Nimbu ka Achaar : Tangy • Zesty • Refreshingly Sharp
Aam ka Achaar : Tangy • Sweet-Spicy • The King of Pickles
Amla ka Achaar : Tangy • Nutritious • Immunity-Boosting
Because these three pickles represent the very soul of Indian home cooking — the ones your dadi-nani prepared every season, the ones found in every thali across Bihar and beyond.
✔️ 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
🍋 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
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Selecting & Cutting: Fresh lemons are washed, dried, and cut into quarters.
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Salt Curing: Packed with rock salt and left to soften for 7–10 days.
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Masala Prep: Red chilli, turmeric, mustard seeds, fenugreek, hing, kala namak, ajwain.
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Mixing: Softened lemons are coated in spices and cold-pressed mustard oil.
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Sun Ageing: Kept under sunlight for 10–15 days until the rind softens and flavours deepen.
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Final Swad: Sharp • Tangy • Citrusy • Deeply spiced with a refreshing bite
Pair with: Dal-Chawal • Paratha • Poori • Curd Rice • Any simple meal
🥭 Aam ka Achaar — The King of Indian Pickles
Mango pickle is the undisputed king of Indian achaar. We use raw, firm mangoes sourced at peak season — cut thick and cured slowly in mustard oil and whole spices.
How We Make This Heritage Pickle
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Mango Selection: Raw, firm mangoes sourced at peak season — not too sour, not too sweet.
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Cutting & Cleaning: Mangoes are washed, dried, and cut into thick pieces with the skin on.
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Salt & Turmeric Curing: Coated in rock salt and haldi, left to release moisture for 24–48 hours.
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Masala Prep: Mustard seeds, fennel, fenugreek, nigella, red chilli, hing, kala namak, ajwain.
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Mixing & Oil Coating: Mango pieces are deeply coated in spices and drenched in cold-pressed mustard oil.
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Sun Ageing: Kept under sunlight for 10–15 days until the mango softens and flavours fully develop.
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Final Swad: Tangy • Sweet-Spicy • Mustard-forward • Rich and deeply satisfying
Pair with: Dal-Chawal • Roti • Paratha • Poori • Curd Rice
🫐 Amla ka Achaar — The Nutritious, Immunity-Boosting Superfood Pickle
Amla (Indian gooseberry) pickle is a treasure of traditional Indian kitchens — packed with Vitamin C and made the slow, natural way. We use fresh, firm amla sourced at peak season from farms near Dayalpur Sidhauli.
How We Make This Heritage Pickle
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Amla Selection: Fresh, firm Indian gooseberries selected at peak ripeness.
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Cleaning & Preparation: Amla is washed, dried, and scored or halved to absorb spices deeply.
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Salt & Turmeric Curing: Coated in rock salt and haldi, left to rest for 24–48 hours.
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Masala Prep: Mustard seeds, fennel, fenugreek, red chilli, hing, kala namak, ajwain, turmeric.
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Mixing & Oil Coating: Amla is coated in spices and drenched in cold-pressed mustard oil.
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Sun Ageing: Kept under sunlight for 7–10 days until the flavours fully develop.
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Final Swad: Tangy • Slightly Bitter • Deeply Spiced • Nutritious and uniquely satisfying
Pair with: Dal-Chawal • Khichdi • Roti • Paratha • Any simple meal
🔄 Why These Three Together?
Because they are the three most iconic tangy pickles of Indian tradition:
🍋 Nimbu ka Achaar
Sharp, citrusy, refreshing — cuts through richness and lifts every bite.
🥭 Aam ka Achaar
Tangy, sweet-spicy, nostalgic — the taste of every Indian summer.
🫐 Amla ka Achaar
Tangy, nutritious, immunity-boosting — the superfood pickle your body loves.
Three tangy legends, one perfect combo — 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
Lemon Pickle:
Lemon, common Salt
Mango Pickle:
Raw Mango, Mustard Oil, Rock Salt, Turmeric, Mustard Seeds, Fennel, Fenugreek, Nigella Seeds, Red Chilli, Asafoetida, Kala Namak, Ajwain
Amla Pickle:
Amla (Indian Gooseberry), Mustard Oil, Rock Salt, Turmeric, Mustard Seeds, Fennel, Fenugreek, Red Chilli, Asafoetida, Kala Namak, Ajwain
❓ FAQs
Q: Are these products spicy?
A: All three are tangy-forward with moderate spice. The mango pickle has a sweet-spicy balance, the lemon is sharp and citrusy, and the amla is uniquely tangy with a nutritious bite.
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.
