The History of Indian Pickles: From Clay Pots to Modern Jars

The tantalising history of Indian pickles stretches back through the mists of time, offering a vibrant testament to the subcontinent’s culinary ingenuity. For millennia, these piquant preserves have graced Indian tables, transforming simple meals into flavourful feasts.

From the ancient practice of preserving seasonal bounty in earthen vessels to today’s hygienically sealed glass jars, the story of Indian pickles—or ‘achar’ as they are locally known—is intrinsically woven into the fabric of Indian gastronomy and culture.

These concentrated bursts of flavour, texture and aroma have not only served as preservative techniques but have become integral to regional identities, family traditions, and the collective culinary consciousness of the Indian subcontinent.

Origins & History of Indian Pickles

The practice of pickling in India likely dates back over 4,000 years to the Indus Valley Civilisation, where archaeological evidence suggests early preservation methods using salt and oil. Ancient Ayurvedic texts mention pickles as digestive aids and preservatives, with spices added not just for flavour but medicinal benefits.

The word ‘achar’ itself has Persian origins, suggesting cross-cultural influence along trade routes. Early pickles were primarily preserved in earthen pots with mustard oil, salt, and indigenous spices, buried partially underground to ferment properly.

This method, developed out of necessity to preserve seasonal produce, evolved into a sophisticated culinary art form reflecting regional ingredients and cultural practices.

Pickles Offered By Swayampaak Kitchen

If you are looking for the best homemade pickles in Nagpur, Swayampaak Kitchen is your answer. We serve full-homemade, preservative-free pickles as per your requirement, customized to your needs if necessary.

1. Homemade Masala Mango Pickle
2. Homemade Sweet Mango Pickle
3. Homemade Lemon Pickle
4. Homemade Amla Pickle
5. Homemade Sakharamba

The Role of Trade Routes

Trade routes played a significant role in shaping the history of Indian pickles. The exchange of spices and ingredients along ancient routes like the Spice Routes facilitated the diversification of pickle recipes across India.

The influence of Persian and Middle Eastern traders introduced new preservation techniques, while European explorers brought additional ingredients. These interactions enriched the variety and history of Indian pickles, such as mango and lime, which are now integral to Indian cuisine.

The spread of pickling techniques and ingredients through trade routes contributed to the rich regional diversity of Indian pickles.

The Evolution of Pickling Techniques

The evolution of pickling techniques has been a gradual process over thousands of years, influenced by various cultures and technological advancements.

Early Origins

• Mesopotamia: Pickling originated around 2400 BCE in Mesopotamia, where people used brine to preserve vegetables like cucumbers, which were introduced from northern India.
• Ancient Civilizations: The practice spread to other ancient civilizations such as the Egyptians, Greeks, and Romans, who added spices and herbs to their pickling brines.

Middle Ages to Industrial Age

• Vinegar Use: In the Middle Ages, vinegar became a common pickling agent in Europe, replacing brine for many applications.
• Industrial Advancements: The discovery of sealed glass jars by Nicolas Appert and later improvements by John Mason and H.J. Heinz revolutionized pickling by enabling mass production and distribution.

Modern Techniques

• Variety of Methods: Today, pickling techniques include quick pickles, refrigerator pickles, and fermented pickles, offering diverse textures and flavors.
• Global Influences: The integration of international ingredients and spices has enriched pickling traditions worldwide, including Indian pickles that use mustard oil and spices.

Regional Varieties of and History of Indian Pickles

Indian pickles are as diverse as the country itself, with each region showcasing unique ingredients and flavors.

North Indian Pickles

Mango Pickle (Aam ka Achaar)

The quintessential North Indian pickle features raw green mangoes cut into chunks and preserved in mustard oil with a potent blend of fenugreek, fennel, nigella seeds and red chilli powder. The mixture ferments in the summer heat, developing complex flavours over months.

Family recipes often pass down through generations, with subtle variations distinguishing regional styles from Punjab, Uttar Pradesh and Haryana. The pickle’s vibrant yellow-red appearance and spicy-tangy profile make it an essential accompaniment to North Indian thalis.

Lime Pickle (Nimbu ka Achaar)

North Indian lime pickles typically involve quartered green limes preserved with salt, turmeric and red chilli powder. The limes shrink and soften during fermentation, absorbing the spice mixture and developing a characteristic bitter-sweet-sour taste profile.

Often seasoned with panch phoron (five-spice blend), this pickle is particularly beloved in Bihar and Eastern Uttar Pradesh. Traditional preparation involves sun-drying the limes before pickling to concentrate flavours and ensure proper preservation, resulting in a robust condiment that complements dal and rice dishes.

