4b75-a758-98997e11e3eb)
- ![A freshly packed order of my black lemon pickle, sealed and ready to go. This pickle is traditionally matured in earthen jars for years to develop its signature dark colour and deep flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b9062baf-f6b8-4912-bb25-de88b82a1ef9)

### [Winter Harvest: Amla, Turmeric & Mixed Veg](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/winter-harvest-amla-turmeric-mixed-veg)

- ![This is my Spicy Amla Pickle, a winter specialty packed with flavour. I use fresh, big-sized amla (Indian gooseberries) which are carefully cut and mixed with a blend of traditional spices and mustard oil. The result is a tangy, medium-spicy pickle that is full of Vitamin C and tastes incredible with any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c9a8827-abbd-4379-9298-1edee10e8046)
- ![Here are several jars of my spicy amla pickle, ready for my customers. I make many batches of this throughout the winter when fresh green amla is abundant. It's a tangy and medium-spicy pickle made without any preservatives.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bf42c41f-c66d-4aaf-b5f0-80c888f19de0)
- ![For those who prefer a milder taste, I make this Sweet and Sour Amla Pickle. It uses big, green amla with minimal oil, creating a sweet and tangy flavour with just a hint of spice. It's a great way to enjoy the health benefits of amla.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a45b298b-de54-4072-9131-56b7d3da1b72)
- ![A batch of my sweet and sour amla pickle, showing the beautiful glaze from the sweet and tangy syrup. This pickle is perfect for those who enjoy a less spicy, more flavourful condiment with their meals.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/232d8576-8f05-4d69-9ca2-e38fc011fe08)
- ![This is my Turmeric Pickle, made with fresh raw turmeric or 'Amba Haldi' that is available in winter. Peeling and chopping it is a lot of work, but the final product is a healthy and delicious pickle that many of my clients order every year.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/014077e1-ab1c-46a7-8910-780e8d500427)
- ![A batch of my fresh turmeric pickle, jarred and ready. Raw turmeric is known for its anti-inflammatory properties and other health benefits, making this pickle not just tasty but also very good for you.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/341a22f6-5b32-455c-943a-dd464c87676c)
- ![My Mixed Veg Pickle is a very popular winter special, also known as Gajar Gobhi Shalgam ka Achaar. I use fresh red carrots, cauliflower, and turnips, and make it in two styles: one with jaggery for a sweet and sour taste, and one without for a purely sour flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9edff3af-a21a-41c4-9b22-9d5bb19c55d2)
- ![During winters, I make this homemade Chyawanprash using fresh green amla and pure cow ghee. It is sweetened with jaggery and infused with saffron, cardamom, and 14 different Ayurvedic spices. This immunity-boosting preserve is a healthy addition to your daily routine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c375d8f-907a-41b6-b865-58a7d38b0832)
- ![Here is a large batch of my homemade Chyawanprash. I prepare it with the freshest ingredients as soon as winter starts. It's a traditional Ayurvedic recipe that is great for both adults and kids to boost immunity.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/baacae36-d7b9-4255-b43f-bcc9f0293460)

