Mix Achaar : Bold • Spicy • Bursting with Flavour
Aam ka Achaar : Tangy • Sweet-Spicy • The King of Pickles
Because these two pickles represent the very soul of Indian home cooking — the ones your dadi-nani prepared every season, the ones found in every thali from Hajipur to Mumbai.
✔️ Recipes older than us — still hand-ground, sun-aged, and made by memory.
✔️ No Preservatives ever — only cold-pressed mustard oil, roasted masalas, and pure sunlight.
✔️ Made in Dayalpur Sidhauli, Bihar — small-batch, traditional, and honest.
✔️ Your Choice of Jar — available in both glass and plastic.
📦 Delivery: 3–7 days across 🇮🇳
🚚 Free Shipping on orders above ₹800
🥣 Mix Achaar — The Bold, Spicy All-in-One Classic
Our mixed pickle brings together the finest farm-fresh ingredients — garlic, ginger, and green chillies — slow-cured in cold-pressed mustard oil and traditional spices for a deeply satisfying, layered flavour.
How We Make This Heritage Pickle
-
Fresh Ingredient Selection: Garlic, ginger, and green chillies sourced directly from farms. Only firm, healthy produce selected.
-
Thorough Cleaning & Preparation: Garlic is peeled, ginger cleaned and cut, green chillies trimmed — all by hand.
-
Natural Sun Preparation: Spread under sunlight on clean cloth sheets to remove excess moisture naturally.
-
Masala Prep: Mustard seeds, fennel, cumin, nigella, hing, ajwain, red chilli, amchoor, kala namak, turmeric, salt.
-
Traditional Spice Curing: Mixed with spices and cold-pressed mustard oil, packed in glass jars, and sun-cured for 10–15 days.
-
Final Swad: Bold • Spicy • Tangy • Deeply aromatic with every bite
Pair with: Dal-Chawal • Roti-Sabzi • Paratha • Khichdi • Simple rice with ghee
🥭 Aam ka Achaar — The King of Indian Pickles
Mango pickle is the undisputed king of Indian achaar — and ours is made the way it should be. We use raw, firm Lal Malda and Sukul mangoes sourced at peak season, cut thick and cured slowly in mustard oil and whole spices.
How We Make This Heritage Pickle
-
Mango Selection: Raw, firm mangoes sourced at peak season — not too sour, not too sweet.
-
Cutting & Cleaning: Mangoes are washed, dried, and cut into thick pieces with the skin on.
-
Salt & Turmeric Curing: Coated in rock salt and haldi, left to release moisture for 24–48 hours.
-
Masala Prep: Mustard seeds, fennel, fenugreek, nigella, red chilli, hing, kala namak, ajwain.
-
Mixing & Oil Coating: Mango pieces are deeply coated in spices and drenched in cold-pressed mustard oil.
-
Sun Ageing: Kept under sunlight for 30–45 days until the mango softens and the flavours fully develop.
-
Final Swad: Tangy • Sweet-Spicy • Mustard-forward • Rich and deeply satisfying
Pair with: Dal-Chawal • Roti • Paratha • Poori • Curd Rice • Any simple meal
🔄 Why These Two Together?
Because they are the two most beloved pickles in every Indian household:
🥣 Mix Achaar
Bold, spicy, multi-layered — brings warmth and depth to every meal.
🥭 Aam ka Achaar
Tangy, sweet-spicy, mustard-forward — the nostalgic taste of every Indian summer.
One brings the fire, one brings the nostalgia — together, they complete any thali.
👩🍳 Made by the Hands That Keep Traditions Alive
When you taste these pickles, you're tasting the skill and care of the people who make them. They don't measure with spoons. They measure with memory. And that's why this achaar tastes like it came from your own home.
🌿 Ingredients
Mixed Pickle:
Garlic, Ginger, Green Chilli, Mustard Oil, Red Chilli, Mustard Seeds, Fennel, Cumin, Nigella Seeds, Asafoetida, Carom Seeds, Dry Mango Powder, Kala Namak, Turmeric, Salt
Mango Pickle:
Raw Mango, Mustard Oil, Rock Salt, Turmeric, Mustard Seeds, Fennel, Fenugreek, Nigella Seeds, Red Chilli, Asafoetida, Kala Namak, Ajwain
❓ FAQs
Q: Are these products spicy?
A: The mixed pickle is boldly spiced with layered heat. The mango pickle has a balanced sweet-tangy-spicy profile — bold but not overwhelming.
Q: Are these homemade?
A: Yes, entirely. Prepared in small batches in our kitchen in Dayalpur Sidhauli — no machines, no shortcuts.
Q: How should I store them?
A: Store in a cool, dry place. Always use a clean, dry spoon. If you treat it right, the pickle only gets tastier with time.
