How we make it
Six steps, no shortcuts. It is the same way pickle was made in our family kitchens.
- 1
Choose the produce
Garlic, raw mangoes and citron come in whole and are sorted by hand. Anything bruised or soft goes back.
- 2
Cut and cure
Pieces are cut by hand and cured with unrefined rock salt. The citron is sun-cured for 14 days before it goes into a jar.
- 3
Roast and grind the spices
Guntur chillies, mustard and fenugreek are roasted and pounded in small lots, so each batch smells of the spice, not the shelf.
- 4
Steep in gingelly oil
The produce and spices rest in cold-pressed sesame oil in ceramic Bharanis. The oil, not vinegar, is what keeps the pickle.
- 5
Fill, seal and check
Every jar is filled by hand, sealed and looked over before it is packed.
- 6
Pack and ship
Glass jars are bubble-wrapped and leave on our weekly dispatch day, every Wednesday.