India is a land of incredible culinary diversity, and pickles, or achar, play a vital role in its food culture. Pickles are not just a side dish in Indian cuisine—they are often the star of the meal, elevating the flavor of everyday dishes with their bold, spicy, tangy, and sometimes even sweet notes. With so many varieties of pickles across the country, the question arises: Which is the tastiest pickle in India?
The answer, of course, depends on personal taste, as different regions of India have their own distinct styles of pickles. But some pickles have become iconic for their unique flavors and cultural significance. In this blog, we’ll explore the most popular and tastiest pickles that have earned a special place in Indian kitchens, from North to South, East to West.
1. Mango Achar (Keri Achar) – The King of Indian Pickles
Perhaps the most beloved and widely consumed pickle in India, Mango Achar is a staple in nearly every Indian household, particularly during the summer months when raw mangoes are in season. This pickle is made using raw mangoes, mustard oil, and a blend of aromatic spices like fenugreek, fennel seeds, cumin, and turmeric.
Why Mango Achar is So Tasty:
- Tangy & Spicy: The tartness of raw mangoes combined with spicy heat from red chili powder creates an addictive balance of flavors.
- Aromatic Spices: The addition of spices like mustard seeds, cumin, and fenugreek adds a layer of earthy, aromatic depth.
- Versatile: Mango achar pairs perfectly with a variety of dishes, from rice and dal to parathas, and even sandwiches!
Regional Variation:
- In Punjab, it’s often made with a slightly sweeter twist, adding jaggery along with the spices.
- In Rajasthan, a dry version of Mango Achar is common, with a more intense use of chili and mustard oil.
2. Lemon Achar (Nimbu Achar) – A Tangy Delight
Lemon pickle is another hugely popular pickle in India. Made with whole lemons or lemon wedges, this pickle is usually prepared with mustard seeds, turmeric, red chili powder, and sometimes even a bit of jaggery to balance the sourness of the lemons.
Why Lemon Achar is So Tasty:
- Citrusy Kick: The bright, tangy flavor of lemon gives this pickle a refreshing punch.
- Sour & Spicy: The sharpness of lemon combined with the heat of chili makes for a perfect balance of sour and spicy.
- Great for Digestion: Lemon is a natural digestive aid, and when paired with the spices used in lemon pickle, it helps stimulate the digestive system.
Regional Variation:
- In Gujarat, lemon pickle is often sweeter, incorporating sugar or jaggery to balance the acidity of the lemon.
- In South India, you may find lemon pickle prepared with a combination of mustard seeds and curry leaves for an extra layer of flavor.
3. Garlic Achar (Lahsun Achar) – Bold and Flavorful
For those who love a punch of bold, aromatic flavor, Garlic Achar is an irresistible choice. Made with whole garlic cloves, mustard oil, and a mix of spices, garlic pickle is pungent, spicy, and incredibly savory.
Why Garlic Achar is So Tasty:
- Robust Flavor: The bold, garlicky taste shines through in every bite.
- Spicy & Tangy: Often made with red chili powder, vinegar, and mustard seeds, this pickle is both spicy and tangy with a lot of depth.
- Health Benefits: Garlic is known for its medicinal properties—it’s great for boosting immunity and reducing inflammation, making this pickle a tasty, healthy addition to your diet.
Regional Variation:
- In Bengal, garlic pickle is often made with mustard seeds, cumin, and a generous amount of mustard oil, giving it a very sharp, pungent flavor.
- In Maharashtra, garlic pickle is made with jaggery, which adds a sweet and spicy contrast to the garlic’s intense flavor.
4. Mixed Vegetable Achar (Sabzi Achar) – A Flavor Explosion
For pickle lovers who can’t pick just one flavor, Mixed Vegetable Achar is the ultimate choice. This variety typically includes a combination of vegetables such as carrots, cauliflower, peas, and turnips, all pickled together in a tangy and spicy brine. The vegetables are often complemented by a range of spices like mustard, fenugreek, turmeric, and chili powder.
