WAYS TO ENJOY IT BEST: There is no proper method to consume vegetable pickles. Every household enjoys it in a different way. But these are a few dishes that everyone agrees go best with achar. Any mouthful of the tangy pickle, whether it be with hot flatbread, aloo ka paratha, dal, or cooked rice, will almost immediately reveal the whole flavour profile. You'll wish you could eat it seven days a week!
HOUSEMADE, ORIGINAL RECIPE: We have the best handmade recipe around. It's just how mothers and grandmothers used to survive. We hand-cut, sun-dry, and marinate the uniformly cut slices with a bunch of spices.
NON-GMO INGREDIENTS: Raw Jackfruit, methi seeds, fennel-saunf, hing-asafoetida, and fenugreek-methi are used as non-GMO ingredients. The mixture is then dipped in mustard oil and allowed to mature for up to four weeks. The ingredients are completely organic, obtained locally, and non-GMO.
HEALTHY & NUTRITIOUS: You receive a strong, rounded fermented flavour that goes great with your favourite foods. A side dish low in cholesterol but high in iron, vitamin A, and fibre. Just the way you like it—tasty, nutritious, and healthy.
