20 Lesser known Pickles of India which you must try now

Ye kaunsa achaar hai? (English: Which pickle is this?). I have never heard of this. This will possibly be the reaction to all of the lesser known pickles of India listed here in this article. The reason is that Indian food and traditions vary from state to state and region to region. So, there is always a possibility of finding something new everywhere.

Don’t take it for granted that you will get the same taste everywhere. Mango pickle in Maharashtra is a hell lot different from Punjab. So, don’t be surprised at the variation.

The point of this discussion is that here we have a collection of some of the lesser known pickles of India, which are still prominent regionally, but people are kind of forgetting about them. So, this post is a reminder of those delicious Indian pickles. Let’s see what we have on the list.

The Lesser Known Pickles of India

India’s pickle scene goes way beyond mango and lime! Many regions have unique pickles made with local ingredients. Think wild berries from Rajasthan, bamboo shoots from the Northeast, or unique roots and flowers. These pickles offer exciting, different flavours that are often a big part of the local food culture. They’re a delicious way to explore India’s diverse tastes.

Here is the table in a single format:

Pickle Type	Best Food Combinations
Mango Pickle (Avakaya)	Rice and dal, Yogurt rice, Parathas
Lime Pickle (Nimbu ka Achaar)	Rice dishes, Indian breads (roti, naan), Dishes needing a zesty kick
Amla Pickle (Indian Gooseberry)	Poha, Rice, Meals needing a sour, tangy flavour
Onion Pickle	Biryani, Pulao, Grilled meats
Tamarind Pickle	South Indian rice dishes, Idli and dosa, Sambar
Ker Sangri Pickle	Rajasthani dishes like dal baati churma, Plain roti or paratha
Kachri Pickle	Rajasthani dishes like dal baati churma, Plain roti or paratha
Bamboo Shoot Pickle	Northeastern Indian meals, Rice and lentil dishes, Soups and stews
Tikhur Pickle	Regional tribal meals
Garlic Flower Pickle	Meals with strong, savoury tastes, Indian breads
Gulla Sutta Pickle	Local Madhya Pradesh meals
Apple Pickle	Rice dishes, Meats, Indian breads
Gundruk	Nepalese and Northeastern Indian meals, Rice and lentil dishes, Soups and stews
Fresh Turmeric Pickle	Rice and curry, South Indian breakfast items
Lotus Stem Pickle (Kamal Kakdi)	Rice dishes, Breads, Snacks
Jackfruit Seed Pickle	Rice dishes, Meals where a tangy addition is needed
Drumstick Pickle (Murungakkai)	South Indian meals, Rice and sambar, Breads
Star Fruit Pickle (Kamrakh)	Meals needing sweet and sour accent, Rice dishes
Bitter Gourd Pickle (Karela)	Rice and dal, Meals with yogurt
All Pickles (General Pairing)	Meals with strong, savory tastes, Indian breads

Bamboo Shoot Pickle

Treasured in Northeast India, bamboo shoot pickle showcases indigenous preservation techniques. Harvested during monsoon months, the shoots develop a complex umami flavour through fermentation. Traditionally, it accompanies plain rice, axone dishes and smoked meats.

Increasingly popular in urban India as interest in regional cuisines grows. Essential at cultural festivals like Chapchar Kut in Mizoram, celebrating this sustainable forest resource.

Ker Sangri Pickle

Born from the harsh Thar Desert, this Rajasthani pickle combines desert caper berries (ker) and beans (sangri). The distinct tangy-bitter profile complements bajra rotis with ghee in traditional Marwari thalis.

The Ker Sangri pickle preparation remains a communal activity during weddings and festivals, symbolising Rajasthani resilience. Now marketed internationally as a gourmet product representing India’s unique regional foods.

Hog Plum Pickle (Amtekai)

Known by various regional names (amtekai, ambade, amra), this wild fruit pickle appears across South and East India. Karnataka versions feature mustard and fenugreek, while Bengali preparations incorporate panch phoron.

Traditionally served with rice and yoghurt during the summer for flavour and Ayurvedic cooling properties. Featured prominently in Ugadi celebrations, symbolising life’s complex flavours.

