Sell homemade pickles, chutneys and podis

What sells

• Seasonal pickles (mango, lemon, chilli) in 250 g and 500 g jars
• Podis and chutney powders that keep for weeks
• Gift boxes of three small jars for festivals
• Fresh chutneys for the weekend, made to order

Pricing

• Price per jar by weight; glass jars cost more but get reused
• A festival gift box lifts the average order

Packing and order times

• Seal jars well and label the ingredients, oil and date
• Weekly or monthly cook days are enough for long keeping products

Keeping it fresh

Oil pickles and dry podis keep for weeks to months in a cool dry place; fresh chutneys need the fridge and a short window.

Selling pickles, chutneys and podis on Bloom, step by step

1. Turn on your kitchen. In Bloom's Kitchen tab, tap Sell your home cooking: a name, what you cook, pickup or delivery and how you get paid. Three steps, free.
2. Add your dishes. Each dish once: a photo, the price, the portion (serves 2, 500 g, 6 pieces) and the allergens.
3. Plan your cook days. Tick the days you cook, how many portions of each dish, and when orders close. Days that repeat every week open by themselves.
4. Share your menu. Bloom makes a menu picture and message for WhatsApp, your status, Instagram and your building group, the moment it's live.
5. Cook, hand over, get paid. Orders count down your portions. Buyers pay you directly by UPI, bank, any payment app or cash. No commission.

Rules for selling food from home differ by country and city. Bloom lets you add a registration or permit number where you have one; check what your area asks for.

Questions