Pickles are an integral component of South Indian cuisine. We grew up eating them and love exploring new tastes and textures like mango and green chilli, gooseberry and rhubarb.

We wash, peel, chop, cook and preserve locally sourced and seasonal fruits, vegetables and spices to bring you the freshest selection of pickles in town. We make our pickles using ancient and ancestral recipes with spices such as fenugreek, tamarind, asafoetida and jaggery, salt and vegetable oils which act as natural preservatives for flavour.

Mango

Ingredients: mangoes, sunflower oil, red chilli powder, salt + jaggery.

Carrot + Smoked Aubergine

Ingredients: organic carrots, aubergines, sunflower oil, tamarind, chilli powder, salt, jaggery, garlic + fenugreek.

Green Apple, Fig + Roasted Garlic

Ingredients: Bramley apples, fresh figs, garlic, sunflower oil, red chillies, salt, jaggery + fenugreek.

Tomato + Garlic

Ingredients: sunflower oil, tomatoes, garlic, red chillies, salt, jaggery, fenugreek.

Rhubarb

Ingredients: sunflower oil, rhubarb, salt, red chilli powder + jaggery.

Beetroot + Roasted Onion

Ingredients: beetroots, onions, sunflower oil, tamarind, red chilli powder, salt, fenugreek + jaggery

Hot Lime

Ingredients: lime, sunflower oil, salt, red chilli powder, fenugreek, tumeric + asafoetida.

Mango + Green Chilli

Ingredients: mangoes, green chillies, sunflower oil, urad dhal, salt, red chilli powder, fenugreek, tamarind + jaggery.

Chilli Garlic

Ingredients: garlic, sunflower oil, red chilli powder, coriander powder, tumeric, salt, fenugreek, tamarind + jaggery.

  • Papi’s Pickles were a delight to work with from start to finish. The staff were highly professional, delivered fantastic food and the pickles are incredible. I’d have them back at the House of Parliament everyday if I could!

    Ralph Buckle, Co Founder & Director, Commonwealth Exchange
  • There are not many south Asian eating opportunities like this in London for the casual food appreciator. Everything tasted very fresh and there was good attention to detail across the meal – a very good diverse 3 course menu. I booked a table with a group of friends after work and was well looked after. Thumbs up!

    Terry Knight, Point Pedro + Pondicherry Pop Up Attendee
  • Great hosts, great atmosphere and delicious food, what more could you want!

    Ilana Taub, Cinnamon Kitchen Olympics Pop Up Attendee
  • Working with Papi’s Pickles has given me more than just an income, I have gained confidence, I am able to travel across London to events. My English has improved and I feel much happier day-to-day.

    Ruby Kughanathan, Trainee Chef
  • You guys were such a job to work with – so charming, professional, acommondating and talented! Everyone raved about your food and the VIP lunch was a resounding success by all accounts.

    Zoe Desmond, TEDx EastEnd Event Manager & Catering Client
  • Pickles-wise, the team have got their vinegary fingers on beetroots, carrots, limes, mangos and figs. Puts your local chip shop’s pickled eggs to shame, eh?

    Time Out Magazine