Spicy Pickles Online — Homemade Teekha Achar
Heat that builds rather than burns. Garlic, green chilli and sun-dried mango, pickled in mustard oil.
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A good spicy pickle is not the hottest one on the shelf. It is the one where the heat arrives a beat after the flavour and leaves something behind — aroma, warmth, a reason to take a second spoon. These are the jars we make for people who want teekha achar with something to say.
Where the heat comes from
Green chilli, chosen for smell
We pick chillies for aroma as much as for heat. A chilli that smells of nothing makes a pickle that tastes of nothing but burn.
Sharpness, not just spice
Cold-pressed mustard oil carries its own pungency. Heated to smoking point and cooled, it mellows into depth rather than raw bite.
Warmth from the blend
Cumin, ajwain, fenugreek and mustard seed carry heat without shouting. Dried red chilli goes in sparingly.
How hot is each one?
| Pickle | Heat | What it actually tastes like |
|---|---|---|
| Green chilli pickle | Hot | Mild on contact, then builds over a few seconds into a warm, aromatic finish |
| Garlic pickle | Medium | Bold and peppery first, with a mild sweetness underneath that balances it |
| Sun-dried mango pickle | Medium | Tangy first, with the spice building slowly behind the sourness |
Spicy achar is an accent, not a side dish. Half a teaspoon beside dal-bhaat, khichdi or a paratha does more work than a heaped spoon — and you can always go back for more.
Spicy pickle questions
Which is your hottest pickle?
The green chilli pickle, comfortably. Even that is a build rather than a shock — the mustard oil and spices land first, and the heat rises over the next few seconds before settling. If you enjoy a raw green chilli alongside your meal, it is well within range.
Is spicy pickle bad for acidity?
Chilli and mustard oil can aggravate acid reflux for some people, particularly on an empty stomach. Eaten in small amounts alongside a full meal — which is how achar is meant to be eaten — most people are fine. If you know spice is a trigger for you, our sweet range is a gentler place to start.
Do you use red chilli powder?
Sparingly, and only where the recipe calls for it. The heat in our jars comes mostly from fresh green chilli, garlic and raw mustard oil rather than from powdered chilli, which is why they read as aromatic rather than simply hot.
How long does spicy pickle keep?
Nine months from packing unopened, about six months once opened and refrigerated. Use a dry spoon every time and keep the oil layer above the pickle. Never store it in aluminium, brass or iron — glass or ceramic only.
Related
Build a heat ladder
Order the green chilli, the garlic and the sun-dried mango together and work out where your limit actually is. Any four jars for ₹699.