Garlic Pickle (Lahsun ka Achaar)

Treasured across North India, especially in Punjabi and Himachali households, garlic pickle features whole cloves preserved in mustard oil with red chilli powder and asafoetida. The garlic softens while retaining its structural integrity, absorbing the pungent spice mixture.

Traditionally consumed during winter months for its warming properties according to Ayurvedic principles, this pickle is valued both as a flavourful accompaniment and a traditional remedy for respiratory ailments and improving circulation, highlighting the intersection of culinary and medicinal traditions in Indian pickling.

Carrot Pickle (Gajar ka Achaar)

A winter speciality in Punjab and Himachal Pradesh, this vibrant pickle features chopped red carrots preserved in mustard oil with fennel, fenugreek and nigella seeds. Unlike many Indian pickles that require long fermentation, this relatively quick pickle is ready in weeks.

The natural sweetness of winter carrots balances the spice mixture, creating a uniquely balanced flavour profile. Traditionally made after the winter harvest, this pickle represents the seasonal preservation techniques developed to extend the availability of nutritious vegetables throughout the year.

East Indian Pickles

Fish Pickle (Machli ka Achaar)

A staple in Bengali cuisine, this pickle typically uses freshwater fish like rohu or hilsa, cut into chunks and preserved in mustard oil with panch phoron (Bengali five-spice mix), turmeric and red chilli. The preparation involves carefully removing bones and drying the fish before marinating it in spices and allowing it to mature.

The resultant pickle offers a pungent umami flavour that complements plain rice dishes and provides a protein source during times when fresh fish might be unavailable, showcasing Bengal’s ingenious food preservation techniques.

Elephant Apple Pickle (Ou Khatta)

Indigenous to Odisha and Assam, this distinctive pickle features the elephant apple fruit (Dillenia indica), which has a fibrous texture and sour taste. The fruit is chopped and preserved with mustard seeds, fennel and panch phoron in mustard oil.

The pickle develops a complex sweet-sour flavour profile as it matures. Traditionally valued for its digestive properties in Ayurvedic medicine, this regional speciality demonstrates the biodiversity reflected in Eastern Indian pickling traditions and the utilisation of foraged ingredients in regional cuisines.

Bamboo Shoot Pickle

Particularly popular in the Northeast states of Assam, Nagaland and Manipur, this pickle features fermented bamboo shoots preserved with green chillies, ginger and sometimes dried fish. The preparation involves first fermenting the bamboo shoots to remove bitterness, then mixing with a minimal spice blend that allows the distinctive earthy flavour to dominate.

This pickle reflects the distinctive culinary traditions of Northeast India, where fermentation is a key preservation technique and flavour profiles differ significantly from the rest of the subcontinent, emphasising local ingredients and minimalist spicing.

Tomato Khejur Chutney

A Bengali speciality that straddles the line between pickle and chutney, this sweet-sour preserve combines tomatoes with dates (khejur), spices, and sometimes raisins. The mixture is slowly simmered until thick, developing a complex caramelised flavour.

Unlike oil-based pickles, this preparation relies on sugar and vinegar for preservation. Traditionally served at the end of Bengali meals as a sweet note, this pickle-chutney hybrid demonstrates the diverse preservation techniques within Eastern Indian cuisine that extend beyond the typical oil-based pickles found elsewhere in India.

West Indian Pickles

Kair-Sangri Pickle

This Rajasthani delicacy utilises two desert plants: kair (desert berries) and sangri (bean pods from the khejri tree). These indigenous ingredients are dried, rehydrated, and preserved in mustard oil with mathania red chillies and asafoetida.

The pickle develops a distinctive earthy, slightly bitter flavour profile that complements the simple bajra rotis of the region. Born of necessity in the arid Thar Desert where vegetation is sparse, this pickle represents the remarkable culinary innovation of desert communities who transformed hardy, drought-resistant plants into delicious preserves that could sustain them through lean periods.

Methia Keri (Fenugreek Mango Pickle)

A Gujarati speciality featuring raw mango preserved with abundant fenugreek seeds, this pickle is distinguished by its slightly bitter undertones balancing the mango’s sourness. The preparation involves sun-drying spice-coated mango pieces before preserving them in oil.

The high fenugreek content contributes both flavour and medicinal properties, as the spice is traditionally valued for digestive benefits. This pickle exemplifies the Gujarati approach to pickling, which often incorporates sweeter notes and balanced spicing compared to the fiery pickles found in neighbouring Rajasthan.

Gooseberry Pickle (Awla Murabba)

While technically straddling the line between pickle and preserve, this Rajasthani and Gujarati speciality features whole gooseberries preserved in sugar syrup with cardamom and saffron. The gooseberries maintain their crunch while absorbing the sweet, aromatic syrup.

