The humble pickle—or “achaar” as it’s known across India—is far more than a simple condiment. It’s a cultural institution, a family heirloom, and often the taste of home for millions. While curry might be the most famous Indian culinary export, pickles are the secret weapon in Indian kitchens, adding explosive bursts of flavour to even the simplest meals.
From the fiery mustard pickles of Bengal to the sweet and tangy chutneys of Gujarat, every region of India boasts its own distinctive pickling tradition, developed over centuries and passed down through generations. Ready to explore the super delicious pickles from every corner of India? Let’s dive into the vibrant world of Indian pickles and discover how these regional delights can transform your dining experience overnight.
- Pickles from Every Corner of India
- Pickles from North India
- Pickles from East India
- Pickles from West India
- Pickles from South India
- Pickles from Central India
- Pickles from Northeast India
- India Pickles Market Data (2024-2033)
- FAQs: Pickles from Every Corner of India
- Conclusion: Beyond Condiments—Cultural Heritage in a Jar
Pickles from Every Corner of India
So, how many pickles are made and originate in India? A lot, actually. We or anyone cannot define a fixed number. Every state, region, city, village and household has its own recipe of delicious pickles. Some of these pickles from every corner of India are listed here for your knowledge.
Pickles from North India
- Punjabi Mango Pickle (Punjab)
- Specialty: Uses mustard oil and fennel seeds
- Variations: Cut mango pieces (patiala style) or shredded mango (amritsari style)
- Notable for: Five-spice blend (panch phoron) and generous use of mustard oil
- Gajar Mooli Achaar (Uttar Pradesh)
- Specialty: Combines carrots and radish in a vinegar base
- Variations: Winter version with added turnip; summer version with more chili
- Notable for: Quick pickling method (ready in 3-4 days)
- Kashmiri Mirch Achaar (Kashmir)
- Specialty: Made with famous Kashmiri red chilies
- Variations: With or without walnut paste; some add apples
- Notable for: Moderate heat but vibrant color; uses warming spices like cinnamon
- Gobhi Shalgam (Himachal Pradesh)
- Specialty: Cauliflower and turnip pickle
- Variations: Some add carrots; winter version includes more mustard
- Notable for: Vegetables are sun-dried before pickling to concentrate flavors
- Nimbu Achaar (Haryana)
- Specialty: Whole lime/lemon pickle with fenugreek seeds
- Variations: Sweet with jaggery or spicy with extra red chili powder
- Notable for: Uses special pickling limes that are smaller and more aromatic
Pickles from East India
- Kasundi (West Bengal)
- Specialty: Fermented mustard sauce/relish
- Variations: Plain mustard or with added vegetables/fruits; tomato kasundi is popular
- Notable for: Extremely pungent flavor; traditionally fermented in clay pots
- Ambula (Odisha)
- Specialty: Dried green mango pickle
- Variations: Wet or dry versions; some include other vegetables
- Notable for: Uniquely sour flavor from the fermentation process
- Aloo Achaar (Bihar)
- Specialty: Small potatoes pickled whole
- Variations: With or without skin; some add bamboo shoots
- Notable for: Uses mustard oil and distinctive blend of nigella seeds
- Akhuni Pickle (Nagaland)
- Specialty: Fermented soybean pickle
- Variations: Dry or in oil; some add local ghost peppers (bhut jolokia)
- Notable for: Strong umami flavor; often combined with pork or beef
- Bamboo Shoot Pickle (Assam)
- Specialty: Young bamboo shoots fermented with mustard
- Variations: Spicy or mild; some include local herbs
- Notable for: Distinctive aroma; made during specific harvest seasons
Pickles from West India
- Methia Keri (Gujarat)
- Specialty: Fenugreek-flavored mango pickle
- Variations: Sweet version (chunda) with jaggery; spicy version with more chilies
- Notable for: Balanced sweet-spicy-sour profile
- Ker Sangri (Rajasthan)
- Specialty: Desert berries and beans pickle
- Variations: Dry or in oil; some add capers or desert beans
- Notable for: Can last for years; slightly bitter taste
- Limboo Cha Loncha (Maharashtra)
- Specialty: Spicy lime pickle with peanut powder
- Variations: Sweet version with jaggery; extra hot with more chilies
- Notable for: Addition of roasted peanut powder creates unique texture
- Tendli Achaar (Goa)
- Specialty: Ivy gourd (tendli) pickle with vinegar
- Variations: Portuguese-influenced version with wine vinegar; local version with coconut vinegar
- Notable for: Use of vinegar instead of oil for preservation
Pickles from South India
- Avakaya (Andhra Pradesh)
- Specialty: Cut raw mango pieces in mustard oil
- Variations: Extra hot (Guntur style) or medium spicy (coastal style)
- Notable for: Extremely spicy; uses distinctive Andhra chili varieties
- Vadu Mangai (Tamil Nadu)
- Specialty: Whole baby mangoes pickled in brine
- Variations: With or without gingelly oil; some add curry leaves
- Notable for: Uses special small mangoes that remain crunchy when pickled
- Naranga Achar (Kerala)
- Specialty: Lemon pickle in coconut oil
- Variations: With or without garlic; some add curry leaves or green chilies
- Notable for: Use of coconut oil instead of mustard oil gives distinctive flavor
