“A dollop of pickle a day, keeps the boogie man away.”
- Homegrown nonsense verse
So here’s the thing. We’ve heard all there is to hear about how vast, how diverse, how rooted in millions of little cultures, sub-cultures, whatever comes after sub-cultures and more. You’ve heard it too, especially when it comes to our oh-so-expansive culinary offerings. There’s different plates for different states, and different fates depending on who’s sampling the food too. Yet even in the face of all that diversity, one member of the food bracket does seem to run common across the country and no good Indian can live without it—pickle.
Given that our generation might very well be the last to have witnessed our grannies pottering around in the kitchen whipping up huge amounts of dried mango and what not, only to turn them into the most delicious, flavorful pickles, unique to our own household, we felt the need to pay allegiance to this ultimate any meal pick-me-up. We discovered that depending on which part of this gargantuan country you come from, your pickles might constitute of anything from pork-rind to lotus root, and every single one of them is delicious.
Scroll on to take a virtual trip around the country through its pickles. And if you happen to be the kind of person who can basically substitute vegetables with pickle, you’ll be particularly grateful for this list.
[Please note: This list is categorised state-wise across the North, West, East, South, and North East zones of India.]
NORTH
I. Lotus Stem Pickle| Jammu & Kashmir
The Better Half: Keep the rotis and parathas coming. With this pickle on the table, you’re going to eat till you can’t keep your pants buttoned up.
For those who thought that a lotus couldn’t be much more than a flower, Kashmiris and Sindhis beg to differ. They will not-so-subtly let you know that the flower’s stem is a savoury delight, and used as an ingredient quite extensively in fritters and pickles. Drenched in wild flavours, this spicy relish is made by tossing slices of the matured stem of the plant in a mixture made from nigella seeds, chilli powder, fennel seeds, coriander seeds, turmeric powder, red chillies, peppercorns, salt and oil.
If you are feeling particularly experimental, here’s a recipe that will help you along the way.
II. Lingri Pickle | Himachal Pradesh
The Better Half: Our mouths are watering just thinking about it—a stack of thick, juicy parathas and a bowl of dahi for good measure keep this one good company.
In Himachal’s Kullu Valley, the fiddlehead fern popularly known as lingri is used to prepare the lightly mulled lingri ka acchar. Interestingly, this vegetable is not cultivated, and only found during season in temperate regions. So if you’re planning to head to Himachal this winter, make sure to pack your suitcase with jars and jars of this delicious, green pickle and bring it home for safe-keeping and eating.
III. Mixed Pickle | Punjab
The Better Half: Garama-garam aloo parathe, with lots of butter and curd. If you aren’t a paratha-person, don’t fret, rice with dal is an equally good way to go.
Every winter, North Indian families dust off this classic, age-old recipe and recreate bowls full of heaven. Crunchy cauliflower, carrot and turnip marinated in a spicy, sweet and tangy base comprise this flavoursome mixed pickle, which some might argue can be a stand-alone snack all by itself. It’s also one of the better known pickles in the country thanks to Punjabi food’s slightly elevated status in a global context.
IV. Amle ki Launji | Uttar Pradesh
The Better Half: With this achar, it hardly matters what else is on your plate, because Amle ki Launji is the star of the show.
Boiled amla is cooked in a mixture of crackled mustard and fennel seeds, asafoetida and red chillies to craft this spicy gooseberry delight. A subtle tinge of sweetness is added with some sugar (though some recipes suggest that you use jaggery instead), giving the launji a fresh, piquant flavour.
If you find yourself craving some gooseberry pickle, here’s how you whip up this beauty.
V. Gajjar ka achar | Haryana
The Better Half: That’s the best part about this one, it goes with absolutely any Indian dish.
Once you’ve tasted this gorgeously tangy achar, you will probably attest to the fact that pickled carrots make for one of the best additions to any plate, and they’re healthy too. Crunchy carrot sticks, tossed in mustard oil and pickling spices come together to form this home-made delicacy. Much like several other places in the world, Haryana learned long ago that it doesn’t pay to do anything more than pickle carrots.
If you’re tempted to try this at home, here’s how to do it.
WEST
VI. Green Chilli Pickle | Rajasthan
The Better Half: Rice, curd and some hot, fiery green chilli pickle, please. That’s how you keep balanced.
Prepared by slitting chillies length-wise and frying them with ginger, garlic, mango powder, nimbu ras, and fenugreek, this fiery hot pickle is not for the faint-hearted. As a popular specialty in this region, it even features in most Rajasthani thalis.
If tangy spice tickles your taste buds, here’s how to recreate this green chilli pickle. Remember, it’s hot.
VII. Gor Keri | Gujarat
The Better Half: Theplas, Bhakris, Mathris, Khakras, you name it. They all go perfectly well with it.
Gorkeri is a sweet mango pickle made using chopped raw mangoes combined with sugar, jaggery and spices. Traditionally, this recipe entails coating the mango slices in jaggery and leaving them in the sun for two weeks until the sugary goodness melts to a stringy consistency. However, if city life doesn’t allow you such a luxury, there’s a short-cutalternative too.
VIII. Mango Miskut | Goa
The Better Half: Scoop a few good helpings of rice onto a plate, drench in any traditional Goan curry, and you’re good to go.
Mango Miskut is crafted in most Goan homes by stuffing raw mangoes with various masalas, storing them in an air-tight jar, and letting nature work its magic. While juicy, sour, raw mango tang mingles with the subtle spice of the masalas, wild and delicious flavours burst forth, forming the perfect addition to any traditional Goan curry-rice dish.
