Buy Homemade Pickles Online
Small-batch Bengali achar, made at home in Kolkata and shipped across India.
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Every jar on this page is made by hand in a home kitchen in Kolkata — seasonal fruit, cold-pressed mustard oil, and a spice blend that was watched and copied rather than written down. If you have been looking to buy homemade pickle online that tastes like the jar at the back of your grandmother's shelf, this is the whole range.
What makes a pickle actually homemade
No vinegar
Vinegar makes achar fast and gives it a flat, sharp edge. We preserve the traditional way — oil, salt and sun — which takes weeks longer and tastes like it.
No chemical preservatives
No sodium benzoate, no acidity regulator, no artificial colour. A properly made pickle keeps itself. Ours are best within nine months of packing.
Made in quantities one person can watch
That limits how much we can sell and is why some jars vanish for months. Kul and chalta are winter fruit, so we make them in winter.
How every jar is made
- Sourced in seasonFruit and vegetables bought locally, from the same people every year, at the point in the season when they are at their best.
- Sun-driedMost jars start on the terrace. Two to three days until the water leaves and the flavour concentrates. This step cannot be hurried.
- Spiced warmMustard oil heated to smoking point and cooled to mellow it, then whole spices, then the fruit, then salt and sugar to balance.
- RestedDays of sitting while the oil works inward. Sold too early, a pickle tastes like its parts; rested properly, it tastes like one thing.
Which pickle should you start with?
| If you like… | Start with | Heat |
|---|---|---|
| Something safe and familiar | Sun-dried mango pickle | Medium |
| Bold, savoury, garlicky food | Garlic pickle | Medium |
| Real heat | Green chilli pickle | Hot |
| Sharp and sour | Tamarind pickle | Mild |
| Sweet, at the end of a meal | Jujube pickle | Very mild |
Order the 200 g size of two contrasting jars — one savoury, one sweet. It costs less than committing to a single large jar of something you have not tasted, and it tells you quickly which direction you lean.
Questions people ask before ordering
Is homemade pickle good for health?
Pickle is a condiment, not a food group. Eaten the way it is meant to be — half a teaspoon beside a meal — it adds flavour without much else. What we can say is what is not in it: no chemical preservatives, no artificial colour, no vinegar, and cold-pressed mustard oil rather than refined or palm oil. If you are watching sodium, remember that salt is doing the preserving here, so keep portions small.
How long does a jar last once opened?
Nine months from the packing date unopened, and about six months once opened and refrigerated. Moisture is what spoils a pickle, not time — use a dry spoon every single time and keep the layer of oil sitting above the pickle intact.
Can I store pickle in an aluminium or steel container?
Never aluminium, brass or iron. The salt and acid react with those metals, which taints the flavour and can be unsafe. Glass, ceramic or food-grade plastic only — which is why every jar we ship is glass.
Can I carry pickle on a flight?
On Indian domestic flights, yes — put it in checked baggage and wrap it. Cabin baggage falls under the liquid and paste limits, so a jar of achar will usually be stopped at security. For international travel, check the destination country's rules; several restrict bringing in food.
Do you ship across India?
Yes, everywhere. Free shipping on prepaid orders above ₹599. Dispatch is within one to two working days, and delivery takes two to four days in West Bengal and up to nine days for remote PIN codes. Full detail is on our shipping policy page.
Browse by what you feel like
Four jars, one price
Mix and match any four jars for ₹699 — the easiest way to find your flavour. Free shipping included.