Mumbai: Pickles, or achaar, have long been an integral part of Indian cuisine. They are not merely side dishes, but culinary heirlooms passed down through generations. Every region in India has its signature pickles, made with seasonal produce, aromatic spices, and traditional methods.
These flavourful preserves enhance meals, tell stories of seasonal rhythms, and even offer surprising health benefits. Despite the growing popularity of packaged fast foods, traditional Indian pickles deserve a cherished place on our plates—and in our hearts.
Let’s embark on a tangy journey across India as we rediscover some lesser-known, yet iconic, regional pickles that deserve a proud comeback.
Types of pickles in India
Pickles are more than just condiments in Indian households—they’re a blend of tradition, health, and culinary passion. This article dives deep into some of India’s most treasured regional pickles that are packed with flavour, heritage, and nutrition.
1. Gandal ka Achaar: Punjab’s winter remedy
Gandal ka achaar is a rustic Punjabi pickle made from the long, fibrous stalks of mustard plants, known as gandal. Prepared right before mustard seeds are harvested in December, this pickle is not only flavourful but also medicinal.
Mustard, known for its warming properties, is used to combat the cold during the harsh North Indian winters. The pickled stalks are tangy, slightly bitter, and robust in texture—best enjoyed with makki di roti or stuffed parathas.
2. Carrot Pickle: Tangy winter treat
In winter, fresh red carrots fill Indian markets, and so does the aroma of carrot pickle in Indian kitchens. Especially popular in North and South India, this achaar is not only tasty but health-boosting.
Rich in beta-carotene, fibre, and antioxidants, carrots support eye health, heart function, and digestion. The Andhra-style version is spicy and sour, featuring mustard seeds, methi, ginger, turmeric, and a generous dash of chilli. A spoonful of this vibrant pickle adds a refreshing punch to any meal.
3. Beetroot Pickle: Sweet, earthy, and Nutrient-rich
Beetroot pickle is an underrated gem. Not everyone enjoys boiled beetroot, but when pickled, it becomes irresistible. With its deep red hue and sweet-earthy flavour, beetroot pickle is made using vinegar, cinnamon, sugar syrup, peppercorns, and mustard seeds.
It helps in boosting haemoglobin, detoxifying the body, and improving skin tone. Pair it with simple dal-chawal or as a zingy topping on sandwiches.
4. Amla Pickle: Immunity warrior
Amla (Indian gooseberry) pickle is known for its medicinal properties. Rich in Vitamin C, iron, and calcium, it helps in managing cholesterol, boosting immunity, and even healing ulcers.
With its sweet, sour, and salty taste, amla pickle is often spiced with garlic and mustard seeds. Enjoy it with roti or rice, and your immune system will thank you.
5. Chana Methi Achaar: Protein-packed and flavourful
Made with chickpeas and fenugreek seeds soaked in mustard oil and a mix of spices, this unique pickle brings together taste and nutrition. Mango is sometimes added for extra zing. This pickle helps with digestion, supports heart health, and is a rich source of plant-based protein.
6. Garlic Pickle: Bold and beneficial
Garlic pickle, or lahsun ka achaar, turns the humble garlic clove into a star. Infused with mustard oil, cumin, and chilli powder, this spicy pickle supports heart health, lowers cholesterol, and boosts immunity. It’s a must-have for spice lovers who enjoy strong, punchy flavours in their meals.
7. Gongura Pickle
Originating in Andhra Pradesh, Gongura pickle is made from the sour and tangy leaves of the sorrel plant. Its distinctive flavour comes from the naturally tart leaves, which are sautéed and blended with mustard seeds, garlic, red chillies, and oil.
Gongura pickle is commonly enjoyed with rice and a dollop of ghee or paired with spicy curries. Rich in vitamin C, iron, and antioxidants, it strengthens immunity and aids digestion, making it both a delicious and nutritious addition to meals.
8. Banana Flower Pickle
A traditional delicacy from South India, banana flower pickle is made using the blossoms of banana trees. These nutrient-rich flowers are finely chopped, salted, and mixed with spices like chilli powder, mustard seeds, and turmeric.
This pickle boasts anti-inflammatory properties and supports digestion. It’s slightly bitter and earthy flavour pairs well with plain rice or even as a tangy spread on sandwiches.
