Handmade Traditional Punjabi Pickles
These are the ones everyone orders first—my absolute kitchen bestsellers. From the tangy Aam Chana to the winter-special Gajar Gobhi Shalgam, these recipes come straight from my dadi.
My special Aam Chana pickle, a true Punjabi classic. It has the perfect tangy kick from raw mangoes and a wonderful texture from the chickpeas, all mixed in pure mustard oil with my secret blend of spices.
This is my Bharwa Hari Mirch achaar. I carefully stuff each fresh green chili with a flavourful masala mix that is spicy but not overpowering. It's a real treat for those who love a bit of heat.
The famous winter special, Gajar Gobhi Shalgam achaar. It has a lovely khatta-meetha taste from the fresh carrots, cauliflower, and turnips mixed with jaggery and spices. It's a seasonal favorite that sells out fast.
My sweet and tangy Aam ki Chutney, made from grated raw mangoes. I cook it slowly with spices until it has the perfect jam-like consistency. It is made without any vinegar or artificial preservatives.
A unique and delicious Kathal ka Achaar, made from tender jackfruit. The texture is meaty and it soaks up all the masalas beautifully. This is a special pickle you won't find everywhere.
Here is a little peek at how I pack your orders. I use vacuum-sealed packs and sturdy boxes to make sure your pickles reach you safely without any leaks. Your achaar will arrive fresh and ready to eat.
This is where it all begins. I hand-cut fresh, raw mangoes for each batch of pickle. Using traditional tools like this 'sarota' ensures the pieces are the perfect size, just like my dadi used to make.
About Featured
What makes these bestsellers stand out is the latpata (spice-rich) consistency. I do not drown my pickles in excess oil; instead, I coat the vegetables in freshly ground masalas and cold-pressed mustard oil so you get the real flavor in every bite. Because I use vacuum-sealed pouches for shipping, they reach your kitchen exactly as fresh as they taste in mine.
I make every batch from scratch using traditional tools like my sarota to ensure the vegetable chunks are cut just right. When I say homemade, I mean it. I avoid all artificial preservatives and vinegar, relying on the natural preservation power of salt, turmeric, and high-quality cold-pressed mustard oil.
My process is simple and slow. For recipes like Kathal (jackfruit) or Bharwa Mirch, I take the time to hand-stuff or slow-cook the ingredients until the texture is perfect. This is why you will notice the spices clinging to the ingredients rather than settling at the bottom of the jar.
How to keep your pickle fresh
Since I do not use chemical preservatives, moisture is your pickle's biggest enemy. Always use a clean, bone-dry spoon when serving. Even a drop of water can spoil a whole jar. Keep the lid tight, and if you live in a very humid area, store it in a cool, dark place away from direct sunlight.
Shipping and Delivery
I ship these pickles all over India. To make sure they survive the journey without any leaks, I pack them in heavy-duty, vacuum-sealed silver pouches before placing them in secure boxes. Once you open the pouch, I recommend transferring the contents to a clean glass jar for daily use.
If you have a specific request or want to mix and match your order, just send me a message.
Looking for a different flavour?
Explore other homemade pickles or chat with me about custom orders.
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