Valued for its medicinal properties according to Ayurveda, particularly its high vitamin C content, this preserve demonstrates how Western Indian pickling traditions embrace sweetness alongside tangier variants. Traditionally served as both a condiment and a digestive aid after meals, particularly during winter months.

Ker Pickle

A specialty of Marwar in Rajasthan, ker pickle uses small berries from the ker bush native to the Thar Desert. These tangy, slightly bitter berries are preserved in mustard oil with regional mathania red chillies, turmeric and a special spice mix called pachkuta.

The pickle requires careful preparation as the raw berries contain toxic compounds that must be removed through repeated washing and sun-drying. This pickle represents the resilient culinary traditions of desert communities who transformed challenging local ingredients into cherished delicacies, creating distinctive flavours from the limited resources available in arid regions.

South Indian Pickles

Gongura Pickle

The hallmark of Andhra cuisine, this pickle is made from the sour-leafed roselle plant (Hibiscus sabdariffa). The leaves are wilted, mashed and preserved with minimal spices, allowing their natural tartness to dominate. The preparation varies between regions of Andhra Pradesh and Telangana, with some versions incorporating more chillies for extreme heat.

The distinctive sourness of gongura leaves makes this pickle unmistakable and beloved as a signature flavour of Telugu cuisine. Traditionally served with rice and ghee, this pickle exemplifies how a simple local ingredient can become emblematic of regional culinary identity.

Lemon Pickle (Narthangai)

Tamil Nadu’s version of lemon pickle features tiny, aromatic native lemons preserved with asafoetida, fenugreek seeds and sesame oil rather than the mustard oil used in northern variants. The preparation involves salt-curing the lemons before adding spices and allowing fermentation in the tropical heat.

The pickle develops a distinctive flavour profile where the citrus notes harmonise with the nuttiness of sesame oil. This regionally specific preparation demonstrates how the same basic concept—preserving citrus—acquires distinctive regional characteristics through different oils, spice blends, and ingredients across India’s diverse culinary landscape.

Mango Thokku

A speciality of Tamil Nadu and Kerala, this pickle-chutney hybrid features grated raw mangoes cooked down with chillies, fenugreek and asafoetida until they form a thick, spreadable consistency. Unlike oil-preserved pickles, thokku relies partially on reduction and concentration for preservation.

The intense sweet-sour-spicy flavour makes it popular as a spread for dosas and idlis. This preparation represents the South Indian approach to preservation that often incorporates cooking techniques alongside fermentation, creating concentrated flavour bombs that complement the region’s rice-based cuisines.

Bitter Gourd Pickle (Pavakkai Thokku)

Distinctive to Tamil Nadu, this unusual pickle transforms the intensely bitter gourd into a complex preserve through careful preparation. The bitter gourds are sliced thin, salt-cured to remove some bitterness, then preserved with tamarind, jaggery and sesame oil.

The resultant pickle retains some bitterness balanced by sweet and sour notes. Traditionally valued for its medicinal properties according to Siddha medicine (Tamil Nadu’s traditional medical system), this pickle demonstrates how South Indian pickling traditions often incorporate ingredients valued for health benefits alongside their culinary applications.

Garlic Pickle (Poondu Oorugai)

The South Indian variant of garlic pickle, particularly from Andhra Pradesh and Tamil Nadu, features peeled garlic cloves preserved in sesame oil with dried red chillies, fenugreek and asafoetida. Unlike North Indian versions, South Indian garlic pickles often incorporate tamarind for sourness and sometimes jaggery for subtle sweetness.

The pickle develops depth as the garlic mellows and absorbs the complex spice mixture. This regional variation of a pan-Indian concept demonstrates how the same ingredient takes on dramatically different characteristics through regional pickling techniques and flavour principles.

The history of Indian pickles goes far beyond this list. There are variations in pickles in every state, city and household. Each home has a different version of a pickle that you have not tasted. But, you must try them.

Key Ingredients in Indian Pickles

Indian pickles combine a variety of spices and oils, each contributing unique properties:

• Mustard Seeds: Add pungency and enhance flavor
• Fenugreek: Offers bitterness to balance taste
• Turmeric: Provides color and antiseptic benefits
• Asafoetida (Hing): Boosts aroma and digestion
• Sesame/Mustard Oil: Acts as a natural preservative

Role of Pickles in Indian Cuisine

Pickles in Indian cuisine transcend their role as mere condiments to become essential components of the culinary experience. They serve as flavour balancers, providing sharp contrasts to mild staples like rice, roti, and dal, effectively awakening the palate with their intense profiles.

During food scarcity or travel, pickles historically functioned as preserved nutrition sources and flavour enhancers for simple meals. In traditional Indian meal composition, pickles occupy a specific place in the thali (platter), where their targeted use elevates other elements.

