From a single family kitchen to kitchens across India — the story of Chiraigaon Pickles is a story of tradition kept alive.
In 1966, in the quiet lanes of Chiraigaon on the outskirts of Varanasi, our family began something small but full of meaning. A mother's hands, large earthen jars, pure mustard oil, and spices ground on stone — that was our factory.
As our journey grew, one purpose became even stronger — to support the local farmers of Chiraigaon. We wanted them to stay rooted in their own land, earn with dignity, and never feel the need to leave their village in search of uncertain work. Today, we directly source fresh produce from nearby farmers and ensure that everything they grow finds a place in our kitchen. It’s not just about making pickles — it’s about building a community where farmers grow, we create, and together we share authentic flavours with the world.
"We never changed the recipe. The recipe changed everything around us."
What began as batches made for festivals and gifted to relatives slowly became a familiar name in the neighbourhood. Word spread the way flavour does — quietly, warmly, and without ever being forced.
Using sun-curing methods passed down through generations and spice blends that have never been written down on paper, every jar we seal today carries the same soul as the very first one did in 1966.
Every jar we make is guided by three principles that have never changed in 58 years.
Cold-pressed mustard oil, hand-picked produce from local farms, and rock salt — no shortcuts, ever. If it isn't natural, it doesn't go in.
Sun-curing, stone grinding, and open-air fermentation. Slow by design, because flavour cannot be rushed. Every batch takes its own time.
Our recipes have never been written down or outsourced. They live in family memory — passed from hand to hand, generation to generation.
Step inside our kitchen and see the craft that goes into every jar of Chiraigaon Pickles.
Order online and get the same pickle your grandparents would have loved — delivered fresh to your home.
Since 1966
