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It began with a grandmother's hands — cutting raw mangoes by the window, grinding spices on a stone slab, and trusting the Indian sun to do the rest. Three generations later, Small Batch Brine carries that same patience, precision, and love into every jar we seal and ship to families across the nation.
Founder @smallbatchbrine
Since 2015
Our founder grew up in a home where the kitchen was the centre of everything. Her grandmother — a woman of few words and infinite patience — would spend entire summers turning raw mangoes, green chillies, and gooseberries into preserves that lasted through the year. The recipes weren't written down; they lived in her hands, in the way she judged a mango's ripeness by touch, or knew the exact day to bring the earthen crock back into the sun.
When she finally put those recipes into jars for friends and neighbours in 2015, the response was immediate: "This tastes like home." That phrase became the north star of Small Batch Brine. Today, every product is still made in small batches, using the exact same methods her grandmother perfected — hand-cutting, stone-grinding, sun-drying, and aging in earthen crocks under the Indian sun.
We source our ingredients with the same care: raw mangoes from family farms in Uttar Pradesh, saffron from the fields of Pampore in Kashmir, chillies from Guntur in Andhra Pradesh, garlic from the fertile belt of Madhya Pradesh, and gooseberries from the foothills of Uttarakhand. Each ingredient is chosen not just for quality, but for the story it carries — of the soil it grew in and the hands that harvested it.
Every jar we ship is an invitation: to slow down, to taste something real, and to share a meal that connects you to generations of Indian kitchens. That's the Small Batch Brine promise — tradition you can taste.
What began as weekend batches of mango achaar for friends and neighbours quickly turned into a waiting list. The recipes were grandmother's; the demand was real.
Instagram changed everything. Customers started sharing photos of their meals paired with our pickles. Orders grew from local to city-wide, and we expanded to nine signature recipes.
We launched pan-India delivery and crossed 100 five-star reviews. Small Batch Brine became a name families trusted for authentic, preservative-free achaar and murabba.
Nine products, 2,500+ families, and a growing wholesale network. Our mission remains the same: keep traditional Indian pickling alive, one handcrafted jar at a time.
Every jar is hand-crafted in our family kitchen — no factories, no assembly lines. Just hands, spices, and the same methods our grandmother used.
We use nothing you can't pronounce. No artificial colours, no chemical preservatives — just cold-pressed mustard oil, Himalayan salt, and time-honoured spice blends.
Our achaars spend 3 to 6 weeks aging in earthen crocks under the Indian sun. It's slow food in the truest sense — patience is our most important ingredient.
Restaurants, caterers, and retailers across India trust Small Batch Brine for consistent, authentic flavour. DM us for special bulk pricing.
Small Batch Brine is a family endeavor — driven by passion, guided by tradition, and inspired by our customers.
Head Chef & Visionary
A third-generation home cook who turned her grandmother's oral recipes into a brand trusted by 2,500+ families. Every new recipe still starts in her kitchen before it reaches yours.
Quality & Tradition
Three generations working side by side — from sourcing raw mangoes in UP to hand-peeling garlic cloves. Every jar passes through family hands before it's sealed.
Our Inspiration
Our customers don't just buy pickles — they share meal photos, send feedback, and request new flavours. Their kitchens are an extension of ours.
Hand-picked seasonal produce from trusted family farms — raw mangoes from UP, saffron from Kashmir, chillies from Guntur, gooseberries from Uttarakhand
Each ingredient is hand-cut (never machine-processed), salted, and mixed with our proprietary seven-spice blend — the same proportions grandmother used
Sealed in earthen crocks and aged under the Indian sun for 3–6 weeks. Daily turning by hand ensures every piece absorbs the spices evenly
Packed fresh in small batches and shipped to your doorstep — each jar arrives carrying the warmth and patience of our family kitchen
Whether you're craving a single jar of mango achaar for your kitchen or wholesale quantities for your restaurant — every jar carries three generations of flavour and zero shortcuts.