Indian pickles, or achaar, are a beloved accompaniment to meals across the country. Each region has its own unique take on pickling, using locally available ingredients and spices to create a distinct flavor profile. From the tangy sweetness of mango pickles in the north to the fiery spice of lime pickles in the south, there's a pickle for every palate.
Let's start with the north, where the mango reigns supreme. Mango pickles, or aam ka achaar, are a staple in many households. Made from raw, unripe mangoes, these pickles are tangy and slightly sweet, with a hint of spice from the addition of mustard seeds, fenugreek, and red chili powder. They're typically stored in large jars and left to mature in the sun, allowing the flavors to meld together into a perfect balance.
Moving further south, we come to the state of Andhra Pradesh, where the lime pickle, or nimbu ka achaar, is king. This pickle is made using small, green limes, which are cut into small pieces and mixed with a blend of spices such as fenugreek, mustard seeds, and cumin. The pickle is then left to ferment in the sun for a few days, giving it a distinct sour and spicy flavor.
In the western state of Gujarat, the pickles are a bit sweeter. Here, the popular pickle is made from the kerda fruit, which is a small, tangy fruit similar to a cranberry. These pickles are sweetened with jaggery, a traditional unrefined sugar, and flavored with a blend of spices such as cumin, fennel, and coriander.
Moving to the east, the state of Bengal has its own unique pickle tradition. Here, the popular pickle is made from the humble tomato. Known as achaar in Bengali, this pickle is made using green tomatoes, which are sliced and mixed with mustard oil, mustard seeds, and chili powder. The result is a tangy and slightly spicy pickle that pairs well with rice and dal.
These are just a few examples of the diverse and delicious world of Indian pickles. Whether you prefer your pickles sweet, sour, or spicy, there's a pickle out there for you. So the next time you sit down for a meal, don't forget to reach for the jar of pickles on the table and savor the unique flavors of this beloved Indian accompaniment.
10 Must-Try Indian Pickles for Every Foodie's Bucket List
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Mango Pickle (Aam ka Achaar): This tangy and sweet pickle made from raw, unripe mangoes is a staple in many North Indian households.
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Lime Pickle (Nimbu ka Achaar): This spicy and sour pickle made from small green limes is a popular accompaniment to South Indian meals.
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Mixed Pickle (Achari Mix): This medley of vegetables such as carrots, cauliflower, and turnips, pickled together with a blend of spices is a tasty and healthy addition to any meal.
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Garlic Pickle (Lasoon ka Achaar): This pungent and flavorful pickle made from whole garlic cloves and a blend of spices is a popular condiment in many Indian kitchens.
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Green Chilli Pickle (Hari Mirch ka Achaar): This spicy and tangy pickle made from fresh green chillies is a perfect accompaniment to dal and rice.
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Tomato Pickle (Tamatar ka Achaar): This tangy and spicy pickle made from ripe tomatoes is a popular condiment in Bengali cuisine.
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Red Chilli Pickle (Laal Mirch ka Achaar): This fiery and spicy pickle made from dried red chillies is a popular accompaniment to parathas and puris.
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Carrot Pickle (Gajar ka Achaar): This sweet and tangy pickle made from fresh carrots and a blend of spices is a healthy and delicious addition to any meal.
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Cauliflower Pickle (Gobhi ka Achaar): This tangy and flavorful pickle made from cauliflower florets and a blend of spices is a great way to add some veggies to your diet.
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Onion Pickle (Pyaz ka Achaar): This sweet and sour pickle made from thinly sliced onions and a blend of spices is a popular accompaniment to Punjabi cuisine.
So there you have it, 10 must-try Indian pickles that every foodie should add to their bucket list. Whether you prefer tangy, sweet, or spicy, there's a pickle out there for everyone!