We make 23 achaars, and the question we hear most is "which one should I try?" The honest answer: it depends on what you like. Here they are, grouped by taste.
If you like it sour and tangy
- Galgal Adrak: Punjab's big hill lemon with ginger, sour and zesty.
- Lemon Masala: sour, spicy and aromatic.
- Lemon Ajwain Desi Hajma: lemons with plenty of ajwain, the piece you reach for after a heavy meal.
- Tenti Dela: a desert berry, tangy with a peppery bite.
- Amla: whole amla, tangy and slightly sweet.
- Dheu: the monkey jack fruit many Punjabis remember from their grandmother's kitchen.
If you like it sweet
- Mango Sweet Pickle: thin mango slices in spiced syrup. Lovely even on toast.
- Lemon Sweet Pickle: soft, sweet and tangy. Children love it.
- Mango Chutney: jam-like, for parathas, sandwiches and samosas.
- Gobi Gajar Shalgam: the Punjabi winter achaar, sweet, tangy and gently spiced.
- Green Chilli (Sweet & Sour): heat, sweetness and tang in one bite.
If you like it hot
- Banarasi Red Chilli Stuffed: fat red chillies stuffed with spices and jaggery.
- Green Chilli (Punjabi): hot, sharp and tangy.
- Garlic: pungent and hot. A clove lifts dal and rajma.
- Ginger: warm and zesty.
- Mushroom Masala: spicy, with a meaty bite.
The all-rounders: sweet, spicy and sour at once
- Mango Pickle (Ram Kela): our best-loved jar. Ram Kela mango in ground spices and virgin mustard oil.
- Mango Masala and the Boneless version, which is easy to spread in a paratha roll.
- Mix Pachranga: five pickles matured in one jar.
Something unusual
- Lotus Stem: stays crunchy, sweet-sour with a little heat.
- Lasoora: a small summer fruit with a soft, slightly sticky bite.
- Punjabi Gajar: crunchy carrot, tangy and spicy.
Not sure? Start with Ram Kela, then pick one from the group that sounds most like you. And here's how to keep it fresh.