“Pickle-making is not a recipe—it is a ritual. At The Noncha, every jar is crafted the same way our great-grandparents did.”

1. Careful Selection of Raw Ingredients

The purity of a pickle begins long before it enters the kitchen.
At The Noncha, we ensure:

• Only seasonal, farm-fresh fruits and vegetables are selected.

• Mangoes, lemons, chilies, jackfruit, etc. are handpicked at the perfect stage of ripeness.

• Every ingredient is checked for texture, aroma, and natural oils—the same criteria used by our elders.

This ensures that the flavor starts from the soil itself.

2. Thorough Cleaning & Drying – The Most Important Step

Authentic pickles can never be made in a hurry.
We follow the age-old cleaning ritual:

• All produce is washed 3 times in clean, running water.

• Lemon and mango are wiped individually to remove surface moisture.

• Vegetables are sun-dried for 4–8 hours, until every drop of water evaporates.

• Utensils, jars, ladles, and mixing bowls are sterilized and dried completely.

💡 “A single drop of water can spoil a batch—that is why our grandmothers always said: ‘Sookhaai bina achar na banai.’”

3. Hand-Cleaned, Sun-Dried Spices

Our spices are treated with the same respect as the main ingredients.

• Mustard seeds, fenugreek, fennel, kalonji, jeera, and whole chilies are sorted and cleaned by hand.

• They are sun-roasted slowly to activate natural essential oils.

• Spices are ground on a traditional stone sil-batta or hand-pounded to preserve aroma.

This method gives our pickles their “daanedar” (grainy) authentic texture.

4. Pure Oils – No Blending, No Chemicals

Every pickle at The Noncha is prepared using:

• Cold-pressed mustard oil

• Pure sesame oil (for special variants)

The oil is heated just enough to remove rawness, then cooled to room temperature before mixing.
This ensures:

✔ Higher shelf life
✔ Natural preservation
✔ That classic taste only “kachchi ghani sarson ka tel” can give

5. Slow, Traditional Mixing (Hath Se Milana)

Pickles are never rushed.

• Ingredients, spices, and oil are mixed slowly by hand, not by machines.

• This ensures even coating and deep absorption.

• Wooden ladles are used for sturdier vegetables.

💡 Our elders always said: “The more patient the hand, the stronger the flavor.”

6. Sun-Curing – Nature’s Own Preservation

This is the secret behind our 200-year-old flavour.

After mixing:

• Pickles are filled into glass jars—never plastic.

• Jars are placed in sunlight for 7–30 days, depending on the recipe.

• The heat of the sun helps the spices release their oils and blend beautifully.

• Each jar is shaken daily to ensure even fermentation.

This is why our pickles taste matured, balanced, and naturally preserved—without chemicals.

7. Quality Check Before Packaging

Before any batch is packed:

• Pickles are tasted for salt balance, oil coverage, and spice maturity.

• Only the perfectly fermented jars are selected.

• Each batch receives quality assurance from the family kitchen head—the same tradition for generations.

8. Hygienic, Modern Packaging

To deliver heritage safely across India:

• Pickles are packed using food-grade jars

• Air-tight sealing prevents leakage and contamination

• Each jar is labelled with batch details, date, and recipe note

✔ Clean
✔ Safe
✔ Authentic
✔ Long-lasting

Noncha Promise

“We do not just make pickles—
We preserve memories, childhood tastes, and the soul of Indian kitchens.”