While the authentic Mango Miskut needs to be cured for six months, there’s a quick-fix recipe if you’re in urgent need of some beautifully pickled raw mango.
SOUTH
IX. Aavakaaya | Andhra Pradesh
The Better Half: We have just two words for you—curd rice.
If you find yourself in Andhra Pradesh, it would be a crime to leave without getting a taste of aavakaaya. Raw, dark, sour mangoes are chopped and mixed with avalu (powdered mustard) along with several other spices. As deliciously juicy as this pickle is, the Andhra tradition of spice stays strong with this one, so make sure you have a tall glass of water handy.
For all experimental home chefs, the aavakaaya recipe awaits you.
X. Appe Midi Pickles | Karnataka
The Better Half: A bowl of Congi, or even a plate of plain, steamed rice will suffice.
Appe midi is a particular kind of wild mango that is relished by all living in the Malanad region. Best used to make delicious pickles, the tangy flavour from this fruit mingles with its salty, latex sap and other spices to create a rich, exotic flavour that can be truly be a standalone dish.
Be warned, preparing this pickle is time-consuming and exhausting, but it will reap mouth-watering flavours, so it’s ultimately worth it.
XI. Chemmeen Achar| Kerala
The Better Half: More chemmeen achar.
Step into the home of any Malayali friend and breathe in the delicious aroma of Kerala’s traditional, home-made prawn pickle. As jars of chemmeenachar line any typical kitchen in Kerala, juicy shrimp goodness dances with local spices to create flavours so rich, they tickle your taste buds and leave you longing for more, and more, and just a little more.
Don’t forget to invite the Homegrown team for a taste once you’ve perfected this recipe.
XII. Maavadu | Tamil Nadu
The Better Half: You can’t go wrong with a bowl full of curd rice.
Made in the early summer, when mangoes are barely an inch long, this classic Tamilian preparation is a staple in most homes of the state. Beautiful mangoes are coated with castor oil and drenched in a spicy, red paste made with red chillis, mustard, rock salt, red chilli powder and asafoetida. One week of patient waiting later, the gorgeous tangy-yet-spicy pickle is ready.
Bookmark this recipe for summer time.
EAST
XIII. Bhara Mirchi ka Achar | Bihar
The Better Half: It’s the perfect addition to any traditional north Indian meal, so take your pick.
Red chillies infused with powdered spices and masalas come together to form this wildly flavoursome stuffed-chilli pickle. Biting into that crispy chilli that bursts with fennel and mustard oil goodness that will truly complete any meal.
Attention all eager home chefs, here’s how its done.
XIV. Mango Pickle | Orissa
The Better Half: Well, all you really need is a spoon.
While mango pickle is a common feature across India, this particular recipe is unique in its method of preparation. The juicy fruit is first cut into small pieces, marinated in salt and turmeric and then spread out in the sun to dry for about two days. Further, pickling spices, oil and mustard seeds are added, and the mixture is left to dry once again from a couple of days. Caramelised jaggery or sugar is poured in once all the ingredients are combined, and the drool-inducing product is ready. Trust us, all you need is a spoon.
It takes time and dedication, but the final product is worth the wait. Here’s how to do it.
XV. Topa Kuler Achar| West Bengal
The Better Half: Doodh-baath or the traditional panta-baath.
This sweet-and-sour berry pickle is a common feature is most Bengali houses, and stands as one of their state’s traditional recipes. Topa Kuler, an Indian variety berry with a particularly tart flavour, is used to craft this deliciously tangy pickle infused with jaggery and spices--the perfect addition to any authentic Bengali thali.
If you’re feeling particularly experimental, direct your culinary skills here.
NORTH-EAST
XVI. Baah Gaaz & Bhoot Jolokia Achar | Assam
The Better Half: Rotis or rice, either will suffice.
The Guinness Book of World Records recognised the bhoot jolakia to be one of the hottest chillis in the world, and with good reason—one bite, and the waterworks will follow. For those in the North-East, this ingredient, just like khorisa (bamboo shoots), forms an integral part of several of their recipes. Pieces of bamboo shoot are infused with kokum, turmeric powder, salt and water, before they are stored in a jar to ferment. Two weeks later, the ghost pepper chillis added and mixed with mustard oil, and your fiery red-hot pickle is ready. Remember, it’s seriously spicy, so start with a very small taste.
If you can’t go all the way to Assam, this recipe is the next best thing.
XVII. Mesu Pickle| Sikkim
The Better Half: More rice, please?
A very popular dish in Sikkim’s cuisine, the mesu pickle is made using fermented bamboo shoots. Long cut pieces of the shoot are tossed in garlic, chilli powder, and salt, and then doused in mustard oil. Relish the beautiful sour and tangy flavour achieved, you really won’t be able to stop at one helping.
Bring out the culinary adventurer in you, and try your hand at this recipe.
XVIII. Pork Achar | Manipur
The Better Half: It delivers such a good solo performance, that accompaniments aren’t even needed.
Beautifully cut, succulent pieces of pork are infused with rich flavours and spice to create Manipur’s famous pork achar. While it can be eaten as a pickle alongside any dish, we prefer it as a standalone snack, but admittedly, we’re partial to anything pork-related.
Pickled meat takes a new level of culinary experimentation. If you’re up for the challenge, here’s how to do it.
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