Aap ko Varuwa Achar is a classic Nepali-style ripe mango pickle known for its irresistible sweet, tangy, and mildly spicy taste. Made by blending fresh mango pulp with mustard oil, jaggery, and aromatic spices, this achar delivers a smooth, spreadable texture and a burst of tropical flavor. It’s a perfect companion to rice meals, snacks, or even as a flavorful spread.

Karela Achar is a traditional Nepali pickle made from thinly sliced bitter gourd, marinated with mustard oil, spices, and a touch of tanginess. Known for its distinctive bitter yet flavorful taste, this achar adds a unique, zesty punch to rice, lentils, and everyday meals, making it both healthy and delicious.

Tama ko Achar is a classic Nepali pickle made from tender bamboo shoots, mustard oil, and a blend of traditional spices. Known for its tangy, slightly sour, and spicy flavor, this achar is a staple side dish in Nepali cuisine. Often mixed with potatoes, sesame powder, or fried soybeans, it delivers a unique earthy aroma and crunchy texture that perfectly complements rice, lentils, and curries.

Soft, tender, and packed with tangy flavors.
A traditional Nepali pickle made with care.
Perfectly spiced for every meal and snack.
Maya Ra Masala’s Dhule Achar is pure homemade goodness.

Methi Achar is a traditional Nepali pickle made from fresh fenugreek leaves, blended with mustard oil, spices, and a touch of tanginess. Known for its slightly bitter yet aromatic flavor, this achar adds a unique, zesty, and wholesome twist to rice, lentils, and everyday meals.