In the heart of rural Rajasthan, a group of resilient rural women are on a mission to revive the timeless art of Indian pickle-making. This fading tradition finds a beacon of hope in the efforts of the Sakhi Pickle Unit, a 100% women owned and women run entity of Sakhi Utpadan Samiti located in the Kayad region of Ajmer where 20 women draw their source of inspiration and livelihood. Join us on a journey where our Sakhis, Gudiya, Anisha and Farzana share their passion for preserving tradition, favours and heritage in each jar of pickle.
The ancient Indian art of Indian pickle-making stands as a testament to the ingenuity of our ancestors. For generations, pickling has served as a crucial method for preserving surplus produce, allowing us to savour fruits and vegetables well beyond their natural season, particularly during periods of scarcity. However, in modern times, this craft is fading away gradually. Fewer people have the time to invest in making pickles at home, while the vast majority of the store-bought jars are mass produced and contain vinegar, artificial flavours, preservatives, and low-quality oils. These shortcuts not only jeopardise the health benefits of traditional pickles but also deprive them of the authentic and robust flavours that define their essence.
Reviving ancient traditions
In the Kayad region of Rajasthan's Ajmer, a group of rural women have united on a mission to rediscover the authentic techniques that define the age-old tradition of pickling. The Sakhi Pickle Unit is a women-owned unit of Sakhi Utpadan Samiti, set up in 2020. Women here are trained in every aspect of pickle-making right from sourcing seasonal produce from nearby micro farmers to packaging them into jars. Their pickles are sold under the brand name Daichi and come in nine different variants: Lemon, Lemon (Sweet), Mango, Lisoda, Garlic, Turmeric, Mixed Vegetable, Singhara and Green Chilli.
According to Gudiya Kanwar, one of the first women to join the Sakhi Pickle Unit, "Indian pickle-making is more than just preservation; it's an intricate culinary science. The secret lies in achieving the perfect balance of spices, oil, and techniques. We work with seasonal produce sourced directly from farmers, treating each ingredient differently based on its unique qualities."
Learning new skills
"I learnt traditional and natural preservation techniques like cun curing only after joining the unit. Our pickles contain absolutely no artificial flavours or chemicals whatsoever,” adds another Sakhi, Anisha Bano proudly. Since joining the unit, Anisha has had the opportunity to experiment with a variety of produce, ranging from the usual lemon, garlic and mango to lesser known fruits like Lisoda, water chestnut and turmeric. “In our spare time, we also conduct experiments to create new recipes.” she explains. “We rely on our own home-ground spices and mustard oil made by our fellow Sakhis,and this makes all the difference in flavour. Our sweet lemon pickle is sweetened with jaggery instead of sugar, and our mango pickle remains a fan favourite. Once you try Daichi pickles, you’ll come back for more, that's a guarantee!" says Anisha, smiling confidently.
The Sakhis working at the unit are paid by the hour, and earn an average of rupees four to five thousand per month. While this may not seem like very much to us, for them, this is a significant sum. “This job is more than just a livelihood for me. It gives me a sense of purpose.” says young Farzana. “I have so many chores to do at home but I wake up earlier to finish them, just so that I can spend the entire day working here. We are all like sisters at the unit.We laugh and joke with each other and also support one another in times of need. This is our safe space to express, have fun and just be ourselves, she adds.
Overcoming all odds
Gudiya reflects on the challenges she faced to join the Sakhi Pickle Unit. “Reaching here was not easy” she says, she reminisces about the early days. “I belong to a conservative Rajput community where married women are not allowed to leave the confines of their homes, let alone work. When I joined the unit, it was much to the dissatisfaction of my family and community. As I became financially independent I was able to come to my family’s rescue many times, and this gained their confidence. Now they've come full circle and are fully supportive.” says Gudiya.
Crafted with love
Remember the nostalgia of watching grandmothers meticulously prepare pickles, left to bask in the sun's warmth? At Daichi, every jar of pickle is crafted with the same love, technique, and skill as our grandmothers once applied. A movement is afoot to revive authentic Indian pickle-making, with artisanal pickle makers reclaiming the craft. Each jar becomes a connection to our culinary heritage, offering not just a delightful taste but also a glimpse into the rich history of our culture.
As we navigate the complexities of the modern world, here’s a brand that embraces the authenticity of artisanal pickles, preserving not only a culinary heritage but also the unique flavours that have withstood the test of time. Daichi is a celebration of tradition and flavour, linking us to our roots with every bite.
