Shudh Jain started in our family kitchen — a recipe handed down through three generations of Indori women, each adding her own gentle touch. Every batch is still made by hand: mustard oil tempered slowly, spices roasted in small lots, mangoes cured in the sun.
No shortcuts. No machines. No compromises on what goes in — and just as importantly, what doesn't. No onion. No garlic. No preservatives. No artificial colours. Just sun-ripened fruit, pure mustard oil, and hand-pounded Indori masala.
Every jar is prepared in small batches in our FSSAI-licensed kitchen (Lic. 21426850004491) in Indore, Madhya Pradesh, and shipped fresh across India.
