5 Traditional Pickles Sample Pack
Five Pickles In This Pack. Five Real Places They Come From
Not a flavour name. Not a regional label added for effect. Ballia, Darbhanga, Jalpaiguri — places you can find on a map, because that’s where these pickles are actually made and sourced from.
- Lal Mirch Bharua uses Banarasi red chilli sourced from Ballia, Uttar Pradesh, the home belt of “Banarasi-style” chillis
- Mithila Special Mango is made from mango grown in Darbhanga district, the same district the recipe is named for
- Five jars, five separate places of origin, each one you can ask us about directly
Mithila Special Mango — Malda mango, from Samastipur
Lal Mirch Bharua — Banarasi red chilli, from Ballia, stuffed by hand
Grated Oal (Barobara) — Oal, sourced from Jalpaiguri, Bengal
Garlic Ginger Green Chilli Mix — garlic, ginger, chilli from local Darbhanga mandis
Tomato Garlic Chilli Chutney — tomato from local Darbhanga mandis
THE INGREDIENT REVEAL
MYTH: Traditional recipe” on a pickle label usually just means ageneric North Indian pickle
FACT: These five recipes come from one family kitchen in Darbhanga, passed down from mother to daughter — not adapted afterward to fit a label.
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That’s the difference we at JhaJi Store are showing you, not asking you to take on faith. The places are named. The recipe’s origin is one kitchen, not a formula written to sound like one.
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, not written by a food company to fit a label.
Every batch is tasted by expert mom-chefs before it ships.
Hand-mixed, oil-sealed, and sun-cured — the same way it has been done in this kitchen for years, not a shortcut version built for scale
WHAT EACH JAR ACTUALLYGOES THROUGH
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
How long does it last?
18 months for the pickles. 12 months for the
Tomato Garlic Chilli Chutney, since it’s cooked rather than sun-cured. 6 months for the Kheer Mixes.
Does this pack contain garlic?
Yes — two of the five jars (Garlic Ginger Green Chilli Mix and Tomato Garlic Chilli Chutney) contain garlic. Want to skip it entirely? See the No Garlic version.
Where does the red chilli in Lal Mirch Bharua actually come from?
Ballia, Uttar Pradesh. It’s a thick skinned variety, chosen because it holds up well to stuffing and sun curing.
Will every jar taste exactly the same, batch to batch?
Almost always, yes — but not with lab-level precision. Since there are no chemicals or stabilisers involved, we rely on getting each batch to roughly 95% consistency with the last, backed by a tasting check before anything ships.
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?
3–7 days, delivered pan-India, free shipping.
6,00,000 kg of pickle made — one named jar at a time.
Five flavours, five places, five people behind them. Start with the pack that lets you find your favourite before you commit to the full-size jar.
See the No Garlic version →