The word mixed is doing a lot of work on this label. Rather than a single vegetable, you get mango, carrot, lime and chilli together in one jar, preserved in oil and seasoned with fenugreek, fennel, cumin, turmeric and onion seed. The 6 x 1kg is a catering case of six large one-kilo jars, made for kitchens that get through achar fast, and the oil layer helps give it a long ambient shelf life. What you taste is that sharp, salty, spicy lift that cuts through rich curries, dhals and biryanis.
Serve as a table condiment with curry, biryani, rice and dhal, spoon a little into wraps and sandwiches for a spicy, sour lift, or offer it as part of a thali. Use a clean, dry spoon each time to keep the jar at its best.
Keep in a cool, dry place away from direct sunlight. It is high in salt, so it is used sparingly as a relish.
1. Is this pickle in oil or vinegar?
It is an oil-based achar made with canola oil rather than a vinegar pickle, which gives it a richer, more traditional character.
2. How spicy is it?
Bold and tangy, warming rather than fierce, and best used in small amounts.
3. Is it suitable for vegetarians?
Yes, it is made from vegetables and spices in oil.
4. Who makes Ahmed pickles?
Ahmed Foods, a Karachi-based manufacturer established in 1952.
Ahmed Foods was founded in 1952 by Al Haj Sheikh Zameeruddin in Karachi, Pakistan, and is one of the subcontinent’s long-established food names. The company was an early mover in packaged and canned convenience foods, and today it exports pickles, custard, jelly, dessert mixes and masalas to South Asian communities around the world, so your customers will very likely know the brand.
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