- Mavina Uppinakaayi (Karnataka)
- Specialty: Whole green mango pickle
- Variations: Udupi style (more coconut); North Karnataka style (more spice)
- Notable for: Uses special small, firm mangoes; heavily salted initially
Pickles from Central India
- Amla Achaar (Madhya Pradesh)
- Specialty: Indian gooseberry pickle with fenugreek
- Variations: Sweet with jaggery; spicy with red chilies; or sour with tamarind
- Notable for: High vitamin C content; often used medicinally
- Sukha Kala Nimbu (Chhattisgarh)
- Specialty: Dried black lime pickle
- Variations: With or without garlic; some include local herbs
- Notable for: Limes are first dried in the sun until black before pickling
- Red Ant Chutney Pickle (Bastar)
- Specialty: Tribal pickle made from red ants and their eggs
- Variations: Dry powder or in oil; some include local herbs
- Notable for: Sour taste from the formic acid; considered a delicacy
Pickles from Northeast India
- Akhuni (Nagaland)
- Specialty: Fermented soybean pickle
- Variations: With or without ghost peppers; some add pork fat
- Notable for: Strong aroma; cornerstone of Naga cuisine
- Dalle Khorsani Pickle (Sikkim)
- Specialty: Cherry pepper pickle
- Variations: Fresh or fermented; some add bamboo shoots
- Notable for: Extremely hot peppers balanced with fermentation
- Perilla Seed Pickle (Manipur)
- Specialty: Uses perilla (thoiding) seeds
- Variations: With or without fermented fish; some add local herbs
- Notable for: Nutty flavor; high in omega-3 fatty acids
- Smoked Pork Pickle (Mizoram)
- Specialty: Preserved smoked pork in oil
- Variations: With bamboo shoots or without; some add local berries
- Notable for: Smoky flavor; can last for months
Each of these pickles represents unique regional traditions, ingredients, and preservation techniques. The variations within each pickle type often reflect micro-regional differences, family recipes passed down through generations, and seasonal availability of ingredients.
India Pickles Market Data (2024-2033)
| Year | Market Size (USD Million) | Growth Rate | Key Drivers |
|---|---|---|---|
| 2024 | 592.66 | – | • Growing retail channels • Enhanced packaging solutions |
| 2025 | 624.07* | 5.30% | • Expanding e-commerce platforms • Rising export demand |
| 2026 | 657.15* | 5.30% | • Innovation in product varieties Improved preservation techniques |
| 2027 | 692.48* | 5.30% | • Increasing urbanization • Growing ready-to-eat culture |
| 2028 | 729.58* | 5.30% | • Rising disposable incomes • Growing preference for traditional foods |
| 2029 | 768.54* | 5.30% | • Increasing health consciousness • Natural preservation methods |
| 2030 | 809.47* | 5.30% | • Premium packaging solutions • Artisanal pickle market growth |
| 2031 | 852.38* | 5.30% | • Expansion of organic pickle segment • Rising global demand |
| 2032 | 897.55* | 5.30% | • Growth in gourmet food sector • Innovative flavor combinations |
| 2033 | 976.08 | 8.75%** | • Market maturity • Established export channels |
Market Highlights:
- Total market growth: 64.69% (2024-2033)
- Compound Annual Growth Rate (CAGR): 5.30%
- Key growth drivers: Retail channel expansion, improved packaging solutions
- Major product segments: Mango pickles, mixed vegetable pickles, regional specialties
FAQs: Pickles from Every Corner of India
How long do homemade Indian pickles last?
Traditional oil-based Indian pickles can last 1-2 years when stored properly in sterilised glass jars away from direct sunlight and moisture. The high oil content creates an airless environment that prevents spoilage.
Are Indian pickles healthy?
In moderation, yes! Many contain beneficial probiotics from natural fermentation, while ingredients like turmeric and mustard offer anti-inflammatory benefits. However, their high salt and oil content means they’re best enjoyed as condiments rather than main dishes.
What’s the best way to use Indian pickles in non-Indian cooking?
Try adding a spoonful of mango pickle to mayonnaise for an extraordinary sandwich spread, or mix lemon pickle into vinaigrettes for salads. Vegetable pickles make excellent additions to cheese boards, offering tangy counterpoints to rich dairy.
Conclusion: Beyond Condiments—Cultural Heritage in a Jar
Indian pickles represent more than just preserved foods—they’re edible cultural artefacts that tell stories of regional diversity, ingenious preservation techniques, and family traditions. Unlike mass-produced Western pickles, Indian achaars are often still made at home during dedicated pickling seasons, with recipes jealously guarded and passed down through generations.
As global interest in fermentation and preservation techniques grows, these regional Indian treasures are finally receiving the international recognition they deserve. Whether you’re an adventurous food explorer or simply looking to add some excitement to your everyday meals, India’s regional pickle traditions offer a world of flavour in each tangy, spicy spoonful.
Next time you’re browsing an Indian grocery store or market, look beyond the familiar mango pickle and experiment with one of these regional specialities. Your taste buds will thank you—though perhaps your spice tolerance will need some adjustment first!