Mix Achaar : Bold • Spicy • Bursting with Flavour
Nimbu ka Achaar : Tangy • Zesty • Refreshingly Sharp

Because these two pickles represent the soul of Indian home cooking — the ones your dadi-nani prepared every season, the ones found in every thali from Hajipur to Bengaluru.

✔️ 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 — 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

1. Fresh Ingredient Selection: Garlic, ginger, and green chillies sourced directly from farms. Only firm, healthy produce selected.
2. Thorough Cleaning & Preparation: Garlic is peeled, ginger cleaned and cut, green chillies trimmed — all by hand.
3. Natural Sun Preparation: Spread under sunlight on clean cloth sheets to remove excess moisture naturally.
4. Masala Prep: Mustard seeds, fennel, cumin, nigella, hing, ajwain, red chilli, amchoor, kala namak, turmeric, salt.
5. Traditional Spice Curing: Mixed with spices and cold-pressed mustard oil, packed in glass jars, and sun-cured for 10–15 days.
6. Final Swad: Bold • Spicy • Tangy • Deeply aromatic with every bite

Pair with: Dal-Chawal • Roti-Sabzi • Paratha • Khichdi • Simple rice with ghee

🍋 Nimbu ka Achaar — The Tangy, Zesty Sunshine in a Jar

Lemon pickle is the soul of every Indian thali. We use fresh, thick-skinned lemons sourced locally — the kind that hold their shape and soak up spices beautifully.

How We Make This Heritage Pickle

1. Selecting & Cutting: Fresh lemons are washed, dried, and cut into quarters.
2. Salt Curing: Packed with rock salt and left to soften for 7–10 days.
3. Mixing: Softened lemons are kept in salt water.
4. Sun Ageing: Kept under sunlight for 10–15 days until the rind softens and flavours deepen.
5. Final Swad: Sharp • Tangy • Citrusy • with a refreshing bite

Pair with: Dal-Chawal • Paratha • Poori • Curd Rice • Any simple meal

🔄 Why These Two Together?

Because they balance each other perfectly:

🥣 Mix Achaar
Rich, bold, and deeply spiced — brings warmth and depth to every meal.

🍋 Nimbu ka Achaar
Sharp, tangy, citrusy — cuts through richness and lifts every bite.

One brings the fire, one brings the freshness — 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

Lemon Pickle:
Lemon, Common Salt

❓ FAQs

Q: Are these products spicy?
A: The mixed pickle is boldly spiced with layered heat. The lemon pickle is tangy-forward with moderate spice — a great balance across the duo.

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.