Tangy
Our Collection
Tangy 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. Thayir Sadam
(South Indian Curd Rice)
The cooling yoghurt balances the heat of our spicy range perfectly, a very natural and traditional pairing
2. Poee
(Goan Whole Wheat Bread)
Poee and our Nimbu pickle are a natural pair, soft Goan bread meeting sharp Himachali lemon. Wash it down with a cold Aam Panna for the perfect tangy trio.
3. Khichdi
(Spiced rice and lentil porridge)
A spoon of our tangy Nimbu pickle over a steaming bowl of Khichdi and turn the simplest meal into something truly unforgettable.
4. Dal Baati
(Baked Wheat Dumplings with Lentils)
Break open a ghee soaked Baati, scoop up the Dal and let a generous helping of our Amla pickle cut right through the richness.
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.