Mero Achaar, everyday
My Pickle House
A Kathmandu pickle house making colorful Nepali achaar from local ingredients, women-led production, and recipes that belong on the table every day.
What we make
Pickles with heat, sourness, crunch, and a little Kathmandu stubbornness.
My Pickle House makes Mero Achaar for homes, stores, marts, and food service buyers. The range covers akabare chili, lapsi, green mango, timur, gundruk-bhatmas, vegetables, chicken, fish, and prawn.
Product house
Pick a jar by mood, meal, or ingredient.
No prices here, just the range. Stores and distributors can ask for the current wholesale sheet when they contact the team.
The house story
Founded in Kathmandu, built by women, carried by repeat customers.
The business was founded in 2020 and is women owned. The team is 100% women employed, with a focus on training women and single mothers in professional pickle preparation.
The recipes keep the familiar homemade approach but move it into a more consistent production setting. That means no artificial coloring, vinegar-free recipes, and safe edible preservatives where freshness needs support.
Read the storyFrom ingredient to carton
Real production, real jars, real store shelves.
The site uses actual business assets: product shots, labels, packing room photos, and truck-load images from the local archive.
For stores and distributors
Want the current product sheet?
Send a note with your location and the products you are interested in. The team can share current pack formats, availability, and distribution details.