Why we picked it
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Cured the traditional way — spice, salt and oil doing the preserving, produce handpicked from local farmers.
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No benzoates or acetic acid, which is what most shelf-stable pickle leans on instead.
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Made by Aadhimalai, a producer company owned by indigenous people of the Nilgiri Biosphere Reserve.
What to look for in Pickle?
What to look for in Pickle?
- 01Traditional pickle is preserved by salt, oil and spice. Class II preservatives such as benzoates and sulphites mean the cure is doing less of the work.
- 02Oil should sit above the pickle as a seal. A dry-looking jar spoils faster once opened.
- 03Acetic acid and added colour are the usual shortcuts. Real pickle darkens as it ages rather than staying bright.
- 04Check which oil is named. Cold-pressed mustard or sesame is traditional; unnamed 'edible oil' tells you nothing.
What's inside
Fresh garlic cloves from local farmers, sun-dried.
Cured with spices and salt (and oil) instead of chemical preservatives, per Aadhimalai.
Aadhimalai Kotagiri Pickle vs other pickles
| What to compare | Purepicked | Regular pickle |
|---|---|---|
| Preservatives | None — cured with spice, salt and oil | Sodium benzoate or acetic acid is common |
| Additives | None | Stabilisers and added acid are common |
| Colour | Comes from the spices | May carry a synthetic colour |
| Produce | Handpicked from local farmers | Mixed origin |
How to use it
- Serve with rice, curd rice or dal
- Pair with dosa, idli, paratha or roti
- Use a clean dry spoon to preserve shelf life
Is it for you?
Good for
Traditional-food lovers
Everyday meal accompaniment
Avoid if
Anyone on a low-salt diet — traditional pickles are cured with salt, and that is what preserves them
Anyone expecting every jar to taste the same — small-batch pickle varies with the season's produce
Product details
- Sold by
- Purepicked
- Brand
- Aadhimalai
- Net quantity
- 200 g
- Type
- Pickles
Also on the label
Questions people ask
How is it made?
Fresh garlic cloves from local farmers are sun-dried, then blended with spices. Spice, salt and oil do the preserving, with no sodium benzoate or acetic acid.
Is it salty?
Yes. Pickle is a high-salt condiment because salt is what preserves it. Treat it as an accompaniment, not a serving, and skip it on a low-salt diet.
What's the full ingredient list?
Aadhimalai describes the method but not a printed list, and we have not yet photographed this jar's back label. We are confirming the exact recipe.
Why does my jar taste different from the last one?
It is small-batch pickle, so colour, heat and strength vary jar to jar with the season's produce.
How do I serve and store it?
Serve with rice, curd rice, dal, dosa, idli, paratha or roti. Use a clean, dry spoon each time.
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