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Bestseller
Raw Mango Pickle
Tangy, fiery sun-dried raw mango with cold-pressed mustard oil and a blend of twelve spices passed down three generations.
Small-batch, handmade pickles rooted in the culinary traditions of India's most biodiverse region. No preservatives. No shortcuts. Just generations of flavour.
"Every jar holds a memory—a grandmother's hand, a monsoon afternoon, the smell of mustard oil heating."
— The PICKLLUM Story
Our Heritage
In the lush, fog-kissed hills and river valleys of India's North East, pickling is not a recipe—it's a ritual. PICKLLUM was born to preserve that ritual and share its magnificence with the world.
The Collection
Each jar is a different story from a different corner of North East India. Intense, complex, unforgettable.
Tangy, fiery sun-dried raw mango with cold-pressed mustard oil and a blend of twelve spices passed down three generations.
Fermented bamboo shoot — earthy, sour and deeply umami. A tribal kitchen treasure.
Made from the legendary Bhut Jolokia — one of the world's hottest peppers — with bold, smoky undertones.
Whole lemons slow-cured in sun with turmeric and rock salt — bright, citrusy, deeply satisfying.
A curated medley of seasonal vegetables, fermented with rare tribal spice blends unique to PICKLLUM.
Our Process
Five steps. Zero compromises. Pure, honest craft.
The Story
PICKLLUM began in a small kitchen in Assam, where four generations of women had been turning surplus harvests into liquid gold. What started as a family practice — born of necessity, refined by love — became a philosophy: that the best food is the food that remembers where it came from.
In the village of Majuli — the world's largest river island — Meena Devi would begin each morning before sunrise, heating mustard oil in a cast iron pan while the mist still clung to the banana leaves outside. Her pickles were legendary in three villages.
When her granddaughter moved to the city for work, she carried three things: a sari, a notebook of recipes, and a jar of mango pickle. "The recipes," her grandmother said, "are not to be followed. They are to be felt."
In 2023, what started as sharing jars with colleagues became PICKLLUM — a brand built to honour the women, the land, and the living culture of North East Indian cuisine. The kitchen is still small. The jars still sealed by hand. Nothing has changed except scale.
Why Trust Us
PICKLLUM operates under a valid FSSAI Food Business Operator license, ensuring every product meets the rigorous food safety and hygiene standards mandated by the Government of India.
FSSAI License No: XXXX XXXX XXXX (Replace with actual)Customer Love
"The Bamboo Shoot pickle took me right back to my grandmother's kitchen in Shillong. I've ordered four times now. Nothing else comes close."
"Gifted a set to my NRI friends in London. They were obsessed. The King Chilli Pickle is unlike anything you can find outside India — pure fire and flavour."
"As a chef, I'm particular about provenance. PICKLLUM's commitment to natural ingredients and small-batch production is everything I look for. I stock their Mango Pickle in my restaurant."
Where We Come From
The Seven Sisters of India's North East — each with a distinct food culture, climate, and community. PICKLLUM draws from all of them, honouring the diversity of a region too often overlooked.
Recipe Ideas
Our pickles elevate every meal. Here's some inspiration.
Stir a spoonful of Raw Mango Pickle into thick Greek yoghurt, serve over warm basmati. A South Indian classic elevated.
Toss Bamboo Shoot Pickle into day-old rice with eggs and spring onion. A Naga-inspired one-pan meal.
Spread cream cheese on sourdough, top with a thin smear of King Chilli Pickle. Unexpected, addictive.
Finish your toor dal with a whole piece of Lemon Pickle. The brine acts as a bright, acidic counterpoint to the earthy lentils.