5 Traditional Pickles (No Garlic) Sample Pack
1,20,000 Kg Of Pickle A Year, Made The Same Way.. as the First 30 Kg
Oal, mango, and jackfruit sourced from farmers who’ve grown them for generations. Every load checked on arrival. Every step after that done by hand, no machines involved
- Every load checked before it moves to cutting or grating, not sorted after the fact
- Kathal and mango sourced from farms near Darbhanga, in season, reaching the facility within six hours of harvest
- No machines anywhere after sourcing — every step done by hand
Sourced — oal, mango and jackfruit from farmers who’ve grown themfor generations
In-Season Window — kathal and mango reach the facility within sixhours of harvest, in season
Checked On Arrival — every load checked before it moves to cuttingor grating
Cut By Hand — no machines involved in cutting, curing, or mixing themasala
Scaled, Not Changed — the same process at 1,20,000 kg a year as when it was 30 kg at home
SCALE OR SHORTCUT?
Most operations that grow this much change how they work to keep up.
Machines start doing what hands used to do. Bulk buying replaces a relationship with individual farmers. A six-hour delivery window becomes a claim on a page rather than an actual schedule.
.
Here, the load that arrives from a Darbhanga farm is still checked by a person, still cut by hand, still cured the way it was at 30 kg a year. What changed is how much of it happens at once, not how each load is
handled.
WHO ACTUALLY MAKES THIS
Three decades of pickling. A business for five years. A team that's grown to fifty.
Made by Kalpana Jha and Uma Jha, in Darbhanga. The recipes were passed down from mother to daughter.
Every batch is tasted by expert mom-chefs before it ships.
Hand-mixed, oil-sealed, and sun-cured, the same way it’s been done in this kitchen for years, at any scale.
Five jars, five processes
It's easy to print "traditional recipe" on a label. Harder to actually follow the process that earns it.
Here's the one thing that makes each jar in this pack genuinely traditional, not just labelled that way:
WHAT PEOPLE TELL US
What do these customers know about our pickle that you don't?
"Never seen a pickle brand name the exact village the produce came from. That's why I buy from JhaJi Store."
Favourite: Lal Mirch Bharua
"They tell you exactly where the mango, mirchi, and spices come from."
Favourite: Garlic Ginger Green Chilli Mix
"Most brands say 'sourced responsibly' and stop there. These people actually name the place."
Favourite: Tomato Garlic Chilli Chutney
TASTE IT WITH
Found your favourite? Get the full-size jar.
QUESTIONS
Before you order
Does scaling up change how the pickle is actually made?
No. The process is the same as when the batch size was 30 kg a year. What’s changed is how many loads get checked and cut in a day, not how each individual load is handled.
Where do the kathal and mango actually come from?
Farms near Darbhanga, sourced only when they’re in season. Both reach the facility within six hours of harvest.
Is any step machine-cut?
No. Every step after the load is checked
on arrival is done by hand.
Does any pickle in this pack contain garlic?
No. All five pickles in this sampler
are completely garlic-free.
How long do the products last?
18 months for the pickles. 6 months for the
Kheer Mixes
How should I store these?
Cool, dry place — not the fridge. Stir before use and always scoop with a dry spoon.
How long does delivery take?
5 to 7 days, delivered pan-India. Both COD and UPI are available at checkout.
Same Process. Larger Scale.
1,20,000 kg a year, made the way it was made at 30.
See the Garlic version →