Ayurvedic Wellness & Herbal Medicines

Aadi Organic Onion Pickle (Pyaj Ka Achar) is a punchy, artisanal Indian condiment crafted from fresh, organically grown onions. Prepared using carefully chosen whole small pearl onions or sliced red onions, the vegetable is sun-cured and combined with pure cold-pressed mustard oil and a traditional mix of spices including yellow mustard seeds (rai), fennel (saunf), nigella seeds (kalonji), fenugreek (methi), carom (ajwain), red chili powder, and tangy dry mango powder (amchur). Emphasizing natural and organic sourcing, Aadi Organic avoids artificial preservatives, colors, and synthetic vinegar. The result is a vibrant, crunchy pickle with a mouth-watering balance of sweet, tangy, pungent, and spicy flavors. It elevates everyday North Indian meals and pairs exceptionally well with stuffed parathas, puri-sabzi, dal-chawal, khichdi, and rustic thalis.

Karela Pickle (Bitter Gourd Pickle) is a unique, health-enhancing North Indian condiment celebrated for its bold balance of bitter, spicy, and tangy flavors. Made from fresh, tender bitter gourds (karela), the vegetable is thinly sliced, salted to gently reduce extreme bitterness, and briefly sun-dried. The slices are then tossed in cold-pressed mustard oil along with aromatic spices like split mustard seeds (rai), fennel (saunf), fenugreek (methi), nigella (kalonji), turmeric, red chili, and a generous dose of dry mango powder (amchur) or lemon juice. As the pickle matures in the sun, the bitter notes of the gourds meld seamlessly with the tartness of the mango powder and the pungent warmth of the mustard oil. This process creates a savory, mouth-watering relish with a firm, satisfying bite. It serves as a classic accompaniment to everyday Indian meals, pairing exceptionally well with stuffed parathas, khichdi, dal-rice, and simple thalis.

Lehsun Red Chili Chutney (Lahsun ki Chutney) is a fiery, aromatic condiment deeply embedded in Rajasthani and North Indian cuisine. It is crafted by blending fresh garlic cloves (lehsun) with vibrant dried red chillies, cumin seeds, lemon juice or dry mango powder (amchur), and salt, then generously tempering the paste in hot mustard oil or ghee. Renowned for its intense pungency and smoky, bold heat, this chutney delivers a robust flavor profile that instantly awakens the palate. It is traditionally served alongside winter favorites like Bajra Roti and Makki ki Roti, as well as everyday staples such as parathas, stuffed puris, dal-bati, and simple khichdi, acting as a powerful flavor enhancer.

Karonda Mirchi Pickle (Karonda Hari Mirch Ka Achar) is a seasonal North Indian condiment known for its sharp, mouth-watering balance of tartness and heat. It combines Karonda (Carissa carandas)—a tart, wild berry native to India with a crisp texture—and fresh green chilies. The berries are halved, deseeded, and tossed alongside sliced chilies in mustard oil tempered with coarse spices such as fennel (saunf), mustard seeds (rai), carom seeds (ajwain), nigella (kalonji), and turmeric. Typically prepared during the monsoon and early winter months when fresh karonda berries are harvested, this instant-style pickle matures quickly in the sun or can even be lightly stir-fried. The naturally sour juice of the karonda permeates the spicy green chilies, creating a zesty flavor contrast. It serves as an appetite-boosting side dish that pairs wonderfully with everyday Indian meals like dal-rice, parathas, khichdi, and rotis.

Tenti Pickle (also known as Dela Ka Achar or Kair Achar) is a traditional, rustic North Indian pickle made from the small, round berries of the wild caper plant (Capparis decidua). Harvested while still unripe, green, and tender, these desert berries have a naturally sharp, pungent, and astringent bite. To prepare the pickle, the berries are typically soaked in salt water or buttermilk to neutralize their bitter edge, dried, and then pickled in cold-pressed mustard oil along with yellow mustard seeds, fennel, fenugreek, carom seeds, red chili powder, and dry mango powder (amchur). Deeply rooted in the regional cuisines of Rajasthan, Haryana, and Punjab, Tenti Pickle is highly valued for its distinct taste and firm texture. As the pickle matures in the sun, the berries absorb the spiced mustard oil, transforming their sharpness into a tangy, spicy, and savory flavor profile. It serves as an appetite-boosting condiment that pairs exceptionally well with stuffed parathas, bajra roti, puri-sabzi, and traditional North Indian thalis.

Gajar Pickle (Carrot Pickle) is a vibrant, popular Indian condiment prized for its delightful crunch and sweet-and-spicy flavor profile. Made by slicing tender red or orange carrots into slender batons, the carrots are sun-dried briefly to reduce excess moisture before being tossed in mustard oil, split mustard seeds (rai), red chili powder, turmeric, fenugreek, and tangy dry mango powder (amchur). Unlike heavy, long-maturing pickles, carrot pickle matures quickly—often ready to eat within a day or two—retaining the natural sweetness and crisp bite of the carrot. It is a staple side dish across North India, especially during winter months, and pairs exceptionally well with parathas, khichdi, mathri, and everyday rice-dal meals.

Kathal Pickle (Raw Jackfruit Pickle) is a classic, savory condiment widely popular across North and Central India, prized for its unique, meat-like texture and rich absorption of spices. Made using firm, tender raw jackfruit (Kathal), the fruit is boiled or steamed, sun-dried to remove excess moisture, and then tossed with mustard oil and coarse Indian spices like mustard seeds, fennel, nigella (kalonji), carom seeds (ajwain), red chili, and dry mango powder (amchur). As the pickle matures in the sun, the fibrous jackfruit pieces soften and absorb the pungent, tangy flavors of the oil and spices Renowned for its hearty texture and satisfying bite, Kathal Pickle offers a robust flavor profile that seamlessly elevates simple everyday meals. The combination of mustard oil and digestive spices acts as a natural preservative while enhancing the pickle's earthy sharpness. It makes a versatile pairing with stuffed parathas, hot puris, rice-dal spreads, and traditional thalis, serving as a delicious and nutrient-rich staple in traditional Indian households..

