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Replace with your real product photos — the jar, the label, and the achaar itself.
Pickles
Mango Pickle (Aam ka Achaar)
Rs. XXX
✅ [In stock / Out of stock]
[Write your own description — what goes into it, how it's made, and how customers like to eat it. This is what sells the jar, so make it yours.]
About this pickle
[Describe the product in your own words — the fruit or vegetable, the spices, the oil, and how it's prepared. Tell the story of how your family makes it.]
How to enjoy it
- [Serving suggestion — e.g. with paratha, dal chawal, curd rice]
- [Serving suggestion]
- [Serving suggestion]
Ingredients & Nutrition
Ingredients
[Copy the ingredient list exactly as printed on your pack, in descending order by weight, as FSSAI requires.]
Allergen Information
[State allergens honestly — mustard, sesame, nuts, gluten — and whether the product is made in a facility that also handles them.]
Nutritional Information (per 100g)
| Energy | [Add] |
| Carbohydrate | [Add] |
| Of which sugars | [Add] |
| Protein | [Add] |
| Fat | [Add] |
| Sodium / Salt | [Add] |
Fill this in from your actual product label — don't guess.
Ingredients, allergens, net weight, nutritional values, shelf life and storage instructions must match exactly what is printed on the pack you ship. In India these are governed by FSSAI labelling rules, and getting them wrong on your website misleads customers (and can put your licence at risk). Copy them from your label, keep them updated when a recipe changes, and display your FSSAI licence number.
Ingredients, allergens, net weight, nutritional values, shelf life and storage instructions must match exactly what is printed on the pack you ship. In India these are governed by FSSAI labelling rules, and getting them wrong on your website misleads customers (and can put your licence at risk). Copy them from your label, keep them updated when a recipe changes, and display your FSSAI licence number.
No health claims.
Don't advertise a pickle, murabba or sauce as preventing, treating or curing any condition, and don't invent nutrition figures ("boosts immunity", "aids digestion", "sugar-free", "100% organic") unless it's substantiated and permitted under FSSAI rules. Say what the product is — the fruit, the spices, how it's made — and let it speak for itself. Also flag common allergens honestly (mustard, sesame, nuts, gluten) and note if the product is made in a facility that also handles them.
Don't advertise a pickle, murabba or sauce as preventing, treating or curing any condition, and don't invent nutrition figures ("boosts immunity", "aids digestion", "sugar-free", "100% organic") unless it's substantiated and permitted under FSSAI rules. Say what the product is — the fruit, the spices, how it's made — and let it speak for itself. Also flag common allergens honestly (mustard, sesame, nuts, gluten) and note if the product is made in a facility that also handles them.
Storage & Shelf Life
| Net Weight | [Add from label] |
| Shelf Life | [Add from label] |
| Best Before | [As printed on pack] |
| Storage | [Add your real storage instructions] |
| FSSAI Licence | [Add your licence number] |
[Add any handling guidance — e.g. use a dry spoon, keep the oil covering the pickle, refrigerate after opening if that's what your label says. Only state what's actually true for your product.]
Fill this in from your actual product label — don't guess.
Ingredients, allergens, net weight, nutritional values, shelf life and storage instructions must match exactly what is printed on the pack you ship. In India these are governed by FSSAI labelling rules, and getting them wrong on your website misleads customers (and can put your licence at risk). Copy them from your label, keep them updated when a recipe changes, and display your FSSAI licence number.
Ingredients, allergens, net weight, nutritional values, shelf life and storage instructions must match exactly what is printed on the pack you ship. In India these are governed by FSSAI labelling rules, and getting them wrong on your website misleads customers (and can put your licence at risk). Copy them from your label, keep them updated when a recipe changes, and display your FSSAI licence number.
Shipping & Returns
[State your real shipping times, costs, free-shipping threshold and where you deliver.]
[State your returns policy. For food products, be plain about what can and can't be returned — most sellers can't accept opened food back for safety reasons. Say what you'll do if a jar arrives damaged or leaking.]