Bestseller
Cut Mango Pickle
മാങ്ങ അച്ചാർ
Raw mango cured in chilli and gingelly oil
400 gView
Slow-cured · Stone-ground · Sun-ripened
TheTasteofFamily,NowWorldwide!
Our journey began in 2018 in Thiruvananthapuram with the crispy, authentic Ruchi Pappadam, an indispensable part of every traditional Malayali meal. We still craft each product with the same love, care and safety as if it were made for our own family.
- ISO 22000:2018
- FSSAI Certified
- 100% Natural
- Product of India
Limeനാരങ്ങ
Garlicവെളുത്തുള്ളി
Turmericമഞ്ഞൾ
Chilliമുളക്
Gingerഇഞ്ചി
Pepperകുരുമുളക്
Corianderമല്ലി
Tamarindപുളി
Mangoമാങ്ങ
Limeനാരങ്ങ
Garlicവെളുത്തുള്ളി
Turmericമഞ്ഞൾ
Chilliമുളക്
Gingerഇഞ്ചി
Pepperകുരുമുളക്
Corianderമല്ലി
Tamarindപുളി
Mangoമാങ്ങ
Crowd favourites
The jars that leave fastest
Start here if you're new. These are the ones regulars reorder.
Browse the kitchen
Three shelves, one standard
Everything is made in small batches and packed the week it ships.
Certified & compliant
Quality you can trust
Ruchi holds the certifications that matter for food made to travel. Every batch is produced to documented food-safety and quality standards, so distributors and retailers can stock with confidence.
ISO22000:2018
Food Safety
ISO9001:2015
Quality Mgmt
FSSAILicensed
Govt. of India
GMPCertified
Good Mfg Practice
100%Natural
No Artificial Colour
🌴Product of India
Made in Kerala
Our story
From Ruchi Pappadam to global shelves
Our journey began in 2018 from a small kitchen in Thiruvananthapuram with the crispy, authentic Ruchi Pappadam. The love it earned led us to traditional cut-mango pickles, and then to a full shelf of over 100+ products, now reaching homes across the UK.
Read our story100+
Products & growing
UK
Now on shelves
100%
Natural ingredients
ISO
22000:2018 certified
Our kitchen, ThiruvananthapuramWhy Ruchi
A kitchen that never learned to rush
We are still a small operation in Kerala making food the way it was made at home. That choice shows up in every jar.
- Real ingredients
Whole spices and fresh produce. No fillers, no artificial colour.
- Slow-cured
Sun, salt and time set the flavour. We never speed-cure.
- Stone-ground
Small lots, low heat, so the oils and aroma stay in.
- Small batches
Packed the week it ships, so it tastes like our kitchen.
From the journal
Stories from the kitchen
Spice guides, pickle lore and Kerala food traditions.
Find the one your rice has been missing
Over 100 pickles, masalas and mixes, made slow and shipped fresh.
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