### [Rare Regional Flavours](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/rare-regional-flavours)

- ![This is a jar of my authentic Rajasthani Kair Pickle. Kair are desert berries that I source directly from Rajasthan during the summer. They are soaked in buttermilk to soften and develop a sour taste before being pickled with grated raw mango and spices. It's a rare flavour that brings the taste of Rajasthan to your plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/55bf3c52-0793-425a-bd8e-82e4c63d511c)
- ![A large batch of Kair pickle being prepared. You can see the green kair berries mixed with grated raw mango and spices. This pickle is a staple in Rajasthani cuisine and has a unique tangy and spicy taste.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1ee8c4c9-2669-484c-8bd9-5dd71494b963)
- ![This is my Stuffed Gunda Pickle, also known as Lehsua ka Achaar. Gunda is a sticky berry available only for a short time in the summer. I remove the seed and fill it with a stuffing of grated kairi and masala, a traditional method from Rajasthan and Gujarat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/60cf9d8c-5d17-4938-9e46-36b06c260b5d)
- ![A closer look at the stuffed gunda, showing the tangy masala filling. This pickle is a summer specialty that I make as soon as I get my hands on good quality, big-sized gunda.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f6510e27-396f-4773-ba5b-f4e884bfbda8)
- ![I also make another version of Gunda Kairi pickle where the gunda is boiled with the seed inside and mixed with pieces of raw mango. This creates a sour and medium-spicy pickle that is very popular in Gujarat and Rajasthan.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/337a8dcd-01ad-4709-b8a1-22c947a69639)
- ![Here you can see the boiled gunda and kairi pieces mixed in a flavourful, spicy oil. Since gunda is so seasonal, I try to make as much stock as I can for my customers who wait for it all year.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fd30e9e4-95f6-438a-aeb4-90327f07b5f9)
- ![My Chana Kairi Pickle is a unique combination of chickpeas and raw mango. The kabuli chana is soaked in raw mango water until it becomes soft and sour, then it's mixed with grated kairi and spices in mustard oil.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df8fcb41-e854-4acc-bc56-369450d64fb0)
- ![Jars of Chana Kairi pickle, ready to be enjoyed. The combination of the soft, tangy chana and the spicy raw mango masala is truly delicious. I make this flavour every summer for my regular clients who love it.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/966b38bf-84a3-4f26-a645-73135d818e19)
- ![This bowl shows the Chana Kairi pickle mix before the oil is added. You can see the soaked chickpeas mixed with grated raw mango and dry spices. It's a flavour that is both unique and traditional.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c984f2a-8854-4e30-96b3-31d5e062e1d2)

### [Sweet Fruit Jams](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/sweet-fruit-jams)

- ![A close-up of my homemade Strawberry Jam. I make this when strawberries are in full season, using only fresh, red, and juicy fruit. It has no artificial colours, flavours, preservatives, or pectin, just pure fruit goodness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8504a2e2-99cf-45dc-88b3-ad5f192a2c50)
- ![Here are some jars of my fresh strawberry jam. It has a wonderful, slightly tangy taste that comes naturally from the strawberries. It has a shelf life of 3 months in the fridge.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2f9c9c2a-4025-4da6-a4fc-4b37c2a85252)
- ![A fresh batch of strawberry jam, all jarred and ready. The beautiful red colour is completely natural. It's perfect on toast, with yogurt, or just by the spoonful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d7139b22-fa2c-4df9-9091-f9d72aaa8ec6)

### [From My Customers](https://mytribe.in/relishwithraina/artisanal-homemade-pickles/from-my-customers)

- ![I love it when my customers share their happiness with me. This was a message I received for my strawberry jam. Hearing that my products smell and taste yummy makes all the hard work worthwhile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f15c09fd-590a-46bc-ab7c-198d006a5c60)

## Meet your expert

[Raina Agarwal](https://mytribe.in/relishwithraina)

### 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.

## More services from Raina Agarwal

- [Artisanal Bakes & Desserts](https://mytribe.in/relishwithraina/artisanal-bakes-desserts) · ₹700-2,000 per 1kg cake or per gift box (12-16 pieces) (estimate)
- [Homemade Indian Sweets & Desserts](https://mytribe.in/relishwithraina/homemade-indian-sweets-desserts) · ₹800-1,600 per kg (estimate)
- [Nutrient-Rich & Energy Laddoos](https://mytribe.in/relishwithraina/nutrient-rich-energy-laddoos) · ₹800-1,600 per kg (estimate)
- [Custom Food Gift Hampers](https://mytribe.in/relishwithraina/custom-food-gift-hampers) · ₹450-2,000 per hamper (estimate)

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## Book

To book Raina Agarwal, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Artisanal%20%26%20Homemade%20Pickles%20by%20Raina%20Agarwal.)