Jain Friendly
Tangy
Spicy
Chutney
Savoury
Jain Friendly
Our Collection
Jain Friendly Range
Pick Your Favourite
Anmol Amla Pickle
Chatpata Nimbu Pickle
Natkhat Nimbu Pickle
The difference
Why Mustard Women?
Sun-Ripened Ingredients
Every vegetable and fruit is harvested at peak ripeness and sun-dried in the mountain air for maximum flavour concentration
No Artificial Preservatives
Our pickles are preserved using mustard oil, rock salt, vinegar, and traditional spices, in line with long-established practices.
Traditional stone spice
Our spice blends are stone-ground on a traditional chakki, gently releasing their natural essential oils and enhancing flavour.
Sealed for
Freshness
Each jar is hand-filled, sealed with food-grade wax, and dispatched within 48 hours of packing to ensure peak freshness.
what they say
Loved Across India
“The Mixed Himalayan Pickle takes me straight back to my grandmother’s kitchen. Absolutely authentic flavour — nothing like the store-bought stuff.”
“Gifted the Garlic Chilli Pickle to my family and they immediately ordered three more jars. The heat is perfect — bold but not overwhelming.”
“The Nimbu Achar is a revelation. You can taste the sun-drying process in every bite. Worth every rupee and then some.”
taste the himalayas
Ways to enjoy it
Our pickles are more versatile than you think
1. Sabudana Khichdi
Soft and comforting, Sabudana Khichdi finds its perfect partner in our tangy Nimbu pickle or the gentle kick of our Hari Bhari Mirch
2. Phulka aur Dahi
A warm Phulka, cool Dahi and a generous spoonful of our Amla or Nimbu pickle on the side.
3. Makhane ki Sabzi
Rich and indulgent, Makhane ki Sabzi meets its match in the bright sharpness of our Chatpata Nimbu or Anmol Amla pickle, cutting through the richness in every bite.
4. Poha
Light, fluffy and ready in minutes, a bowl of Poha is always better with a spoonful of our tangy Nimbu or Amla pickle stirred right through.
OUR PICKLE STORY
Every jar tells a story
In the valleys of Himachal Pradesh, pickle making is not a recipe. It is a ritual. Each autumn, when the mountain air turns crisp, the women of our collective gather to sort, sun dry and stone grind the season’s finest produce.
Radish sourced from Kullu farms, lemons from Kangra terraces and chillies from Chamba hillsides. Every ingredient is chosen at peak ripeness and preserved using techniques passed down through generations of Himachali women.
No artificial preservatives. No shortcuts. Just the honest flavour of mountains, seasons and skilled hands.