Mixed Pickle — 220g

A timeless recipe, lovingly passed down through generations, carefully crafted using locally sourced vegetables and aromatic spices. Pickled with patience, tradition, and a touch of mountain sunshine — every jar is made in small batches by Himalayan women. Each bite captures the heart and soul of home-cooked meals, bursting with unforgettable flavor.

Ingredients:
Mooli (Radish), Gobhi (Cauliflower), Amla (Gooseberry), Adrak (Ginger), Hari Mirch (Green Chilly), Neembu (Lemon), Heeng (Asafoetida), Spice Mix, Rock Salt, Cold-Pressed Mustard Oil, Apple Cider Vinegar (ACV).

Highlights:

• 100% Fresh & Locally Made

• No Added Preservatives

• Low Sodium

• Handmade in Small Batches

• No MSG Added
  

How to Enjoy:
Pair with your favorite meals – dal-chawal, parathas, or rice dishes – for a burst of mountain spice.

Storage:
Keep refrigerated after opening. Use a dry spoon. Maintain a layer of oil on top.

Pairs Well With

• Bilona Desi Cow Ghee — enjoy pickle with ghee-laden parathas — a timeless combination
• Buransh Seasoning — add a floral twist to your meals alongside tangy pickle
• Himalayan Lemon Seasoning — double up on tangy condiments for rice and dal

Why Choose Pahadi Source?

• ✓ FSSAI Licensed — Government certified food safety
• ✓ 100% Natural — No additives, preservatives, or artificial flavours
• ✓ Lab Tested — Quality verified for purity
• ✓ Free Shipping — On orders above ₹500
• ✓ Direct from Source — Sourced from Uttarakhand farmers and beekeepers

Frequently Asked Questions

What is in Pahadi Mixed Pickle?

Hand-cut raw mango, lemon, green chilli, gooseberry (amla), garlic, and traditional Garhwali spice blend (mustard, fennel, fenugreek, nigella, turmeric) - cured in cold-press mustard oil with rock salt. No vinegar, no preservatives, no synthetic colours.

How long does the pickle last?

10-12 months unopened, 6 months after opening - store at room temperature, use a dry spoon, and keep the oil layer covering the pickle. Refrigeration is optional but extends life.

Is it very spicy?

Medium-hot - balanced for everyday meals. The chilli is the green pahadi variety which is aromatic rather than blistering. Heat builds gradually; not overwhelming for most.

How do I use Mixed Pickle?

Serve 1 tsp alongside dal-chawal, paratha, roti, curd-rice, khichdi. Mix into mayo for a pahadi sandwich spread. Toss into salads or grilled veg for instant flavour.

Is it sun-cured the traditional way?

Yes - cut pieces are salt-cured and sun-dried for 3-5 days before being combined with roasted spice masala and submerged in cold-press mustard oil. The mustard oil is naturally antimicrobial.