Pure mustard oil, no preservatives, and a family recipe passed down through three generations — Chiraigaon brings the real taste of Banaras straight to your table.
We haven't taken a single shortcut in 58 years — here's what that means for you.
We hand-select mangoes, limes, and vegetables only during their peak season — never from cold storage. The fruit is what drives the flavour, so we don't compromise on it.
Pickles are sun-cured in open clay vessels over several weeks — the same way it's been done in Banarasi households for centuries. No shortcuts, no pressure cooking.
Every jar is made with pure, cold-pressed mustard oil from Varanasi — the kind with a real pungent bite. We never dilute with refined oil.
No citric acid, no sodium benzoate, no artificial anything. Salt, oil, spice, and time — the only preservatives a proper achar ever needed.
We're fully licensed and compliant under FSSAI (Lic. No. 22716416000394) — so you know exactly what's going into every jar.
Every order is packed to order. We use leak-proof jars and insulated packaging so your achar arrives the way it left our kitchen — intact and ready to eat.
Making a great pickle takes patience — here's the Chiraigaon way.
Raw mangoes, limes and seasonal vegetables are sourced directly from farms around Varanasi at peak ripeness.
Each piece is washed, dried for 24 hours in the sun, and then cut by hand — never by machine — to preserve texture.
Our family spice blend — unchanged since 1966 — is mixed in by hand with cold-pressed mustard oil and rock salt.
Jars are sealed and left to cure in direct sunlight for 21–30 days, then filled fresh into delivery jars.
Chiraigaon started in 1966 as a small household kitchen in the lanes of Banaras. A grandmother, a clay pot, some raw mangoes, cold-pressed mustard oil — and a patience for the process that most modern food companies have long since abandoned.
Three generations later, the recipe still hasn't been written down. It lives in the hands of the family — in how firmly the spices are pressed in, how long the jars sit in the afternoon sun, how you know by smell when it's ready.
We grow, we slow-pickle, we ship. That's the entire operation. No factory lines. No preservatives. No compromise.
Four honest ingredients — and nothing else.
Cold-pressed from black mustard seeds. The sharp, pungent base that makes a Banarasi achar unmistakable.
Raw mangoes in summer, limes and vegetables through the year — sourced at peak ripeness, never stored.
A masala mix unchanged since 1966 — fenugreek, fennel, red chilli, turmeric, asafoetida. Measured by feel, not by formula.
Coarse rock salt that draws out moisture and acts as the natural preservative — no sodium benzoate needed.
Real people, real jars, real opinions from across India.
I grew up eating achar from Banaras and Chiraigaon is the only brand that genuinely tastes like home. The mango pickle has exactly that raw, pungent punch you just can't get anywhere else.
Finally found an online pickle brand that doesn't use vegetable oil and call it "mustard achar". This is the real thing. Ordered three jars — they were gone in a month.
The amla candy was a surprise — my kids finished it before I could even taste it properly. Now it's on monthly autoship. Packaging is very good too, no leakage at all.
We're expanding our distributor network across India. If you run a grocery store, supermarket, FMCG distribution business, or export operation — we'd love to partner.
Since 1966
