Lehsun ka Achaar : Bold • Spicy • Melts in Mouth
Mix Achaar : Bold • Spicy • Bursting with Flavour
Lal Lehsun Chutney : Bold • Zesty • Authentic Taste

Because these three preparations represent the very heart of Bihar's food culture — the ones your dadi-nani prepared every season, the ones found in every thali from Sitamarhi to Siwan.

✔️ 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

🧄 Lehsun ka Achaar — The Spicy, Juicy Comfort Classic

Garlic pickle is emotional for every Bihari household — and we treat it that way. We pick firm, fresh garlic from farms in Dayalpur Sidhauli — not too soft, not too fibrous.

How We Make This Heritage Pickle

1. Peeling & Cleaning: Fresh garlic cloves are peeled and cleaned by hand.
2. Marination: Salt + haldi; left untouched for 24–48 hours.
3. Masala Prep: Fennel, cumin, mustard seeds, nigella, hing, ajwain, red chilli, amchoor, black salt.
4. Mixing: Garlic is coated deeply in spices & drenched in cold-pressed mustard oil.
5. Sun-Drying: Kept under the sun for 7–10 days to soak up flavour.
6. Final Swad: Smoky • Tangy • Masala-soaked • Bold and spicy with every bite

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

🥣 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 in Dayalpur Sidhauli. 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

🧄 Lal Lehsun Chutney — The Bold, Zesty Firecracker

We begin with fresh, pungent garlic cloves sourced from farms in Dayalpur Sidhauli and brought straight to our kitchen.

How We Make This Heritage Chutney

1. Peeling & Sun-Drying: Garlic is peeled, cleaned, and dried under soft sunlight.
2. Masala Preparation: Roasted & ground red chilli, cumin, coriander, mustard seeds, ajwain, amchoor, kala namak, turmeric, salt.
3. Hand Grinding: Ground carefully in small batches — never machine-processed.
4. Sun Ageing: Rested 5–7 days in food-grade glass jars until the flavours deepen and meld.
5. Final Swad: Bold • Tangy • Zesty • Authentic texture

Pair with: Paratha • Poori-Bhaji • Dal-Chawal • Roti-Sabzi

🔄 Why These Three Together?

Because they capture the three pillars of Bihari pickle tradition:

🧄 Lehsun ka Achaar
Whole cloves, juicy, comfortingly spiced — melts in the mouth.

🥣 Mix Achaar
Bold, multi-layered, deeply aromatic — brings warmth and depth to every meal.

🧄 Lal Lehsun Chutney
Smooth, spreadable, bold spice — perfect as a dip or spread.

One brings warmth, one brings depth, one brings fire — 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 in Dayalpur Sidhauli. 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

Garlic Pickle:
Garlic, Mustard Oil, Red Chilli, Spices, Salt, Fenugreek, Fennel, Mustard Seeds, Dry Mango Powder, Asafoetida

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

Garlic Chutney:
Garlic, Red Chilli, Mustard Seeds, Cumin, Coriander Powder, Carom Seeds, Nigella Seeds, Amchoor, Kala Namak, Turmeric, Salt, Mustard Oil, Tamarind, Jaggery, Asafoetida, Ajwain

❓ FAQs

Q: Are these products spicy?
A: All three are boldly spiced. The garlic pickle and mixed pickle have a rich, layered heat. The chutney is zesty and tangy — a great balance across the trio.

Q: Are these homemade?
A: Yes, entirely. Prepared in small batches in our kitchen in Dayalpur Sidhauli, Bihar — 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.