Geetha Chandrasekaran
In India Pickles, achaar, oorgai, uppinikai, loncha aren’t just condiments; they’re emotions. Across India, the love for pickles unites us, adding depth and nostalgia to our meals. A spoonful of mango achaar can elevate a simple dal-chawal, while mirch ka achaar brings life to a paratha. For many, the taste of a homemade pickle is a cherished memory, a comforting reminder of childhood.
For Sheila Chacko Kallivayalil, preserving those memories has become a mission. What began as an experiment in her home kitchen has now grown into a thriving business, bringing handcrafted pickles and jams to customers across the country.
A Sweet Beginning
When Sheila moved to Mundakayam, Kottayam, in 2001, she found herself surrounded by nature’s bounty—plantains, papayas, guavas, and more. She also noticed that much of the local produce wasn’t fetching a good price in the market. This sparked an idea.
“I decided to experiment with making jams and pickles using traditional methods,” says Sheila. Her first creation? A batch of plantain jam, cooked over a wood fire for that signature smoky taste.
She took the jam to a few small stores and bakeries in Kochi, uncertain of how it would be received. To her surprise, within a week, every jar had sold out. “I was absolutely thrilled! I never expected such a response,” she recalls.
That moment marked the beginning of Sheilas Pickles & Jams, a brand that has now expanded to offer over 14 varieties of pickles and jams, including unique seafood pickles like prawn, seer fish, and veluri fish.
Sheila had never made pickles before, but she grew up surrounded by exceptional home cooks—her grandmother, mother, and mother-in-law. “I always had a steady supply of homemade pickles, so I never really had to make them myself,” she laughs.
Encouraged by her husband, she took inspiration from traditional family recipes, ensuring that every jar retained the essence of home-cooked flavors. Today, she works alongside a team of four women who help with cooking and packaging, keeping the process entirely manual to preserve authenticity.
“We avoid using mixers and grinders. Everything is done the old-fashioned way because that’s what keeps the flavors intact,” Sheila explains.
What sets Sheilas Pickles & Jams apart is its commitment to quality. Most of the ingredients are grown on Sheila’s land—brinjals, plantains, guavas, kandari chillies (bird’s eye chili), and bilimbi (vilumbi puli). “We don’t use artificial preservatives, additives, or coloring. The only thing we buy is lime,” she says.
Consistency is key. “If a recipe calls for 57 grams of an ingredient, it has to be exactly that—no compromises,” she adds.
Like many small businesses, the pandemic posed a challenge. Before 2020, Sheilas Pickles & Jams were primarily sold through stores in Kerala, Chennai, and Bengaluru. But when lockdowns forced many of these stores to shut down, Sheila had to rethink her approach.
“We started selling online, but I’m still learning how to navigate the digital world,” she admits. Despite the competition, demand for her products continues to grow, with customers from across India craving a taste of nostalgia.
For many, Sheila’s pickles bring back childhood memories.
Tina, a loyal customer, shares, “When I tasted her plantain jam, I was instantly transported back to my grandmother’s house in Thrissur. The flavors are so authentic, just like home.”
While most of Sheila’s pickles follow traditional Kerala recipes, she isn’t afraid to experiment. Her brinjal pickle, inspired by a friend’s recipe, has become a surprising favourite. Similarly, her garlic-in-vinegar pickle was born out of a casual conversation about its health benefits.
Even as she innovates, Sheila remains deeply rooted in tradition, believing that food is more than just sustenance—it’s an experience, a memory, a connection to home.
And with every jar of pickle or jam, she continues to bring those memories to life, one taste at a time.
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