9. Gherkin Pickle
Gherkins—small, crunchy cucumbers—are preserved in mustard oil with a medley of Indian spices to create a tart and savoury pickle. These bite-sized delights are a popular accompaniment with parathas or simple rice dishes. Their texture and sharp flavour make them a crowd-pleasing condiment.
10. Sattu ka Achaar
Native to Bihar, this protein-rich pickle is made using roasted gram flour (sattu), mustard oil, and spices. The mixture is usually stuffed into green chillies or rolled into balls and stored. With its nutty taste and high nutritional value, it makes for a wholesome addition to meals.
11. Sev ka Achaar (Crispy Noodle Pickle)
An unusual yet innovative pickle made from fried gram flour noodles (sev), this crispy condiment is tossed in oil, mustard seeds, and tangy spices. It’s crunchy, spicy, and adds an unexpected texture to any plate.
12. Bhut Jolokia Pickle
Known as one of the spiciest chillies in the world, the Bhut Jolokia (ghost pepper) from Northeast India is used to make a daringly hot pickle. Infused with mustard oil, garlic, and vinegar, this pickle is only for spice lovers who enjoy an intense, smoky kick.
13. Pachadi
A sweet-tangy pickle from Rajasthan, Pachadi is made with seasonal fruits or vegetables such as mango, amla, or carrots, blended with jaggery and aromatic spices.
It strikes a beautiful balance between spicy and sweet, and is commonly served with festive meals.
14. Ginger Pickle & Inji Puli
Ginger pickle, or adrak ka achaar, is made with julienned ginger, mustard oil, and red chilli. In South India, the tamarind-ginger version called Inji Puli is a festive staple, combining sweetness, tanginess, and heat. Both variants are excellent for boosting digestion and adding depth to plain meals.
15. Shorshe Bata Achar (West Bengal)
This Bengali speciality uses a base of pungent mustard paste (shorshe bata) mixed with vegetables like cauliflower or carrots. The result is a bold, bitter, and tangy pickle, often enjoyed with steamed rice and dal.
16. Tokha (Assam)
A traditional Assamese pickle made with fermented bamboo shoots, Tokha offers a strong sour aroma and smoky flavour. It’s a staple in many tribal and regional dishes and pairs well with fish and sticky rice.
17. Lai Hara (Manipur)
Fermented mustard leaves form the base of Lai Hara, a pickle native to Manipur. It has a distinctively pungent and tangy taste and is commonly served with steamed fish dishes and rice.
18. Tokri (Cluster Bean) Pickle
A Maharashtrian favourite, this pickle uses crunchy cluster beans (gawar phali) spiced with mustard oil, turmeric, and fenugreek seeds. It’s a rustic, flavourful side dish often eaten with bhakri or chapati.
19. Kanthari Pickle
This rare Goan pickle is made from the dried fruit of the kokum tree (Garcinia Indica). Known for its digestive properties and sour taste, the pickle adds a cooling touch to spicy seafood meals.
20. Sukha Aamchur Pickle (Dry Mango Powder Pickle)
Made using dried raw mango powder (aamchur), this powdered pickle is a tangy spice blend used to enhance the flavour of dals, curries, and chaats. It’s dry, easy to store, and incredibly versatile.
These regional pickles reflect the creativity and diversity of Indian kitchens. Whether it’s the boldness of Bhut Jolokia, the nutritional richness of banana flowers, or the punch of fermented mustard leaves, each achaar tells a story of its land and people.
Reviving and incorporating these pickles into our meals not only enriches our plates but also helps preserve the culinary heritage of India.
Pickles are more than preserved foods—they’re preserved stories, emotions, and legacies. Each jar holds the wisdom of our grandmothers and the richness of regional diversity.
As modern food habits shift, it’s time we celebrate and bring back these tangy traditions to our tables. So, the next time you enjoy a meal, open a jar of your favourite achaar, and take a bite out of India’s timeless flavours.
Tucked away in kitchen shelves and earthen jars, India’s pickles—or achaar—are more than condiments; they are capsules of culture, memory, and meticulous craft. From the tangy crunch of Tokri (cluster bean) pickle in Rajasthan to the fiery bite of Kerala’s Kanthari pickle, each variety tells a tale of soil, spice, and season. These regional delights, often handcrafted by women and passed down through generations, embody the genius of local preservation and culinary alchemy. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
