Recipe of the week from Mumbai&rsquo;s hottest chefs
<h2>From the sea</h2>
<img src="http://images.mid-day.com/images/images/2022/mar/Beevis-clam-pickle_e.jpg" alt="Clam pickle. Pic Courtesy/Beevi&rsquo;s" /> Clam pickle. Pic Courtesy/Beevi&rsquo;s
If you&rsquo;re looking for something fishy, online store Beevi&rsquo;s brings together a variety of pickles championing seafood of all kinds, flavoured with Malabari spices. Pick from kallumakkaya pickle (mussels) (Rs 249), clam pickle (Rs 149), squid pickle (Rs 149), prawn pickle (Rs 149) and even a duck pickle (Rs 199). Log on to: beevisfoods.com
<h2>Jack of all trades</h2>
<img src="http://images.mid-day.com/images/images/2022/mar/jackfruit-achaar-A_e.jpg" alt="Jackfruit pickle by Sang Sang Foods" /> Jackfruit pickle by Sang Sang Foods
Born amid the pandemic, Sang Sang Foods run by city-based home chef Sangeeta Khetan packs quite a punch and variety in their pickles. To relish the jackfruit beyond the season, tuck into her unique jackfruit achaar (Rs 150 onwards).
<img src="http://images.mid-day.com/images/images/2022/mar/Sangeeta-ai_e.jpg" alt="Sangeeta Khetan" width="1280" height="720" /> Sangeeta Khetan
The home-run venture offers an assortment of ingredients that are rare picks for pickling such as sangri (Rs 300 onwards) and karonda (Rs 200 onwards), along with classic pickles like paani mirch (Rs 125 onwards), amla khatta (Rs 150 onwards), aam (Rs 125 onwards), lal mirch bhara hua (Rs 200 onwards) and more. Log on to: @sangsangfoods
<h2>Meating point</h2>
<img src="http://images.mid-day.com/images/images/2022/mar/Pickle-Shickle-founders_e.jpg" alt="Pickle Shickle founders Preetika and Prerna Chawla with their mother Rithu Nanda and grandmother Indira Goswami" width="1280" height="720" /> Pickle Shickle founders Preetika and Prerna Chawla with their mother Rithu Nanda and grandmother Indira Goswami
Don&rsquo;t be surprised if the Chawla sisters, Preetika and Prerna, tell you, &ldquo;Almost anything can be pickled&rdquo;. Pickle Shickle, their Mumbai-based pickle venture, is a reflection of their belief, stocking all kinds of achaar varieties with oddball ingredients such as lotus stems [K K K kamal; Rs 350], mutton [ghosht busters; Rs 500], bacon [wake-n-bacon; Rs 575], mushrooms [get-a-shroom; Rs 350], pork [suarly; Rs 400], shrimps [shrimply Burm-ease; Rs 500] and more.
<img src="http://images.mid-day.com/images/images/2022/mar/Pickle-shickle-a_e.jpg" alt="Ghosht busters mutton pickle " width="1280" height="720" /> Ghosht busters mutton pickle
Preetika informs us that all the recipes have been handed down to them from their mother, Rithu Nanda, and grandmother, Indira Goswami, and hence, mom-approved, without any preservatives or colours.&nbsp; Log on to: pickleshickle.com Call: 9930010633
<h2>Fruity rendezvous</h2>
<img src="http://images.mid-day.com/images/images/2022/mar/Pickles-a_e.jpg" alt="Pickles by Goosebumps are packed in pouches and stored in containers. Pic/Rane Ashish" width="1280" height="720" /> Pickles by Goosebumps are packed in pouches and stored in containers. Pic/Rane Ashish
Popular for their play with unusual combinations of pickles, Goosebumps&rsquo; pineapple pepper pickle (Rs 180 onwards) is a spicy-sweet wake up call powered by a medley of peppercorns and pineapples. The online store offers several such fruity punches; we sampled a simple but flavourful orange fennel pickle (Rs 200 onwards), a pulpy cranberry kalonji pickle (Rs 180 onwards); and grapes ginger pickle (Rs 150 onwards). They also offer masala-coated fruits such as guava, mango, pineapple and amla, and fruit-studded dark chocolate bars (Rs 180 onwards) in different flavours. Log on to: goosebumps.store
<h2>Dal and onion pickle</h2>
<img src="http://images.mid-day.com/images/images/2022/mar/Dal-onion-pickle_e.jpg" alt="" width="1280" height="720" />
Ingredients &gt;&gt; 1 tsp salt&nbsp; &gt;&gt; 1.5 tsp red chilli powder &gt;&gt; 2.5 tsp chaat masala &gt;&gt; 1 kg baby onions &gt;&gt; A pinch of mustard &gt;&gt; 1 cup of mustard oil &gt;&gt; A fistful of chana dal
Method Make a four-way slit through each baby onion. Separately, make a mix of salt, red chilli powder and chaat masala with a dash of sarson. Stuff each onion with a little bit of this masala mix through the slits. Put the onions into a barni or an airtight jar. Add a cup of mustard oil and a fistful of chana dal. Place the jar under the sun for three days or till the dal has a bite to it. This is a slightly spicy and sour masala that marries well with crunchy onions which have their own sweetness.
By Pickle Shickle
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Summer calls for tucking into achaar, and here’s our pick of cool and quirky finds that will take care of your cravings. Plus, a recipe to try at home

Where to find the quirkiest pickles in Mumbai

From the sea

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