Traditional Indian pickle recipes

8 Super Easy And Must-Try Traditional Indian Pickle Recipes

Indian pickles, known as “achaar,” are more than just condiments—they’re a celebration of flavour that can transform even the simplest meal into a memorable feast. Unlike Western pickles that rely heavily on vinegar, Indian pickles boast complex spice blends, oil-based preservatives, and fermentation techniques that create bold, tangy, spicy profiles that have been perfected over centuries.

Whether you’re looking to connect with your cultural roots or simply expand your culinary horizons, making your own pickles at home is surprisingly accessible even for beginners.

In this guide, we’ll walk through five traditional Indian pickle recipes that are not only bursting with authentic flavours but are also straightforward enough for first-time pickle makers to master with confidence.

Table Of Contents
  1. 8 Traditional Indian Pickle Recipes
  2. Conclusion
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8 Traditional Indian Pickle Recipes

1. Nimbu Ka Achaar (Lemon Pickle)

Lemon pickle is perhaps the perfect entry point into the world of Indian pickling. It’s bright, tangy flavour profile makes it a versatile accompaniment to many dishes, from simple dal and rice to elaborate biryanis.

A staple in traditional Indian pickle recipes, it develops rich flavours over time. This versatile accompaniment enhances meals with its zesty taste, complementing rice, curries, and flatbreads in Indian cuisine.

Ingredients:

  • 10 organic lemons (preferably thin-skinned)
  • 1/4 cup salt
  • 2 tablespoons turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon fenugreek seeds (methi), roasted and ground
  • 2 tablespoons mustard seeds (rai), roasted and ground
  • 1/2 cup mustard oil

Method:

  1. Wash and thoroughly dry the lemons. Quartering them and removing seeds is optional but recommended for beginners.
  2. In a bowl, mix the lemons with salt and turmeric, ensuring they’re well-coated.
  3. Transfer to a clean, dry glass jar and leave in sunlight for 4-5 days, shaking occasionally. You’ll notice the lemons softening and releasing juice.
  4. Heat the mustard oil until it starts smoking, then let it cool completely.
  5. Add the remaining spices to the lemon mixture, pour the cooled oil over it, and mix well.
  6. Seal the jar and let it mature for at least a week before tasting.

Pro Tip: Patience is key with this pickle. While it’s technically ready after a week, the flavour deepens considerably after 3-4 weeks.

2. Aam Ka Achaar (Raw Mango Pickle)

Mango pickle is a staple in Indian households, offering a perfect balance of tanginess, heat, and subtle sweetness.

Ingredients:

  • 2 pounds raw green mangoes
  • 1/4 cup salt
  • 3 tablespoons red chili powder
  • 2 tablespoons turmeric powder
  • 2 tablespoons fennel seeds
  • 2 tablespoons fenugreek seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon nigella seeds (kalonji)
  • 1 cup mustard oil

Method:

  1. Wash, dry, and cut mangoes into 1-inch cubes (no need to peel).
  2. Toss the mango pieces with salt and turmeric in a large bowl, then spread on a clean cloth and sun-dry for a day.
  3. Dry-roast all seeds separately until fragrant, then coarsely grind.
  4. Heat mustard oil until it begins smoking, then cool completely.
  5. Mix the dried mango pieces with all ground spices and chili powder.
  6. Pour cooled oil over the mixture and stir thoroughly.
  7. Transfer to a sterilized glass jar, ensuring all mango pieces are submerged in oil.
  8. Seal and let it mature for at least 2 weeks.

Common Question: Can I use ripe mangoes instead? Answer: No, ripe mangoes contain too much sugar and moisture, which can cause spoilage. The tartness of raw mangoes is essential for proper pickling.

3. Gajar Mooli Ka Achaar (Carrot and Radish Pickle)

This quick pickle is perfect for beginners who want gratification without the long wait associated with traditional pickles.

