Every jar of Jeni Pickles starts the same way it did in a Sojat City kitchen — with fruit and vegetables that are washed, hand-cut, and sun-rested before they ever touch a spice. We don't use machine slicing or bulk pre-cut stock; each batch is small enough that our team can check quality piece by piece.

Once cut, the pieces are mixed with cold-pressed mustard oil and a spice blend we grind fresh rather than buying pre-mixed masala. This isn't just about taste — the ratio of oil, salt and spice is exactly what keeps the pickle safe to eat without any artificial preservative. It's the same method Marwadi households have used for generations, just done at a slightly larger scale.

After mixing, the pickle rests and matures for several days before it's packed. Jars are cleaned and sealed by hand, and every batch is checked before it leaves for packing. Nothing about the process is automated end-to-end — which is slower, but it's also why the taste stays consistent jar after jar.

A lot of people assume "no preservatives" means a pickle won't keep — but traditional Indian achaar has never needed artificial preservatives to stay safe. Mustard oil, salt and red chilli are natural preservatives in their own right, and when used in the right proportion, they create an environment where spoilage bacteria simply can't survive.

That's the whole reason our mango, lemon and mirchi pickles are packed with a generous layer of oil on top — it's not just tradition, it's what seals out air and moisture. Combined with proper sun-resting before packing and clean, dry jars, this is how pickles have been safely stored for centuries in Rajasthani homes without a single artificial additive.

We follow the same principle at Jeni Pickles: get the oil, salt and spice ratio right, keep the process hygienic from start to finish, and the pickle preserves itself the way it always has.

Jeni Pickles operates under FSSAI License No. 22223101000165, issued by the Food Safety and Standards Authority of India. In practice, this means our preparation process, ingredient sourcing and packaging are held to the food-safety standards set by the central government — not just a label we put on the jar.

Getting and keeping this license means our kitchen follows hygiene protocols for handling raw ingredients, our recipes don't use banned or restricted additives, and every batch can be traced back to when and where it was made. If you ever have a question about a specific jar, our batch coding makes it possible to look into exactly how it was produced.

For a small, family-run business like ours, this certification is less about ticking a compliance box and more about being accountable for what goes into every jar we send out — because it's the same food we'd serve our own family.