Pickle – A Timeless Taste of Tradition with Chandraraj Pickle
Pickles — just the word is enough to bring back memories of homemade meals, summer vacations, and the comforting warmth of family kitchens. In India, a meal feels incomplete without a spoonful of spicy, tangy pickle. It’s not just a condiment — it’s a tradition that’s been lovingly passed down through generations.
At Chandraraj, we carry forward this legacy with pride. Our range of authentic pickles — from the classic Mango Pickle to regional delights like Karle, Karvand, Garlic, and Aamla Moravla — is made using time-honored recipes, traditional ingredients, and the purest love for real Indian taste.
Pickling began as a form of food preservation, but in Indian culture, it evolved into a culinary art form. Each region has its own signature flavor — the sweet and spicy Mango Chunda of Gujarat, the pungent Garlic Pickle of Maharashtra, and the fiery Red Chilli Pickles of Rajasthan. At Chandraraj Foods, we bring these diverse flavors to your kitchen, staying true to their original roots.
Our pickles are crafted using natural ingredients like raw mango, garlic, aamla, and exotic spices including mustard, turmeric, fenugreek, asafoetida, cardamom, and more. We use cottonseed oil, lime juice, and vinegar in just the right balance to enhance taste and shelf life.
And it’s not just about taste — our pickles carry nutritional value too. Aamla is rich in Vitamin C and helps boost immunity, while garlic aids digestion and metabolism. The spices we use not only flavor the food but also support gut health.
Whether you’re enjoying a simple dal-chawal meal or an elaborate thali, a dollop of Chandraraj pickle adds that irreplaceable zing. We package tradition with hygiene, giving you the flavors of your childhood in a clean, modern way.
In a world of changing food trends, pickles have made a comeback — not just as sides, but as gourmet ingredients in global dishes. With Chandraraj Pickle, you don’t just eat a pickle — you experience a piece of Indian heritage.
The Art of Pickling – Preserving Flavour, Culture & Care
Pickling is more than just a method of preserving fruits and vegetables — it’s a culinary tradition, a cultural heritage, and a form of art passed down through generations. At Chandraraj, we embrace this art with passion, precision, and pride.
For centuries, Indian households have followed the seasonal rhythm of nature to create pickles. When mangoes ripen in the summer or karle fruit appears in the markets, kitchens across the country turn into mini factories of flavor — with hands slicing, grinding, sun-drying, and mixing. This isn’t just cooking; it’s a ritual.
At Chandraraj Foods, we carry this homemade tradition into a modern, hygienic process — without losing the soul of the recipe. We carefully select fresh, seasonal ingredients like raw mangoes, karvand, garlic, and aamla, and blend them with high-quality spices like mustard, fenugreek, turmeric, chilly, and asafoetida. Our process includes traditional techniques like sun-maturing and slow-oil curing, ensuring authentic taste and long shelf life — just like how your grandmother made it.
Pickling is an exact science wrapped in intuition. The amount of salt, the timing of spice infusion, the resting period — everything matters. The cottonseed oil we use isn’t just a medium; it’s a key ingredient that seals in the spices and enhances flavor over time.
And it’s not only about flavor. Every spoon of pickle holds nutritional value — be it the immune-boosting vitamin C in Aamla, the digestive properties of jeera and garlic, or the anti-inflammatory benefits of turmeric.
Each variety in our range — from the spicy Mango Pickle, sweet Aamla Moravla, to the tangy Karwand and traditional Garlic — is a tribute to regional wisdom and handcrafted perfection. At Chandraraj Pickle, we don’t just make pickles — we bottle heritage, purity, and passion.
