Many Indian people say that no meal is complete without a pickle (or two!). These crunchy, tangy condiments are made in kitchens throughout India, being stored in large glass jars and served at any time of day alongside snacks and meals.
Pickling was designed to preserve vegetables when they are in season, and although the process can be time-consuming it is relatively simple to do. The chosen ingredients need to be dried in the sun, before being soaked in oil and spices, and left in the sun again for a few days for the flavours to fully develop.
Here are some of the most popular pickles that are prepared and served in India – see how many you have tried!
Gajar Ka Aachar: This sweet and tangy pickle uses fresh carrots when they are at their best, and is ideal served with warming winter dishes. The carrots are flavoured with ginger, garlic, mustard seeds, chilli, mustard and turmeric powder.
Adrak Ka Aachar: Amla – the Indian equivalent of the gooseberry – forms the basis of this sweet and sour pickle. The berries are a natural source of vitamin C and are known for being beneficial for skin, hair and weight loss.
Green Chilli Achaar: This pickle is made with mustard oil and will add an incredibly spicy finish to your meal. It is best served with parathas (flatbreads) to help absorb the intense flavours.
Nimbu Ka Sada Achaar: The citrusy, sour pickle tinged with spice is an all-time favourite in many households. Lemons are washed and dried overnight, then chopped into small pieces and mixed with salt to extract their juice. They are then stored in jars, sometimes with fresh ginger added too.
Potli Ka Achaar: Most commonly served in Sindhi homes, this raw mango pickle is particularly popular in the summer. Chunks of raw mango are combined with onion seeds (kalongi), garlic and mustard – perfection!
Gobhi Shalgam Ka Achaar: Another popular pickle in the winter months, this combines cauliflower and turnip, which are flavoured with mustard oil, assorted spices and jaggery for natural sweetness.
Drumstick pickle: This one definitely tastes nicer than it looks! A whole pickle is coated in a fine paste made with metho, red chillies and tamarind, before being left to soak up the flavours.
Lal Mirch Ka Benarsi Achaar: Not one for the faint-hearted! This fiery Benarsi-style pickle is a spice-lover’s dream – the chilli itself is stuffed with sizzling hot spices. A must-try.
Aam Ka Achaar: Another mango-based pickle, this Punjabi-style condiment is made with an assortment of spices and has the taste of mustard oil at its base. Each home cook has their own blend of pickle masala, but popular additions to this dish include fennel seeds, fenugreek seeds, nigella seeds, turmeric powder and red chilli powder.
Adrak Ka Achaar: Also known as ginger pickle, this adds real warmth and heat to your meals. It’s important to grate the fresh ginger really fine to give a better result.
Fancy trying some authentic Indian pickles for yourself? Skip the jars at the supermarket and head to one of London’s best Indian restaurants.
