Achaar made the way your grandmother made it.
We cut, salt and sun-cure every batch by hand in our Delhi kitchen. Mustard oil, whole spices, rock salt. Nothing else goes in the jar.
This month's favourites
Aam ka Achaar
Ramkela mangoes cut with the stone in, sun cured 21 days in mustard oil.
Nimbu ka Achaar
Kagzi lemons with black salt and no oil. Softens into a dark, sour pickle.
Lehsun ka Achaar
Whole garlic cloves peeled by hand, slow cured until they turn glossy.
Four steps, six weeks, no shortcuts
Mango season decides our calendar. In June the kitchen runs from five in the morning, and by August the jars are ready to travel.
Buy in season
Everything is made at home in our own kitchen. Whole fruit and whole spices, never pre-cut.
Salt and rest
Cut by hand, layered with rock salt, left three days until the water leaves.
Grind the masala
Fenugreek, fennel, nigella and mustard, roasted and ground fresh for each batch.
Sun for 21 days
Jars go on the terrace, stirred every morning, until the oil turns clear on top.
What lands in the inbox
The lemon achaar tastes like my nani's. I finished the jar in three weeks and ordered two more for my brother in Pune.
I keep a jar of the garlic achaar at the office. Dal, rice, one spoon of this, lunch is sorted.
Ordered the winter mix in December. It arrived packed in newspaper and jute, not a drop spilled.
Three small jars, one jute box
Pick any three flavours. We write the name on the label by hand and add a card if you tell us what to say. Popular for Diwali and for sending home to hostels.