Kachri Pickle

An ingenious creation of Rajasthan’s desert communities using wild cucumbers (Cucumis callosus). Sun-dried fruit is pickled with mustard oil, developing a remarkable sweet-sour complexity. Perfectly complements bajra rotlas and dal baati churma. Beyond culinary value, it holds medicinal significance in folk traditions.

Represents the ecological wisdom of desert peoples who identified drought-resistant wild foods long before modern agricultural science.

Tikhur Pickle

Originates from central Indian tribal communities, particularly Baiga, Gond and Maria peoples. Made from Curcuma angustifolia rhizomes, this pickle offers distinctive cooling properties. Served with simple rice meals and millet rotis during intense summer heat.

Production remains largely within tribal households and small-scale forest-adjacent communities. Recently featured in tribal food festivals as conservationists document this traditional forest-based food knowledge.

Garlic Flower Pickle

A Himalayan delicacy from Himachal, Uttarakhand and Kashmir, using tender garlic scapes harvested before blooming. Offers a milder, more aromatic flavour than conventional garlic pickles.

Accompanies mountain specialities like siddu, mandua roti and rajma. Represents the waste-minimising ethos of highland communities. Women’s cooperatives now produce commercial versions, creating livelihood opportunities in remote villages.

Gulla Sutta Pickle

From coastal Karnataka, particularly the Udupi-Mangalore region. Small aubergines are flame-roasted until charred before pickling with coconut oil and coastal spices. The distinctive smoky profile complements neer dosa, sanna and coastal curries.

Essential during monsoon when fresh fish might be scarce. Associated with Konkani, Mangalorean Catholic and Bunt community kitchens. Now documented by heritage food researchers as part of coastal Karnataka’s unique culinary identity.

Apple Pickle

Developed in Himalayan apple-growing regions to utilise damaged or surplus harvest. Unlike Western sweet preserves, it balances fruit sweetness with aromatic spices and mustard oil. Perfectly accompanies winter staples like madra and siddu.

Featured at apple harvest festivals across mountain towns. Women’s self-help groups now produce commercial versions, creating sustainable livelihoods whilst preserving traditional recipes.

Gundruk

A cornerstone of Nepali and Sikkimese cuisine, this fermented pickle transforms mustard, radish or cauliflower leaves into a nutritious winter staple. Traditionally served in soup (jhol) with rice or alongside dhindo (cooked millet flour).

Considered Nepal’s national food, the pickle’s preparation knowledge passes from mother to daughter through generations. Recently gained international attention for its probiotic benefits and sustainable use of vegetable parts typically discarded.

Fresh Turmeric Pickle

This vibrant orange pickle showcases young rhizomes with their complex earthy-citrus flavour profile. Eastern variations use mustard oil and panch phoron, whilst southern versions incorporate coconut oil and curry leaves.

Traditionally accompanies winter rice meals when fresh turmeric abounds. Valued in Ayurvedic practice for its anti-inflammatory properties. Small-scale organic producers now market premium versions, emphasising both cultural heritage and health benefits.

Onion Pickle

The most universal South Asian pickle, with countless regional variations. Punjab versions feature vinegar; Andhra preparations incorporate fiery chillies; Gujarati recipes add jaggery for sweetness. Accompanies everything from stuffed parathas to dosas and biryanis.

Essential at street food stalls nationwide. Beyond culinary applications, it is valued in folk medicine for digestive benefits. Artisanal versions with exotic vinegars and spices now appear in gourmet shops, elevating this humble staple.

Tamarind Pickle

Transforms intensely tart fruit into a complex sweet-sour condiment through the addition of jaggery, chillies and warming spices. Tamil versions incorporate sesame and asafoetida; Andhra preparations feature more heat.

Traditionally accompanies rice-based meals, particularly during summer for its cooling properties. Featured prominently during Pongal and harvest festivals. Though commercially widespread, many households maintain closely guarded family recipes passed down through generations.

Mango Pickle (Avakaya)

Andhra Pradesh’s iconic raw mango pickle combines cut mangoes, mustard powder, chilli powder and sesame oil. Quintessentially paired with steaming rice and ghee—a combination so beloved it constitutes a complete meal during mango season.

Annual preparation remains a significant household event involving multiple family members. Such is its importance that migrating families often receive shipments from relatives back home. Now available internationally, spreading Telugu culinary culture worldwide.