They also mark seasonal transitions, with specific pickles appearing during harvest periods, connecting diners to agricultural rhythms. Perhaps most significantly, pickle recipes serve as culinary heirlooms, carrying family and regional identities across generations.

Medicinal and Health Benefits

Indian pickles traditionally serve dual purposes as both culinary delights and medicinal preparations, occupying a significant place in Ayurvedic practice.

• The primary preservatives—mustard oil, sesame oil, and salt—possess antimicrobial properties while many pickle spices like fenugreek, turmeric, and asafoetida offer digestive benefits.
• Fermented pickles develop probiotic properties that support gut health, while ingredients like amla (Indian gooseberry) provide concentrated vitamin C and antioxidants.
• Garlic and ginger pickles are valued for circulation and respiratory health, particularly in winter months.

The controlled consumption of bitter pickles like neem or karela is prescribed for specific health conditions in traditional medicine systems. This integration of culinary and medicinal purposes illustrates how Indian food traditions evolved to address both nutrition and wellness.

Traditional Pickle-Making Methods

Homemade pickles involve meticulous preparation:

1. Selection: Choosing fresh, ripe fruits or vegetables
2. Marination: Coating ingredients in salt, spices, and oil
3. Sun-Drying: Allowing fermentation under natural sunlight
4. Storage: Sealing in airtight jars for long-term preservation

Modern Pickle Production Techniques

Processed Pickles: Commercial brands use modern food processing techniques, such as blanching or pasteurizing ingredients, to retain color, texture, and flavor. These pickles are available in jars or cans.

Quick Pickling: This method involves submerging vegetables in a vinegar-based brine for a short period, typically a few hours or days. It produces pickles with a bright, fresh flavor and crisp texture.

Refrigeration: Pickles are made by marinating vegetables in a seasoned vinegar solution and storing them in the refrigerator. This method allows for quick and easy pickling without fermentation or canning.

Pasteurization: This technique involves heating pickles to a specific temperature to kill harmful bacteria, extending shelf life and ensuring food safety. It is commonly used for commercially produced pickles.

Canning: Pickles are sealed in jars and subjected to heat to kill microorganisms, creating a shelf-stable product. Vinegar is often added to maintain acidity.

Vacuum Packing: This method helps preserve pickles by removing air from containers, reducing the risk of spoilage and extending shelf life.

Leading brands utilize vacuum packing, ensuring longer shelf life without compromising traditional flavours.

Pickling Beyond Borders

Indian pickle traditions have transcended geographical boundaries, creating a fascinating diaspora of flavours and techniques worldwide. The British colonial experience with Indian pickles inspired the development of distinctive Anglo-Indian preserves like Major Grey’s Chutney, now staples in Western pantries.

In East Africa, Indian emigrants adapted traditional recipes to incorporate local ingredients like Zanzibar chillies, creating hybrid preserves. Caribbean “achar” reflects the influence of indentured Indian laborers who integrated local tropical fruits into traditional pickling methods.

Modern fusion cuisine has embraced Indian pickling techniques, with innovative chefs incorporating achaar into everything from gourmet burgers to craft cocktails.

These culinary migrations demonstrate how Indian pickling traditions have become an influential global preservation technique, adapting to new environments while maintaining their distinctive spicing and fermentation approaches.

Sustainability in Pickle Production

Contemporary pickle production increasingly embraces sustainability principles that ironically echo traditional practices. Modern producers are returning to seasonal, locally-sourced ingredients that reduce carbon footprints while ensuring peak flavour—mirroring ancestral necessity-based approaches.

Zero-waste principles are being implemented, with vegetable trimmings repurposed into additional pickle varieties or composted. Glass packaging is displacing plastic, while reusable containers and refill options gain popularity in urban markets.

Some manufacturers have revived traditional solar preservation methods, reducing energy consumption while highlighting heritage techniques.

Organic certification for pickle ingredients addresses pesticide concerns, while fair-trade partnerships ensure equitable relationships with small-scale farmers growing specialty ingredients like Mathania chillies or Kair berries.

These approaches demonstrate how traditional wisdom can inform contemporary sustainable food production systems.

Conclusion

The evolution of Indian pickles mirrors the journey of Indian culinary traditions—resilient, adaptive, and enduring. From grandmothers guarding closely-held recipes to modern manufacturers meeting global demands, the art of pickle-making continues to thrive while maintaining its essence.

Though glass jars may have replaced clay pots and vacuum sealing superseded sun-drying, the soul of Indian pickles remains unchanged. As these preserves make their way onto international tables, they carry with them stories of India’s seasons, regions, and the hands that have lovingly crafted them through generations.

In every tangy, spicy bite of achaar lies not just a companion to meals, but a preserved piece of India’s rich and flavourful heritage.