The Ubiquitous Mango
Mango is undoubtedly the king of Indian pickles. From the moment raw green mangoes appear in summer, kitchens and sun-drenched terraces buzz with the ritual of pickle-making. In Andhra Pradesh, the fiery 'Avakaya', made with generous amounts of mustard
powder and chilli, is a cultural icon. Travel west to Gujarat, and you'll find the 'Chhundo' or 'Gor Keri', a sweet and spicy grated mango pickle, often relying on jaggery and a gentle sun-drying process for its unique flavour. North India has its own classic 'Aam ka Achaar', typically preserved in pungent mustard oil with spices like fennel and nigella seeds. Each version tells a story of its region's palate—fiery in the south, sweet and spicy in the west, and robustly spiced in the north.
The Hardy Winter Trio
As winter arrives, a new set of vegetables takes center stage. In North India, especially Punjab, the trio of carrots, cauliflower, and turnips (Gajar, Gobi, Shalgam) are transformed into a beloved winter pickle. This pickle is a delightful mix of sweet, spicy, and tangy notes, often getting its sweetness from jaggery and its sour kick from vinegar. The vegetables are usually blanched before being mixed with a potent blend of spices and mustard oil. This 'khatta-meetha' pickle is a crunchy, flavourful staple that brightens up meals during the colder months and perfectly complements hearty dishes like parathas and rich curries.
The Versatile Lemon
Lemon pickle, or 'Nimbu ka Achar', is a pan-Indian favourite, cherished for its versatility and digestive properties. Unlike many other pickles, it comes in countless variations. Some recipes are simple, using just salt and lemon juice to soften the peel over time, creating a sour and salty condiment. Others are more complex, featuring a 'khatta-meetha' (sweet and sour) profile, particularly popular in Gujarat where jaggery is added. In the south, lemon pickles are often spicier, incorporating red chilli powder and other bold flavours. It can be an instant pickle, ready in days, or a preserved one that matures over months, with the lemon peel turning wonderfully soft and translucent.
The Fiery Chilli
For those who love a spicy kick, chilli pickles are a must-try. 'Mirch ka Achar' comes in both green and red varieties. The green chilli pickle from Rajasthan is iconic, where long green chillies are slit and stuffed with a mix of spices like fennel, mustard powder, and amchoor (dry mango powder). Another famous version is the 'Lal Mirch ka Bharwa Achar' from North India, which uses thick, sun-dried red chillies stuffed with a fragrant masala mix and steeped in mustard oil. From the fiery Bhut Jolokia pickles of the Northeast to the simple chilli-vinegar preparations in Goa, these pickles are not just about heat; they offer a complex flavour profile that enhances any meal.
The Unexpected and Exotic
India's pickle basket is full of surprises, using vegetables and fruits you might not expect. In Kashmir, the crisp lotus stem ('Nadru') is turned into a unique and delicious pickle. Down south, particularly in Kerala, unripe jackfruit ('Kathal') is used to make a pickle with a firm, meaty texture that absorbs spices beautifully. In the Northeast, fermented bamboo shoots are a regional delicacy, offering a pungent and distinct flavour profile. Other unique pickles include those made from Indian gooseberry ('Amla'), which is celebrated for its health benefits, and even bitter gourd ('Karela'), which balances its bitterness with tangy and spicy notes.
