All the vegetables that we use in our pickles, sauces and chutneys are first visually inspected for freshness and quality

Stalks are removed by hand and any damaged vegetables are discarded.

The garlic roots are trimmed off and the peeled ginger is finely sliced to avoid long fibres in the product. We then blend the garlic and ginger together.

Prepared spices are added to the vegetables which are now ready for pickling.

The finished product is allowed to cool before it is bottled