Authentic Homemade Pickles and Traditional Chutneys
Real Punjabi flavours, made fresh in my Gurgaon kitchen without factory shortcuts or preservatives. Just pure, home-cooked goodness.
This is my classic Aam ka Achaar, made exactly the way my mother used to make it. You can see the rich texture of the masala clinging to the raw mango pieces. I use less oil but make sure the flavour is absolutely traditional and chatkaredar.
Here is a glimpse of my special Aam ki Chutney being prepared in my kitchen. As I always say, ‘chutney khao, gutli ko chooso’. I make it with the mango stone so you can enjoy every last bit of the flavour, just like we did as kids.
I believe in showing you exactly how your food is made. This video shows the fresh, chopped vegetables for my Gobhi Gajar Shalgam achaar and the final mix of my classic mango pickle, all prepared in small, fresh batches.
Nothing beats a weekend meal of homemade chole bhature, and my tangy pickled onions are the perfect companion. This is how I love to serve it at home, with fluffy bhature, spicy chole, and a generous helping of my crunchy pickled onions.
Here is a look at the variety I offer, all packed and ready to go. You can see my Nimbu Achaar, Aam ki Chutney, Lahsun ki Chutney, and the popular Gobhi Shalgam Gajar ka Achaar, all made without preservatives.
About Featured
I make my Aam ki Chutney with the mango seed intact—as we say, 'chutney khao, gutli ko chooso'—which is the secret to that authentic, deep flavour. Every batch is sun-dried the old-school way, using Kacchi Ghani mustard oil and jaggery, so you get real ghar ka swaad without any chemical preservatives.
My Kitchen Process
Everything I serve is an extension of my own home kitchen. I don't work with mass production, industrial fillers, or white sugar. When you order a jar of my Gobhi Shalgam Gajar or Nimbu Achaar, you are getting a batch that was prepared fresh, often after you reached out, to ensure it doesn't sit on a shelf gathering dust.
Why I Avoid Shortcuts
My recipes are all about that old-school Punjabi and Multani style. For my sweet preserves and chutneys, I rely on pure jaggery (gud) instead of refined sugar, which gives a deeper, natural sweetness. My pickles use traditional sun-drying methods to remove moisture naturally, keeping the crunch of the vegetables intact without relying on high oil content or chemical preservatives to maintain shelf life.
How to Choose Your Jar
- For the spice lovers: Try my Lahsun ki Chutney, which is pounded fresh with red chilies.
- For the nostalgic: My Jagadhri Aam Achaar uses traditional Ramkela mangoes and fennel seeds, exactly how my mother taught me.
- For the health-conscious: The Whole Amla Murabba is packed with 70 percent fruit content and no artificial syrups.
I deliver across Delhi NCR from my kitchen in Patel Nagar, Gurugram. Since everything is made in limited, small batches, stocks fluctuate depending on what is fresh in the market that week.
Explore more from my kitchen
Search for specific pickles, chutneys, or home-cooked meals.
More from Homemade Pickles, Chutneys & Preserves by Sweety's Kitchen
More services by Sweety's Kitchen