How long do homemade pickles and chutneys last?

Most oil-preserved homemade pickles have a natural shelf life of 6 to 12 months when stored properly in a cool, dry place with a dry spoon. Fresh and wet chutneys typically last 1 to 3 months refrigerated.

Do these homemade pickles contain chemical preservatives?

No, our home chefs rely strictly on traditional natural preservation methods including sun-drying, salt curing, mustard oil, and natural spices with zero artificial preservatives or food additives.

What oils are used in preparing these homemade achars?

Depending on regional authenticity, our home cooks use pure cold-pressed mustard oil for North Indian recipes, and cold-pressed sesame (gingelly) or groundnut oil for South Indian varieties.

How should I store authentic homemade pickles?

Always keep the jar in a dry, shaded place. Ensure the pickle remains submerged under a thin layer of oil and use only clean, completely dry spoons to avoid moisture contamination.

Pickles & Chutneys

Rediscover the nostalgic taste of home with our curated range of authentic homemade pickles and traditional chutneys. Made by passionate home chefs across India, every jar is prepared using heirloom recipes, sun-dried seasonal produce, stone-ground spices, and pure cold-pressed mustard or sesame oils. Whether you crave the fiery kick of Rajasthani Mirchi ka Kutta, the tangy depth of South Indian Avakkai Mango Achar, soothing Andhra Gongura Thokku, or comforting dry podis and sweet chutneys, our collection brings genuine regional flavours straight to your dining table. Free from artificial preservatives, colours, and chemical vinegars, these small-batch condiments elevate simple daily meals like dal-rice, parathas, and curd rice into a feast of traditional Indian taste.

7 products from 4 verified kitchens

Frequently asked questions

Buying homemade pickles online in India

Every jar listed here is made in a home kitchen in small batches — mango avakaya cured in the Andhra summer sun, Punjabi mixed achar layered with mustard oil, Gujarati chhundo cooked down slowly with jaggery, and fresh coconut or coriander chutneys ground the same week they are shipped. You order directly from the home chef who made it, so you can see her kitchen, her city and her FSSAI status before you buy.

Regional Indian pickles you can order here

Andhra avakaya and gongura come cut coarse and heavy on mustard and red chilli; Tamil Nadu maavadu uses whole baby mangoes in a light brine; Kerala kadumanga and fish pickles lean on curry leaf and gingelly oil; Punjabi mixed achar packs carrot, cauliflower, turnip and lime in mustard oil; Gujarati chhundo and methia keri turn sweet with jaggery; Rajasthani ker sangri and Maharashtrian limbu achar round out the drier, tangier end. Filter by kitchen or city to find the regional style you grew up eating.

What makes a home-style pickle different

Home chefs sun-cure raw mango, lime and gongura the traditional way and preserve with salt, cold-pressed oil and spice rather than synthetic preservatives or acidity regulators. Batches are small, so masala ratios stay true to a family recipe instead of a factory formula, and the pickle keeps its bite and aroma months into the jar.

Storage and shelf life

Keep oil-based pickles at room temperature with the pieces submerged in oil and always use a dry spoon; they typically stay good for 6–12 months. Fresh chutneys and low-oil pickles are refrigerated items and are best finished within 2–4 weeks. Every product page lists the maker's own shelf-life and storage instructions.

Delivery across India

Pickles ship pan-India in leak-proof jars with tamper-evident seals. Delivery estimates on each product page are calculated from the home chef's own city and pincode serviceability, and same-day delivery is flagged where the kitchen is close to you.

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