Ker Sangri Pickle is a traditional Rajasthani delicacy made from wild desert vegetation native to the arid regions of Northwest India. It combines Ker—small, tangy, round berries from the wild caper bush—with Sangri—the slender, fibrous seed pods of the state tree of Rajasthan, the Khejri tree. Historically developed out of necessity in a dry climate where fresh vegetables were scarce, these wild ingredients are sun-dried and preserved to create an authentic dry-style pickle that stays fresh for months without artificial additives. Celebrated for its distinct, bold flavor profile, the pickle features a robust blend of sourness, mild bitterness, and intense spices. Sun-dried ker berries and sangri beans are soaked, boiled, and slow-cooked in mustard oil along with aromatic Indian spices such as dry mango powder (amchur), red chili powder, coriander, fenugreek, and asafoetida. With its pleasantly chewy texture and savory bite, it serves as a iconic side dish, pairs traditionally with Bajra Roti, Dal Baati Churma, or plain Dal Rice.

Aadi Organic Karonda Pickle (Natal Plum Pickle) is a tart, vibrant regional specialty made from fresh, handpicked 100% organic karonda berries. Cut into halves and marinated using traditional homestyle recipes, these firm, naturally sour fruits are tossed with a rich blend of coarsely ground aromatic spices—such as cracked mustard seeds (rai), fennel (saunf), turmeric, nigella seeds (kalonji), and a hint of red chili—steeped in pure cold-pressed oil. Free from artificial preservatives, synthetic colors, or chemical additives, it delivers a uniquely crisp, mouthwatering crunch balanced by a bold, tangy-spicy flavor profile. Naturally loaded with Vitamin C, iron, dietary fiber, and essential antioxidants, this organic karonda achaar acts as a wonderful natural digestive and immunity booster. The sharp, fruity sourness of the karonda berry combined with warm Indian spices helps stimulate digestive enzymes, restore appetite, and promote smooth gut health. Aadi Organic Karonda Pickle makes a refreshing, colorful addition to daily meals, pairing effortlessly with stuffed parathas, poori, mathri, or classic dal-chawal.

Green Chilli Pickle (400 gm) is a lively, spicy Indian classic crafted from fresh, hand-picked green chillies marinated in an authentic blend of coarsely ground aromatic spices. Prepared according to traditional homestyle recipes, fleshy green chillies are tossed with mustard seeds (rai), crushed fennel (saunf), turmeric, dry mango powder (amchur), and asafoetida (hing), then preserved in pure cold-pressed oil. Packed in a generous 400 gm jar, this pickle offers a bold, zesty kick with a crisp, satisfying crunch and no artificial colors, preservatives, or synthetic additives. Rich in natural Vitamin C, dietary fiber, and capsaicin, this green chilli achaar naturally stimulates digestive enzymes, supports healthy metabolism, and boosts immune function. The sharp, tangy-spicy flavor profile serves as an instant taste elevator for everyday meals, seamlessly pairing with hot stuffed parathas, crisp poori, mathri, or a simple bowl of dal-chawal. Whether served as a daily table condiment or alongside festive spreads, this 400 gm jar brings a wholesome, nostalgic splash of spice to your dining table.

Aadi Organic Gobhi Pickle is a crisp, traditional North Indian delicacy made from handpicked, 100% organic fresh cauliflower floret heads (gobhi). Prepared using age-old homestyle recipes, firm cauliflower pieces are sun-dried to lock in their natural bite and tossed in a bold blend of coarsely ground spices—including mustard seeds (rai), crushed fennel (saunf), turmeric, dry mango powder (amchur), and red chili—steeped in pure cold-pressed oil. Free from artificial preservatives, synthetic colors, or chemical additives, this pickle offers a delicious contrast of crunchy texture and rich, tangy-spicy flavor. Rich in natural dietary fiber, Vitamin C, and glucosinolates, this organic cauliflower achaar provides a wholesome boost to your daily diet. The combination of nutrient-dense cruciferous cauliflower and traditional digestive spices helps stimulate appetite, support gut health, and promote smooth digestion after heavy meals. Perfectly suited to pair with stuffed parathas, poori, mathri, or everyday dal-chawal, Aadi Organic Gobhi Pickle brings a comforting, nostalgic taste of homemade winter pickling straight to your table.

Bansh Pickle (Bans/Baans Ka Achar or Bamboo Shoot Pickle) is an artisanal, traditional regional delicacy crafted from tender, young bamboo shoots (karil/khorisa). Harvested during early growth when the shoots are soft and crisp, they are sliced into bite-sized pieces and marinated in a rich, coarsely ground spice blend featuring cracked mustard seeds (rai), turmeric, fennel (saunf), dry mango powder (amchur), and red chili, all preserved in pure cold-pressed mustard oil. Free from artificial colors or chemical preservatives, it offers a distinct, earthy, and tangy-spicy flavor profile with a uniquely satisfying, tender-crunchy bite. Prized across North-Eastern India, Himachal, and Central Indian regions, bamboo shoot pickle is naturally low in calories and packed with dietary fiber, essential minerals, and antioxidants that aid digestion and support gut health. Its bold, complex, umami-rich flavor acts as a fantastic taste elevator when served alongside everyday meals. Whether paired with warm stuffed parathas, poori, khichdi, or a simple plate of rice and dal, Bansh Pickle brings a wholesome, rustic, and nostalgic slice of regional heritage to your dining table.