Why Mixed Vegetable Achar is So Tasty:
- Varied Flavors & Textures: The combination of different vegetables creates a burst of flavors and textures with each bite.
- Complex Spice Blend: The spices used in mixed vegetable pickles vary from region to region, creating a complex, layered taste.
- Versatile: This pickle is incredibly versatile, complementing everything from parathas to rice and curries.
Regional Variation:
- In Himachal Pradesh, a mixed vegetable pickle is made with a variety of seasonal vegetables, and is often spiced with ingredients like hing (asafoetida) and garam masala.
- In Bengal, mixed vegetable pickles might feature a sweeter base with mustard oil, fennel seeds, and sugar.
5. Chili Achar (Mirch Achar) – For the Spice Lovers
For those who enjoy fiery heat, Chili Achar is the perfect pickle. Made with whole green or red chilies, this pickle is packed with spice, tang, and heat. The chilies are usually stuffed with a mix of spices like mustard powder, fennel seeds, and garlic before being pickled in a spicy brine.
Why Chili Achar is So Tasty:
- Spicy & Bold: The main attraction is the intense heat from the chilies, which is tempered by the tangy and salty brine.
- Rich & Flavorful: The stuffing of spices inside the chilies makes for a flavorful explosion in your mouth, perfect for spice lovers.
- Cultural Staple: In many parts of India, chili pickle is considered a must-have alongside a traditional meal, adding that extra zing.
Regional Variation:
- In Tamil Nadu, green chili pickle is often made with tamarind and jaggery, giving it a spicy-sweet contrast.
- In Kolkata, a dry version of chili pickle with mustard oil and cumin is common, offering a more intense, concentrated flavor.
6. Tamarind Achar (Imli Achar) – Sweet & Tangy
Tamarind Achar is a great pick for those who enjoy a sweeter, tangier pickle. Made with tamarind pulp, jaggery, and a variety of spices, this pickle offers a unique combination of sweet and sour flavors. It is commonly found in regions like Gujarat, Maharashtra, and parts of South India.
Why Tamarind Achar is So Tasty:
- Sweet & Sour: The tangy flavor of tamarind is balanced perfectly by the sweetness of jaggery or sugar, creating a delightful contrast.
- Smooth Texture: Unlike most pickles, tamarind pickle often has a smoother, paste-like consistency that coats your taste buds.
- Digestive Aid: Tamarind is known for its digestive benefits, helping with stomach issues like indigestion and acidity.
Regional Variation:
- In Gujarat, tamarind pickle is often sweeter, made with jaggery and a mild mix of spices.
- In Karnataka, tamarind pickle can be spicier and more tangy, with a richer use of chili powder.
7. Amla Achar (Indian Gooseberry Pickle) – Sour & Refreshing
Amla, or Indian gooseberry, is a powerhouse of vitamin C and is often used in Indian pickles for its tart, sour taste. Amla Achar combines the sourness of the berry with the heat of spices like red chili powder, mustard, and turmeric.
Why Amla Achar is So Tasty:
- Tangy & Refreshing: Amla’s natural tartness, when combined with the spices, makes for a refreshing, flavorful pickle.
- Health Benefits: Amla is known for its high vitamin C content and antioxidant properties, making this pickle a healthy option too.
- Digestive Aid: Amla helps with digestion and can boost immunity, making this pickle not just tasty, but also beneficial.
Regional Variation:
- In Madhya Pradesh, amla pickle is often made with a lot of mustard oil and a more intense use of chili powder.
- In Punjab, amla is pickled with fennel seeds, cumin, and other cooling spices.
Conclusion: The Tastiest Pickle in India?
India’s diverse culinary traditions mean that the tastiest pickle really comes down to what flavor you crave. If you like spicy and tangy, Mango Achar or Chili Achar might be your go-to. For those who prefer a mix of sweet and sour, Tamarind Achar or Amla Achar offers that perfect balance. If you love bold flavors, Garlic Achar or Mixed Vegetable Achar will satisfy your palate with their complexity.