Ingredients:

  • 2 cups carrots, peeled and cut into thin matchsticks
  • 2 cups white radish (daikon/mooli), peeled and cut into thin matchsticks
  • 2 tablespoons salt
  • 1 tablespoon turmeric powder
  • 2 tablespoons red chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon mustard seeds
  • 1/2 cup white vinegar
  • 1/4 cup mustard oil

Method:

  1. Toss the carrot and radish with salt and let sit for 2 hours to draw out moisture.
  2. Squeeze out excess water and pat dry with a clean kitchen towel.
  3. Heat mustard oil until smoking, then let it cool.
  4. In a dry pan, toast cumin and mustard seeds until they start to pop.
  5. In a large bowl, combine the vegetables with all spices, vinegar, and cooled oil.
  6. Pack tightly into a sterilized jar, ensuring vegetables are completely covered by the liquid.
  7. This pickle is ready to eat after just 24 hours and will keep for up to a month in the refrigerator.

Pro Tip: Unlike traditional Indian pickles that use oil as a preservative, this quick pickle relies on vinegar, making it lighter and faster to mature.

4. Pyaz Ka Achaar (Spiced Onion Pickle)

This pickle offers a delightful crunch and a complex flavour profile that pairs wonderfully with parathas and other flatbreads.

Ingredients:

  • 4 cups pearl onions, peeled
  • 1/4 cup salt
  • 2 tablespoons turmeric powder
  • 3 tablespoons red chili powder
  • 1 tablespoon nigella seeds
  • 1 tablespoon fennel seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon asafoetida (hing)
  • 3/4 cup mustard oil
  • 2 tablespoons lemon juice

Method:

  1. After peeling, soak onions in salt water for 1 hour, then drain and pat dry thoroughly.
  2. Heat mustard oil until it begins smoking, then cool completely.
  3. In a separate pan, dry roast all the seeds until fragrant.
  4. Mix onions with all spices and lemon juice.
  5. Pour cooled oil over the mixture and stir thoroughly.
  6. Transfer to a sterilized jar and let sit for at least 3 days before eating.

Common Question: Why do my onions turn soft in the pickle? Answer: This usually happens if the onions weren’t completely dry before pickling or if moisture was introduced into the jar. Always ensure all utensils and ingredients are completely dry to maintain the pickle’s crunch.

5. Bhindi Ka Achaar (Okra Pickle)

This pickle showcases how even a vegetable as delicate as okra can be transformed into a long-lasting pickle with the right technique.

Ingredients:

  • 1 pound tender okra
  • 3 tablespoons salt
  • 2 tablespoons turmeric powder
  • 2 tablespoons red chili powder
  • 1 tablespoon carom seeds (ajwain)
  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon asafoetida
  • 3/4 cup mustard oil
  • 2 tablespoons mango powder (amchur)

Method:

  1. Wipe okra with a dry cloth (do not wash), trim the tops, and cut into 1-inch pieces.
  2. Spread on a clean cloth and sun-dry for 3-4 hours until slightly dehydrated.
  3. Roast all seeds until fragrant and coarsely grind.
  4. Heat mustard oil until smoking, then cool completely.
  5. Mix dried okra with all spices and mango powder.
  6. Pour cooled oil over the mixture and mix thoroughly.
  7. Transfer to a sterilized jar and let mature for at least a week.

Pro Tip: Okra’s mucilaginous nature can make pickling challenging. The key is partial dehydration before pickling, which helps maintain texture.

6. Mirchi Ka Achaar (Green Chili Pickle)

This fiery pickle is a favorite among spice enthusiasts and makes an excellent accompaniment to bland foods like khichdi or plain rice.

A classic in traditional Indian pickle recipes, it matures over time, enhancing its bold taste. This spicy pickle pairs perfectly with rice, curries, and breads, adding a zesty kick.

