Sun-ripened mangoes, cold-pressed mustard oil, and spice blends hand-pounded in small courtyards — no preservatives, no shortcuts, just Indian tradition made for your table.
Long before a jar reaches your table, every ingredient is chosen by hand — not by a specification sheet. This is what goes into every batch, and nothing else does.
Alphonso Mango
Handpicked at peak ripenessCold-Pressed Mustard Oil
Kachi ghani, extracted freshHand-Pounded Spices
Stone-ground per batchHimalayan Rock Salt
The original preservativeSun & Patience
21 days, no shortcutsMango
Mixed Vegetable
Lemon
Garlic Chilli
Gongura
Gift Boxes
Raw mangoes, mustard oil, hand-pounded spice blend.
Bold, fiery, and slow-cooked in small copper vessels.
Carrot, turnip and green chilli, sun-dried the old way.
Whole lemons, rock salt, sun-cured for 21 days.
Every jar is preserved the traditional way — with salt, sun, and oil. Nothing else.
We use only cold-pressed mustard oil, extracted the way it was decades ago.
Passed down since our great-grandmother's kitchen, unchanged and untouched.
Made in small, traceable batches — never in mass industrial lines.
"My grandmother never measured anything by the spoon — she measured by instinct, season, and patience. That's what we bottled."
— The Vedplant Family, founders of True Pickle
Read Our Full Story →Packing a jar isn't the last step for us — it's part of the care. Nothing leaves our kitchen unless we'd be happy opening it ourselves.
Mangoes, lemons and chillies sourced directly from trusted farms at their freshest.
No machines — just open air, sunlight, and time-tested patience.
Whole spices, stone-ground fresh for every single batch we make.
Finished in kachi ghani oil and sealed by hand, jar by jar.
A meal isn't complete until someone reaches for the jar in the middle of the table. That's the moment we make for.
Tastes exactly like my nani's pickle — I didn't think anyone still made it this way.
Ananya R.
BengaluruOrdered as a gift for my parents abroad — they said it brought back childhood summers.
Kabir S.
Dubai, NRIYou can genuinely taste the difference in the oil. No overpowering vinegar taste at all.
Meera J.
PuneUnexpected pairings your kitchen hasn't tried yet.
Which pickle goes with which paratha, and why.
A short history of Indian pickling traditions.