India is a land of diverse flavors, and pickles hold a special place in our culinary culture. Every region, from the snowy valleys of Kashmir to the tropical shores of Kerala, has its own signature style of pickling. Pickles are not just condiments; they are cultural storytellers passed down through generations. The unique blend of spices, oils, and preservation techniques makes Indian pickles stand out globally.
According to market research, the Indian pickle industry is valued at over ₹4,000 crore and continues to grow steadily. This growth is fueled by both traditional homemade pickles and packaged varieties available across supermarkets and online platforms. Interestingly, over 60% of Indian households consume some form of pickle every day. From the tangy mango achar to the fiery red chili pickle, there’s a type for every palate.
In this blog, we’ll take you on a flavorful journey across India, highlighting the best pickles from each region. Whether you love spicy, sweet, or sour, you’ll discover something new and mouth-watering. We’ll also discuss specialties like the best amla pickle and explore how local ingredients define the taste of each region.
North India: Bold, Spicy, and Timeless
Punjabi Mango Pickle (Aam ka Achar)
North Indian pickles are known for their bold flavors and heavy use of spices. The most popular is the Punjabi Mango Pickle, made with raw mangoes, mustard oil, and a rich blend of spices like fennel, fenugreek, and kalonji. This pickle pairs beautifully with parathas, dal-chawal, or even mathri snacks.
Himachali Lingri Pickle
From the hills of Himachal Pradesh comes the Lingri Pickle, made using fiddlehead ferns. It’s not only tasty but also packed with antioxidants. Locals believe it helps boost immunity and digestion. It's a rare find, but definitely one of the best pickles from the northern belt.
Kashmiri Walnut Pickle
Unique to Kashmir, this pickle is made with crushed walnuts, spices, and mustard oil. It carries a distinct nutty flavor that’s rich and aromatic. It reflects the region’s love for dry fruits and bold masalas.
Central India: A Mix of Sweet and Heat
Rajasthani Garlic Pickle (Lehsun ka Achar)
Rajasthan is known for its dry climate and spicy foods. The Garlic Pickle is a hot favorite, often served with bajra roti or khichdi. It’s made with whole garlic cloves, red chili powder, and mustard oil, giving it a bold and pungent taste.
Madhya Pradesh’s Amle ka Achar
This is one of the best amla pickle varieties available in the country. Amla or Indian gooseberry is rich in Vitamin C and antioxidants. In Madhya Pradesh, it’s pickled with mustard seeds, turmeric, and a hint of jaggery, resulting in a perfect balance of sour and sweet.
East India: Zesty, Tangy, and Regional
Bengali Tamarind Pickle (Tetul Achar)
East India brings in a punch of tanginess with its tamarind-based pickles. The Bengali Tamarind Pickle is sweet, sour, and spicy — often served with rice or puffed rice. It also helps aid digestion, especially during hot summers.
Oriya Mango-Ginger Pickle
This unique pickle is made from mango ginger, a root that tastes like raw mango but looks like ginger. It’s seasoned with mustard seeds and chilies and often made during the monsoon season.
Assamese Bamboo Shoot Pickle
One of the rarest delights, this pickle uses fermented bamboo shoots that offer a strong, earthy flavor. It’s often mixed with green chilies and mustard oil, popular among the tribal communities of Assam and neighboring states.
West India: Zingy and Irresistibly Flavorful
Gujarati Sweet Mango Pickle (Chhundo)
This pickle stands out because it’s sweet! Made from grated raw mangoes and sugar, the Chhundo is flavored with mild spices. It’s usually served with theplas or rotis and is loved by both kids and adults alike.
Goan Prawn Balchão
Goa brings its Portuguese influence into pickling. Prawn Balchão is a spicy, vinegar-based pickle made with prawns, onions, and Goan spices. It is best enjoyed with rice or bread and has a longer shelf life due to vinegar.
Maharashtrian Green Chili Pickle
Maharashtra loves its fiery green chili pickle. Made with fresh chilies, mustard seeds, and lemon juice, this pickle is perfect for spice lovers. It's often a staple in tiffin boxes across the state.
South India: Spiced, Sun-Cured, and Preserved to Perfection
Andhra Avakaya Pickle
A legend in its own right, Avakaya is Andhra’s most famous mango pickle. It is extremely spicy and uses mustard powder, fenugreek, and red chilies in generous amounts. It goes well with hot rice and ghee.
Tamil Nadu’s Lemon Pickle
Simple yet flavorful, this lemon pickle is often made in every Tamil household. It combines lemons, green chilies, mustard seeds, and salt. Some variations even include jaggery to add a hint of sweetness.
Kerala’s Nellikka Achar (Amla Pickle)
Kerala’s Nellikka Achar is another contender for the best amla pickle in India. It uses local gooseberries, curry leaves, mustard seeds, and gingelly oil. The result is a pickle that's both tangy and spicy, usually served with rice meals.
Karnataka’s Mixed Vegetable Pickle
From carrots to beans and cauliflower, this colorful pickle is crunchy and spicy. It’s made with local spice mixes and often features asafoetida for an added punch of flavor.
The Rise of Packaged Pickles and Homemade Brands
In recent years, the demand for both homemade and packaged pickles has increased. People want regional flavors delivered to their doorstep. Many small brands are emerging as best pickle providers in the online space, offering authentic recipes without preservatives.
Moreover, international interest in Indian pickles is also growing. Health-conscious consumers now look for low-oil, probiotic-rich pickles that still retain traditional flavors. Whether it's through e-commerce or gourmet food stores, Indian pickles are gaining a global identity.
Conclusion: A Taste of Culture in Every Bite
Pickles in India are not just condiments; they are memories, traditions, and regional pride bottled up for every meal. From the tangy tamarind of Bengal to the spicy Avakaya of Andhra, the variety is vast and ever-evolving.
By exploring pickles from North to South, you not only treat your taste buds but also appreciate the cultural diversity of Indian kitchens. So next time you’re at a local store or browsing online, go beyond your usual pickle and try something new — maybe even discover your best amla pickle or find the best pickle that perfectly complements your meal.
Let the journey of flavors continue!