There’s nothing like the tangy, spicy delight of a well-made homemade achar. Whether it’s the zingy flavor of homemade mango pickle or the nutritional punch of homemade amla achar, pickles hold a special place in Indian kitchens. But making the best pickle at home isn’t always easy. Many enthusiastic home cooks end up with mushy, moldy, or flavorless results—often due to avoidable errors.
In this blog, we’ll explore five common mistakes that can ruin your homemade pickle and offer simple, effective ways to fix them. Whether you're trying to perfect your homemade mango achar or looking to sell your online homemade amla achar, these tips will ensure you always get it right.
1. Using the Wrong Kind of Oil
The oil you use can make or break your homemade achar. Traditional Indian pickles need oils that not only preserve the ingredients but also enhance flavor.
What Goes Wrong:
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Using light oils that don’t preserve well
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Skipping the heating process
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Using oil with a low smoke point
How to Fix It:
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Always use mustard oil or sesame oil for traditional taste and long shelf life
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Heat the oil until it reaches smoking point and let it cool before adding to the achar
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Avoid refined oils—they lack the punch your pickle needs
This is particularly crucial for homemade mango achar and homemade amla achar, where the richness of oil balances the sharpness of the fruit.
2. Incorrect Salt Ratio
Salt is not just about taste in pickling—it’s a preservative. Get it wrong, and you risk spoiling your best pickle efforts.
What Goes Wrong:
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Using too little salt leads to mold and spoilage
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Using too much salt can make the pickle inedible
How to Fix It:
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For every 1 kg of fruit or vegetable, use around 80–100 grams of salt
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Use coarse sea salt for best results—it draws out moisture and improves texture
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Mix salt thoroughly to ensure even distribution
Whether you're prepping a batch of homemade mango pickle or an online best mango pickle product, proper salting is non-negotiable.
3. Ignoring Moisture and Hygiene
Even a drop of water can spell disaster for your homemade pickle. Bacteria thrive in moist environments, and so does mold.
What Goes Wrong:
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Washing fruits or jars improperly
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Not drying ingredients or containers thoroughly
How to Fix It:
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Sun-dry ingredients like mango or amla completely before pickling
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Sterilize jars and lids by boiling or sun-drying them
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Always use dry hands and spoons while handling pickle
This step is vital for anyone looking to create a shelf-stable online homemade mango achar or even the best amla pickle for online sale.
4. Wrong Spice Balance
Spices are the soul of achar. A mismatch of proportions can turn your homemade achar either too bitter or overwhelmingly spicy.
What Goes Wrong:
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Using stale spices
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Not roasting spices before grinding
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Overpowering one spice over the others
How to Fix It:
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Use freshly ground spices for richer aroma and flavor
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Dry-roast spices to release essential oils
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Follow trusted recipes for balanced taste, especially when making specialized versions like homemade amla pickle or homemade mango achar
A well-balanced spice blend is what makes a good pickle become the best pickle.
5. Improper Storage
Even the perfect pickle will go bad without proper storage. Exposure to air, heat, and light can degrade quality fast.
What Goes Wrong:
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Using plastic containers or non-airtight lids
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Storing in warm or damp areas
How to Fix It:
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Always store in sterilized glass or ceramic jars
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Keep pickles in a cool, dark place—sunlight is great for curing, not for storing
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Use a clean, dry spoon each time you take out a portion
If you’re aiming to sell your creation as an online best amla pickle or the best mango pickle on a marketplace, proper packaging and storage are key to building trust and ensuring repeat customers.
Bonus Tips for Making the Best Pickle
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Label Your Jars: Date your batches to keep track of curing time
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Taste-Test Weekly: Adjust salt or oil levels if needed after a few days
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Go Seasonal: Fresh, in-season fruits like mango or amla result in better texture and taste
These tips apply whether you're making pickle for your family or preparing online homemade achar for sale.
Why Your Homemade Pickle Matters
Whether it’s your grandmother’s recipe for homemade amla achar or your personal twist on the best mango pickle, achar isn’t just a condiment—it’s a tradition. Getting it right can bring joy to meals, health benefits to your diet, and even business potential if you're selling online homemade mango achar or online best amla pickle.
Creating the perfect homemade pickle starts with avoiding the simple mistakes mentioned above. And once you get it right, you’ll never want to go back to store-bought again.
Ready to Make the Best Pickle Ever?
If you’ve ever struggled with homemade achar or want to take your pickling skills to the next level, now’s your chance. Share your pickle stories in the comments, subscribe to our newsletter for more food tips, or check out our collection of online homemade amla achar and online best mango pickle options to inspire your next batch.
Your perfect homemade pickle is just a few fixes away!