Ingredients:

  • 1 pound fresh green chilies (medium-hot variety like serrano)
  • 3 tablespoons salt
  • 2 tablespoons turmeric powder
  • 1 tablespoon mustard seeds, ground
  • 1 tablespoon fenugreek seeds, ground
  • 1 teaspoon asafoetida
  • 1/2 cup lemon juice
  • 1/2 cup mustard oil

Method:

  1. Wipe chilies clean with a dry cloth. Slit them lengthwise but keep them intact.
  2. Mix salt and turmeric and stuff this mixture into the slits.
  3. Spread chilies on a clean cloth and sun-dry for a day until slightly wrinkled.
  4. Mix ground spices with asafoetida and lemon juice to form a paste.
  5. Coat the dried chilies with this paste.
  6. Heat mustard oil until smoking, then cool completely.
  7. Pack chilies into a sterilized jar and pour cooled oil over them.
  8. Seal and let mature for at least a week before tasting.

Common Question: Can I reduce the spiciness? Answer: Yes, you can use milder chilies like Anaheim or even bell peppers for a milder version. You can also remove the seeds and membranes before pickling to reduce heat.

7. Shalgam Ka Achaar (Turnip Pickle)

This winter specialty pickle has a wonderful crunch and absorbs spices beautifully.

Ingredients:

  • 2 pounds turnips, peeled and cut into 1/2-inch cubes
  • 1/4 cup salt
  • 2 tablespoons turmeric powder
  • 2 tablespoons red chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon fenugreek seeds
  • 1 cup mustard oil
  • 2 tablespoons vinegar

Method:

  1. Toss turnip pieces with salt and spread on a clean cloth to sun-dry for 4-5 hours.
  2. Roast all seeds until fragrant and coarsely grind.
  3. Heat mustard oil until smoking, then cool completely.
  4. Mix turnips with ground spices, turmeric, chili powder, and vinegar.
  5. Pour cooled oil over the mixture and stir thoroughly.
  6. Transfer to a sterilized jar and let mature for at least a week.

Pro Tip: Turnips continue to soften over time. For a crunchier pickle, use it within the first month.

8. Amla Ka Achaar (Indian Gooseberry Pickle)

Amla Achar, a popular Indian pickle, is made from tangy Indian gooseberries preserved with spices, salt, and oil. A staple in Indian pickles, it balances sourness with rich, aromatic flavours. Packed with nutrients, this pickle enhances meals with its unique taste and health benefits, complementing rice and flatbreads.

Ingredients:

  • 1 pound fresh amla (Indian gooseberries)
  • 3 tablespoons salt
  • 2 tablespoons turmeric powder
  • 2 tablespoons red chili powder
  • 1 tablespoon fennel seeds
  • 1 tablespoon nigella seeds
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon asafoetida
  • 3/4 cup mustard oil
  • 2 tablespoons jaggery (optional, for slight sweetness)

Method:

  1. Boil amla for 5 minutes, then drain and cool.
  2. Cut each amla into quarters and remove the central seed.
  3. Toss with salt and turmeric and sun-dry for a day.
  4. Roast all seeds until fragrant and coarsely grind.
  5. Heat mustard oil until smoking, then cool completely.
  6. Mix dried amla pieces with ground spices, chili powder, and jaggery (if using).
  7. Pour cooled oil over the mixture and stir thoroughly.
  8. Transfer to a sterilized jar and let mature for 2 weeks.

Health Tip: Amla pickle is traditionally consumed during winter months to boost immunity. The vitamin C content is somewhat preserved despite the pickling process.

Conclusion

Making Indian pickles at home connects you to centuries of culinary tradition while allowing you to control ingredients and customize flavours to your preference. These five beginner-friendly traditional Indian pickle recipes offer a wonderful introduction to the diverse world of Indian pickles.

Remember that while some pickles offer quick gratification, many develop more complex flavours over time—so make batches in succession to ensure you always have mature pickles on hand.

With proper sterilization and storage techniques, your homemade pickles can last for months, adding vibrant flavours to your meals and perhaps becoming treasured family recipes passed down through generations.

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