Because our products are so different from what anyone else is offering, you can be assured of bringing smiles to the table of anyone so lucky to be gifted with the tastes of Kolkata, Chennai, and Melbourne as the perfect complement to any meal.
When it comes to very flavoursome or spicy food, pickles and chutneys can provide the perfect cool refreshing crisp clean palate-cleanser so that every bite is as good as the first.
But what if the meal’s a little on the blander side? Pickles and chutneys can provide a tasty contrast to perk things up to make the meal more exciting.
With our collection of pickles and chutneys ranging from mild to fiery, there’s something for everyone’s pallet and something for every meal or snack.
And yes, all our products are gluten-free, locally sourced, free from artificial colours, flavours or preservatives, and (with the singular exception of the Goan Chutney), all vegan too!
Janet was born in bustling Kolkata in the North of India and later moved to Chennai in the South, relocating to Australia almost 50 years ago.
Time may have passed, but she still vividly remembers the variation of foods and spices experienced in her youth, and her love of pickles and condiments from the Indian subcontinent has stayed with her.
We love featuring our delicious pickles and chutneys in creative, yet simple, recipes that you can make at home.
Check out our latest recipe featuring one of our favourites, Tomato Kasundi.
With its citrusy zing and a hint of garlic, this lightly chilli-spiced mixed vegetable pickle is a great all-rounder and does a fine job in sandwiches and wraps as well as accompanying meats or even as a dip for prawns. If you’re not sure which pickle to start with, this is perhaps our most versatile offering!
The world’s most famous chutney, now given the Pickle Me boutique treatment. If you’ve ever had the misfortune to pick up a jar of regular supermarket mango chutney, you’ll have seen a mostly sugar-based imposter! The real deal is a world apart: our mango chutney leads with the ripe mango—as it should. Sugar doesn’t even show up on our list until fifth place, and that’s after chilli and other spices. Why? Because mangos themselves are already sweet enough to perfectly balance the spices with a slight hint of chilli balanced with Nigella seeds (great for digestion) and citrus zing that this top-level mango chutney serves. Try it once, and you’ll never want supermarket chutney again.
Another of our most popular fusions, this high-quality pickle is sweet, spicy, and sour all at once, in a way that adds a bite of refinement to your cheese board, cold meats, or even roasts! And of course, it can absolutely be used as a “just that bit different” yet perfectly appropriate accompaniment to Indian food too.
When you want to make a bold statement of timeless simplicity, this classic chutney leads with the chilli you came for, and its flavour is every bit as striking as its vibrant colour. Don’t worry though: you won’t need to call the fire brigade as this chilli chutney is perfectly balanced with just the right levels of acidity and spice to add a punchy flair to… well, pretty much everything! And all without burning out those hardworking tastebuds.
Put aside that lemon-juicer (every chef knows the real zest is in the lemon peel anyway, not the juice) and instead, use this pickle to bring a zing of lemon to your soups or dips, sandwiches, wraps, or even light meats like chicken and fish—all while delivering a fully balanced flavour profile from the wide range of spices we used; if you’ve ever tried balancing lemon, it isn’t easy, so we did the hard work for you here. If you’re looking for an extra “wow factor” element to your meal, this is one you definitely won’t find elsewhere.
One of our most adventurous chutneys, this is for the foodie enthusiast who wants to try something unique and has a discerning palate. Our only non-vegan offering at this time, you’ll soon see why: loaded with prawn-based goodness, this piquant tomato-based chutney tastes amazing by itself spread on bread, but it was made for accompanying fish curries and rice-based dishes—but who’s to say you can’t do both? For that matter, try adding it to a soup—you can thank us later!
