Meetha Nimbu Pickle
This sweet and sour pickle—made using a heirloom recipe from Gwalior, Madhya Pradesh—has thickly sliced lemon pieces along with whole spices like cumin, black pepper, peepal, brown cardamom, clove, to name a few.
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Vilumbi Puli Pickle
Made from Bilimbi, or the tree sorrel fruit, the complex sourness of this pickle together with the caramelised fruit balances perfectly with the spice.
Pahadi Lemon Pickle
The recipe for this tangy pickle made with large Galgal lemons and mustard oil comes from a local elderly woman from the Sasbani village.
Jackfruit Pickle
This tangy pickle combines sun-dried raw jackfruit and Vnya’s mustard oil along with hand-pounded spices.
Organic Capers Fines in Brine
Native to the African, Middle Eastern, and Mediterranean regions, capers are unripened, green flower buds of the Capparis spinosa bush. This flagship product features capers cured in a brine making it the perfect blend of sour and salty with a tangy kick.
Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
Aamra’s Heirloom Recipes Have Been Perfected Over Time
The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit,head of sourcing and partnerships at The Locavore,finds that pickle-making requires tremendous mastery and patience.
Aamra by NSK
Aamra by NSK is a brand that sells heirloom pickles and chutneys made by local women in Ghaziabad using traditional methods.