Lime Pickle (Nimbu ka Achaar)

One of India’s oldest preservation techniques, dating centuries before refrigeration. Northern versions use mustard oil and fennel; western recipes incorporate sweeteners; southern preparations feature curry leaves and asafoetida.

Accompanies everything from everyday dal-chawal to elaborate festive thalis. The annual ritual of lime pickle-making marks seasonal rhythms in many households. For diaspora communities, its distinctive aroma triggers powerful memories of home and family gatherings.

Amla Pickle (Indian Gooseberry)

Transforms this medicinal superfruit into a condiment valued for both flavour and health benefits. Northern versions feature mustard oil, whilst southern variations use coconut oil with curry leaves. Traditionally prepared during winter when fresh amla abounds.

Valued in Ayurvedic tradition for its exceptional vitamin C content and immune-boosting properties. Served with paratha in the north or rice and sambhar in the south. Many consider it essential during seasonal transitions when immunity support is particularly valuable.

Lotus Stem Pickle (Kamal Kakdi)

Popular in Kashmir, Bihar and eastern UP, this unique pickle transforms crunchy lotus stems into a tangy delicacy. Traditionally seasoned with mustard oil, fennel and nigella seeds. The distinctive hollow structure absorbs flavours beautifully while maintaining crispness.

Served alongside Kashmiri pulao and yoghurt-based dishes. Once primarily homemade, commercial versions now appear in speciality shops. Represents the ingenuity of lake-dwelling communities who utilised aquatic plants in their cuisine.

Jackfruit Seed Pickle

A speciality of Kerala and coastal Karnataka, this pickle utilises seeds that might otherwise be discarded. The starchy seeds offer a unique texture and nutty flavour when pickled with coconut oil, curry leaves and Malabar spices.

Traditionally, it accompanies kappa (tapioca) and kanji (rice gruel). Showcases the zero-waste philosophy embedded in traditional South Indian cooking. Recently revived by chefs exploring indigenous ingredients and sustainable food practices.

Drumstick Pickle (Murungakkai)

A South Indian speciality featuring moringa pods pickled with mustard, fenugreek and sesame oil. The pods retain a distinctive fibrous texture whilst absorbing tangy spice. Traditionally served with curd rice and simple rice meals.

Despite the labour-intensive preparation, many Tamil households prepare it seasonally. Increasingly valued internationally as awareness of moringa’s exceptional nutritional profile grows. Represents the traditional Tamil wisdom of transforming nutritious vegetables into shelf-stable preserves.

Star Fruit Pickle (Kamrakh)

Found across eastern India, particularly in Bengal and Assam, this vibrant pickle transforms the waxy, star-shaped fruit into a sweet-sour delicacy. Typically prepared with panch phoron and mustard oil. The fruit’s distinctive ridged shape is preserved, creating an attractive addition to meal plates.

Accompanies Bengali fish curries and simple dal-rice combinations. Small-scale producers in the Northeast now market it to urban centres, creating economic opportunities whilst preserving traditional recipes.

Bitter Gourd Pickle (Karela)

Transforms one of India’s most polarising vegetables into a remarkably balanced condiment. The preparation minimises bitterness while preserving Karela’s health benefits. Rajasthani versions use mathania chillies; Gujarati variations add jaggery.

Traditionally believed to aid digestion and regulate blood sugar. Accompanies the paratha in breakfasts and simple rice meals. Represents the South Asian tradition of incorporating bitter flavours for both culinary complexity and wellness benefits. Increasingly popular as awareness of bitter gourd’s anti-diabetic properties grows.

What more to say?

You might have tasted these pickles somewhere while on a trip to the relevant state or through any online provider. But, the authenticity is very rare to find. As for Swayampaak Kitchen, our best seller is the Masala Mango Pickle.

So, if you are a pickle lover, you know you can swap them for any curry or dal at times if required. A paratha can go best with lemon or amla pickle. The Khichadi can go with mango pickle or chilli pickle.

These lesser known pickles of India are the most craved and traditionally famous pickles from various regions of India. They are available online and in various stores. So, if you crave them or you don’t know them yet, read this and try them out TODAY.

For our homemade pickles in Nagpur, you can contact us, and we will deliver them to you.