Sweet & Sour Homemade Pickles
Missing that authentic khatta-meetha kick? My kitchen serves up traditional Punjabi pickles made with pure ingredients and absolutely no preservatives, just like my dadi used to make.
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.
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.
My Khatta Meetha Nimbu and Galgal pickle is a classic that gets better with time. The lemons and hill lemons (galgal) become soft and juicy, soaking up the sweet and tangy spices.
A serving of my Gajar Gobhi Shalgam pickle. You can see the tender chunks of vegetables coated in a rich, sweet and sour masala. It is perfect with parathas and mathris.
A close look at my carrot and chili pickle. The sweetness of the carrots pairs wonderfully with the mild spice from the green chilies. It's crunchy, tangy, and absolutely delicious.
About Sweet & Sour Delights (Khatta Meetha Swaad)
When I make my Gajar Gobhi Shalgam or Khatta Meetha Nimbu, I don't use the heavy, oily base you find in store-bought jars. My pickles are 'latpata'—richly coated in freshly ground spices rather than being drenched in oil. You'll taste the crunch of the vegetables and the zest of the lemon in every bite, not just the grease.
Why these pickles taste different
I believe that a pickle should be an extension of a home-cooked meal, not a mass-produced side. That's why I stick to the recipes my dadi handed down. Every jar is made in small batches in my home kitchen, using 100% Kacchi Ghani mustard oil, which is heated and cooled to the perfect temperature.
The 'Khatta-Meetha' process
Unlike store-bought varieties that rely on vinegar for shelf life, my pickles are preserved naturally using salt, turmeric, and the sun. This gives them a deeper, more rounded flavour.
- Gajar Gobhi Shalgam: A winter staple, this is a blend of carrots, cauliflower, and turnips slow-cooked with jaggery and spices. It's the perfect companion for a simple paratha or mathri.
- Khatta Meetha Nimbu & Galgal: This is a classic that gets better with time. As the hill lemons (galgal) age in the masala, they become soft and juicy, soaking up all that sweet and tangy goodness.
- Kathal (Jackfruit): For those who want something meaty and chewy, this is my personal favourite. It's sun-dried and spiced to ensure that the jackfruit retains its texture while absorbing all the aromatics.
Freshly packed for you
I know you want your order to arrive without any spills. I vacuum-seal every batch in multi-layer silver pouches, so whether you are in Noida or anywhere else in India, it reaches you fresh and leak-free. Just remember to use a dry spoon every time you dip into the jar to keep it fresh for months.
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