Indian cuisine is a treasure chest of flavours – bold spices, fragrant herbs, and the unmistakable tang of pickles (achar). For centuries, pickles have been more than just a side dish in India; they have been an expression of culture, a means of preservation, and a reminder of the rich diversity of regional cuisines.
While mango and lemon pickles often take the spotlight, India’s pickle heritage is far more varied than many realise. Across states and communities, there are hundreds of varieties, each with its character, preparation style, and secret spice mix. Some are fiery hot, others are sweet and tangy, and a few even combine unusual ingredients to create flavours that surprise the palate.
If you’re ready to expand your culinary horizons, here are seven unique Indian pickles you absolutely must try.
1. Hing Aam Achar (Asafoetida Mango Pickle)
While mango pickle is common across India, hing aam achar stands out for its strong aroma and distinctive taste. Asafoetida (hing) adds a savoury depth to the tartness of raw mango, while a blend of red chilli powder, mustard oil, and fenugreek creates a bold, spicy kick.
This pickle is a staple in many North Indian households, where just a spoonful can elevate a simple meal of dal and rice. Its complexity makes it a must-try for anyone who appreciates traditional spice craftsmanship.
2. Lasode ka Achar (Gum Berry Pickle)
Popular in Rajasthan, lasode (or glue berry) is a small, round fruit with a sticky texture. When pickled, it offers a delightful combination of tang and chewiness, paired with aromatic spices like mustard seeds, fenugreek, and asafoetida. The preparation often involves boiling the berries until tender before they are coated in spice and oil, resulting in a pickle that pairs beautifully with parathas or millet rotis.
Lasode pickle is not just a treat for the taste buds – it’s also rich in antioxidants and known for its digestive benefits.
3. Karela Achar (Bitter Gourd Pickle)
Bitter gourd in a pickle might sound unconventional, but in many Indian households, it’s a cherished delicacy. Thin slices of karela are salted to remove excess bitterness, then blended with jaggery, mustard oil, and spices to create a bitter-sweet-spicy profile that’s truly addictive.
This pickle is often enjoyed with simple meals like dal and rice, where its strong flavours can shine without competition. For those who appreciate complex taste notes, karela achar is a revelation.
4. Gajar Gobhi Shalgam Achar (Carrot, Cauliflower, and Turnip Pickle)
A winter speciality from Punjab, the gobi gajar shalgam achar bursts with colour and crunch. Fresh carrots, cauliflower florets, and turnip slices are blanched and then pickled with mustard seeds, turmeric, and red chilli powder. The addition of jaggery balances the heat with a subtle sweetness, creating a harmonious flavour.
Often made in large batches, this pickle matures over weeks, becoming more delicious with time. It’s a festive staple during North Indian winters, especially served with makki ki roti and sarson ka saag.
5. Gongura Achar (Sorrel Leaf Pickle)
From Andhra Pradesh comes gongura pickle, made from sorrel leaves that have a naturally tangy flavour. The leaves are cooked down with garlic, chillies, and sesame seeds to create a thick, spicy paste.
This pickle is a must-try for anyone who enjoys bold, sour flavours. Traditionally, it’s served with hot steamed rice and ghee, allowing the gongura’s sharpness to balance the richness of the butterfat. Its unique taste has made it one of South India’s most iconic pickles.
6. Jackfruit Pickle
Unripe jackfruit, often called “vegetarian meat” for its fibrous texture, makes for a hearty, flavourful pickle. Common in Kerala and parts of coastal Karnataka, the jackfruit pieces are boiled, dried, and then steeped in a mixture of chilli powder, turmeric, fenugreek, and coconut oil.
The result is a chunky, satisfying pickle with a depth of flavour that’s hard to replicate. It pairs wonderfully with curd rice, idlis, or even as a side to chapati.
7. Sweet Lime Pickle
Sweet lime (mosambi) pickle is a delightful twist on the usual tangy achar. This pickle leans towards the sweet side, with gentle citrus notes balanced by sugar, spices, and a touch of salt.
Aged over weeks to let the flavours meld, sweet lime pickle is not overly spicy, making it perfect for those who prefer mild condiments. It works beautifully with snacks like mathri, khakhra, or even buttered toast.
Why Explore Unique Pickles?
Trying these lesser-known pickles is more than a culinary adventure – it’s a way to connect with India’s regional diversity. Each jar tells a story of local ingredients, seasonal traditions, and family recipes passed down for generations.
In an age where convenience often trumps authenticity, seeking out traditional, small-batch pickles ensures you’re tasting something close to what our grandparents made, without artificial preservatives or shortcuts.
Where to Find Authentic Varieties
Many of these pickles can be difficult to find outside their home regions, but artisanal brands are making them accessible to a wider audience. Those looking for the best homemade pickles should explore producers who stick to traditional recipes, use high-quality ingredients, and follow slow preparation methods that allow the flavours to develop naturally.
Brands like Nani Ka Pitara are preserving this heritage by offering a variety of regional pickles, crafted with care and authenticity. From hing aam achar to lasode pickle, they bring the taste of home kitchens to your table.
Tips for Enjoying Indian Pickles
- Portion Control: Pickles are intensely flavoured, so a small amount is enough to enhance your meal.
- Pair Thoughtfully: Match spicy pickles with milder dishes, and sweeter pickles with savoury snacks.
- Storage: Always use a dry spoon and store in a cool, dark place to maintain freshness.
- Experiment: Try adding pickles to sandwiches, wraps, or even fusion dishes like tacos for a creative twist.
Celebration In a Jar
Indian pickles are a celebration of creativity, resourcefulness, and patience. Whether you’re savouring the tang of gongura, the complexity of karela achar, or the sweetness of mosambi pickle, each bite is a reminder of the artistry behind these condiments.
So, step beyond the familiar jars of mango or lemon and explore the extraordinary range that Indian pickle culture has to offer. Not only will you discover new flavours, but you’ll also gain a deeper appreciation for the culinary heritage they represent.
From the sunlit courtyards where they’re made to the dining tables where they’re enjoyed, pickles are a timeless bridge between tradition and taste. The next time you reach for a jar, make it something unique – you might just find your new favourite.
