Why Kachi Ghani Mustard Oil is Used in Making Pickles

"When I was your age," Grandma began, settling into her old wooden chair with a soft creak, "we didn’t have fancy fridges or preservatives. Yet our pickles lasted not just for months, but years!"

The tangy aroma of raw mangoes wafted in from the kitchen, making her eyes twinkle with memory.

"And do you know what kept those pickles safe, fresh, and oh-so-delicious? It was none other than Kachi Ghani Mustard Oil."

I was intrigued. “What’s so special about that mustard oil, Dadi?”

She smiled, gently rolling a ripe mango in her hand.
"Ah, sit down, child. Let me tell you a story — not just any story, but one about the golden oil that guarded our pickles like a loyal soldier."

🌾 The Secret Lies in the Cold Pressing — “Kachi Ghani”

"You see," she explained, "Kachi Ghani means cold-pressed. Unlike other oils that are made with heat and chemicals, this oil is extracted slowly and naturally, keeping all its nutrients, flavor, and medicinal properties intact."

In her soft voice, she continued, "In our time, we crushed mustard seeds using wooden kolhus (traditional oil mills) without any heat. The oil that came out was raw, pungent, and powerful — just what our pickles needed to stay fresh in the summer heat."

The cold-pressed process ensures that the oil retains antioxidants, essential fatty acids, and a strong aroma — all of which are lost in refined oils. And when it comes to pickles, that strong mustard flavor isn't just a bonus — it’s the backbone of the entire recipe.

🦠 Nature’s Preservative — Keeps Germs & Fungus Away

"Pickles are tricky," Dadi said, wagging her finger. "One wrong move and the whole batch goes bad — mold, bacteria, and moisture can ruin it. That’s why we trusted Kachi Ghani Mustard Oil. It’s naturally antibacterial and antifungal."

Indeed, science supports this old wisdom. Mustard oil contains allyl isothiocyanate — a compound with antimicrobial properties. This means that when pickles are submerged in Kachi Ghani Mustard Oil, harmful bacteria and fungi can’t grow. This natural preservation helps pickles last for months, sometimes even years, without any refrigeration.

"Back then, we didn’t even have glass jars like you do today," she chuckled. "We stored pickles in big ceramic pots — and still, they never spoiled."

🌞 Perfect for Indian Weather & Tradition

"Tell me something," Dadi said, testing me like she used to in childhood, "what happens to food in the summer heat?"

“It spoils faster,” I replied.

"Exactly!" she said. "But our achars, left on rooftops under the scorching sun, only got better. That’s because mustard oil has a high smoke point and doesn’t go rancid easily."

This makes Kachi Ghani Mustard Oil ideal for hot Indian climates. When the pickle jars are left out to “mature” in the sun, the oil doesn’t break down. Instead, it deepens in flavor, absorbing the spices, mangoes, lemons, or chillies it's covering. The result? A delicious, robust taste that only gets better with time.

🍋 Brings Out the True Flavour of Spices

"There’s another reason why I love Kachi Ghani oil," Dadi said, "it’s like the best storyteller — it lets every spice in the pickle speak."

Mustard oil has a sharp, slightly bitter edge that perfectly complements the salt, turmeric, red chilli, and asafoetida often used in Indian pickles. Rather than overpowering, it lifts each flavor and helps them mingle beautifully.

“When you pour hot mustard oil over your spices,” she whispered, “the aroma that rises — ahh, it fills the whole house.”

I smiled, remembering the very scent that brought me into the kitchen that morning.

💪 Health in Every Bite

"People today are afraid of oil," she sighed. "But mustard oil, especially Kachi Ghani, has been our medicine for generations."

She wasn’t wrong. Mustard oil is rich in monounsaturated fatty acids (MUFA), omega-3 and omega-6, which are good for heart health. It also helps in digestion — something pickles are often praised for in Indian households.

"That small spoon of pickle you eat with dal-chawal? It’s not just taste — it’s tradition, digestion, and nourishment all packed in one bite."

🏺 The Legacy Must Go On

"These days," Dadi said, her voice soft with emotion, "people are running after fancy oils and processed pickles from supermarkets. But if you ask me, there’s no substitute for what’s made with your own hands and a bottle of pure Kachi Ghani mustard oil."

As she reached for the pickling jar, she handed me a piece of sun-dried mango dipped in golden oil. "Taste it, and tell me if I’m wrong."

I took a bite — tangy, spicy, sharp, and full of warmth. It wasn’t just a pickle. It was a story — bottled and preserved by mustard oil.