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A crunchy, fiery blend of carrots, green chilies, and lemon wedges perfectly spiced to elevate your everyday meals.
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Every jar has a lineage — from the farm where the ingredient grew to the hands that prepared it. Here's how this one came to be.
This mixed pickle was born out of necessity — our great-grandmother would pickle whatever vegetables were in season to ensure year-round flavor at the family table. Over decades, the proportions were perfected, and this crunchy, fiery blend became the undisputed star of every meal.
All vegetables are sourced from local organic farms within 50km of our kitchen. The green chillies come from Guntur, Andhra Pradesh — famous for their intense heat and fruity undertone. We use only Himalayan pink salt and stone-ground spices for maximum flavor retention.
Each vegetable is hand-cut, salted, and left to sweat overnight. The next day, they're tossed with our secret family spice mix and submerged in cold-pressed mustard oil. The pickle is then sun-aged in small glass jars for four weeks, with daily gentle turning to ensure even flavor distribution.
An exhilarating crunch with layers of heat that build gradually. The carrots bring natural sweetness, the green chillies deliver a sharp kick, and the lemon wedges add bursts of citrusy brightness. The mustard oil base gives it that unmistakable North Indian achaar character.
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