The classics
- Aam (mango): tangy, spicy and the most loved of all.
- Nimbu (lemon): sour, softening over months into something wonderful.
- Lehsan (garlic): pungent and punchy, great with daal.
- Hari mirch (green chilli): stuffed with spices for heat lovers.
- Mixed: a bit of everything in one jar.
The special ones
- Lasoora: sticky gum berries, a Punjabi favourite.
- Gajar shaljam (carrot and turnip): the winter achaar, slightly sweet and sour.
- Karela: bitter gourd, for those who love bold flavours.
- Zaitoon (olive): Mediterranean meets desi.
- Hyderabadi mixed: rich, oily and full of spice.
What to pair with
Daal chawal and aam ka achaar; parathas and mixed achaar; khichdi and nimbu; biryani and garlic. Our achaars are made in small batches in mustard oil with whole spices, the way it's made at home.
