Ingredients

• Raw mango, Salt, Turmeric, Red chilly, Garlic, Mustard seeds, Fennel seeds, Kalonji, Ajwain, Sugar, Cold pressed til oil

Shelf Life

• This product is best before 6 months from the date of packaging.

Our Tradition

• This recipe of the garlic pickle has remained unchanged for decades, it has travelled all the way from the coffee estates of Coorg where our co-founder’s ancestors spent years perfecting this delicious garlicky goodness.
• We source desi garlic which has superior aroma than the hybrid variety from the local market which come whole to our factory, the garlic is peeled by hand which also doubles up as a quality check, it is then spread to dry under shade to remove any traces of residual moisture.
• The garlic in then cut in half and then brined in a mixture of Lime juice, turmeric and salt for 2 to 3 days, this acts as a natural preservative and also enhances the taste and colour of the garlic. Once the garlic well brined, it is dried under shade to remove surface moisture.
• Whilst the garlic is drying, we make the pickle masala which is a mixture of Til oil, rye kuria, fennel seeds and red chilly powder and asafoetida.
• Once the masala is cooled it is added to the garlic and left to marinate for a 2 days, the Garlic pickle is then spooned into our porcelain containers to age.
• The Pickle is now ready to be packed and shipped to our customers.