Pickles are one of the most beloved condiments in Indian cuisine. The tangy, spicy, and sometimes sweet punch they provide can elevate even the simplest of meals. From mango pickles to chili pickles and everything in between, the variety of pickles available is as diverse as India itself. But, when it comes to choosing the most tasty pickle, it’s not a simple decision. The answer depends on individual preferences, the balance of flavors, and regional variations.
In this blog, we’ll explore some of the most popular pickles from across India, diving into what makes them special and ultimately, which one might just be the most delicious in the world of pickles.
The Ingredients that Make Pickles Irresistible
Before we get into the specific pickles, let’s talk about the elements that make them so tasty. The magic of pickles lies in the combination of:
Tartness: The sourness from fruits like mango, lemon, or even tamarind creates the signature tangy base of most pickles. This sourness is what gives the pickle its refreshing and appetite-stimulating quality.
Spiciness: Chilis, mustard seeds, and other fiery spices add heat and boldness. The spiciness enhances the pickle’s ability to cut through the richness of dishes like biryanis, parathas, and curries.
Oil and Salt: Preserving in oil not only helps with shelf-life but also helps the spices to infuse the fruit or vegetable. The salt, in turn, balances the sharpness of the sourness and heat, bringing everything together.
Sweetness: In some pickles, sugar or jaggery is used to counterbalance the sour and spicy notes, offering a delightful complexity to the flavor.
Now, let’s dive into some of India’s most famous pickles and see which one stands out as the most tasty.
1. Mango Pickle (Aam ka Achaar)
What makes it tasty? Mango pickles are undoubtedly some of the most iconic pickles in Indian cuisine, and each region has its own way of making them. The unripe, sour green mangoes are chopped into pieces and seasoned with a variety of spices like mustard seeds, fenugreek, turmeric, and red chili powder. The intense tang from the raw mango, combined with the heat from the spices and the depth of mustard oil, creates a pickle that is nothing short of a flavor bomb.
- Taste Profile: Tangy, spicy, and slightly bitter (depending on the type of mango). The flavors are bold and assertive, with the spices blending beautifully into the raw fruit.
- Best for: Pairing with rice, dal, parathas, or even as a side with snacks like samosas or pakoras.
Where it’s popular: Punjab, Madhya Pradesh, Rajasthan, Andhra Pradesh, and Gujarat.
Why it’s the tastiest: Mango pickles stand out for their perfect balance of spicy, sour, and savory flavors. Whether it’s the slightly sweet mango pickles of Gujarat or the fiery mango pickles of Andhra Pradesh, there’s a version for every palate.
2. Lemon Pickle (Nimbu ka Achaar)
What makes it tasty? Lemon pickle is another all-time favorite, often made with small, tender lemons or even lemon rinds. The lemons are pickled with spices like mustard, cumin, turmeric, and chili powder, often with the addition of salt and sugar. This pickle is slightly more delicate than mango pickle but packs a citrusy punch that refreshes the taste buds.
- Taste Profile: Sour, tangy, and salty, with a slight bitterness from the lemon rinds and a touch of sweetness in some regional variations. The spices add warmth and depth.
- Best for: Pairing with dal and rice, especially with dishes that have rich, heavy gravies. It’s also perfect for spreading on roti or parathas.
Where it’s popular: Punjab, Maharashtra, South India, and Gujarat.
Why it’s the tastiest: Lemon pickles are simple yet addictive, offering a refreshing combination of sourness, saltiness, and warmth. The versatility and balance of flavors make it a crowd favorite, especially when you want a pickle that complements a wide range of meals.
3. Chili Pickle (Mirchi ka Achaar)
What makes it tasty? For those who love spice, chili pickles are the ultimate indulgence. Green chilies are stuffed with spices like garlic, mustard seeds, and fennel, or even left whole and preserved in a mix of oil, salt, and vinegar. The heat of the chili, combined with the richness of the oil and the complexity of spices, creates a pickle that’s not just hot but also intensely flavorful.
- Taste Profile: Fiery, tangy, and slightly bitter, with the heat of the chili balancing out the spices and acidity. The richness of oil makes the heat more palatable.
- Best for: Eating with rice and dal, or adding an extra layer of flavor to any paratha, roti, or snack.
Where it’s popular: Andhra Pradesh, Gujarat, Madhya Pradesh, and Rajasthan.
Why it’s the tastiest: For spice lovers, chili pickle is a must-try. The intense heat from the chilies combined with the depth of spices makes it tantalizingly addictive.
4. Mixed Vegetable Pickle
What makes it tasty? Mixed vegetable pickles are a delightful blend of various vegetables like carrots, cauliflower, green beans, turnips, and sometimes even tomatoes, pickled with a medley of spices. These pickles are known for their complex flavors, with the mix of crunchy vegetables absorbing all the tangy and spicy goodness from the marinade.
- Taste Profile: Tangy, slightly bitter, spicy, and crunchy. The mix of vegetables provides a variety of textures and flavors, with the tanginess from the vinegar or tamarind and the spice from mustard seeds, fennel, and ginger.
- Best for: Pairing with rice, roti, or paratha. It also works as a great side to curries and stews.
Where it’s popular: North India, Gujarat, Madhya Pradesh, and Punjab.
Why it’s the tastiest: The versatility of mixed vegetable pickle makes it one of the most flavorful and well-rounded pickles. The combination of different vegetables allows for a rich texture and depth of flavor that can complement any meal.
5. Fish Pickle (Machli ka Achaar)
What makes it tasty? Fish pickles, particularly those made from mackerel (Bangda) or sardines (Pedvey), are a staple in coastal regions of India. The fish is marinated with mustard paste, turmeric, red chili powder, and preserved in mustard oil. The resulting pickle is bold, aromatic, and packed with intense flavors.
- Taste Profile: Rich, spicy, tangy, and umami. The fish imparts a savory depth of flavor, while the spices and oil give it a luscious richness.
- Best for: Pairing with rice, particularly plain steamed rice or biryani. It also goes well with parathas or idlis.
Where it’s popular: West Bengal, Kerala, Goa, Maharashtra, and Karnataka.
Why it’s the tastiest: Fish pickles stand out for their depth of flavor. The savory fish combined with the aromatic spices and tangy pickling agents creates an incredibly satisfying taste experience. It’s the perfect choice for seafood lovers.
6. Ginger and Garlic Pickle
What makes it tasty? Made with fresh ginger and garlic, this pickle is a flavor powerhouse. It’s typically made by cooking the ginger and garlic with a blend of mustard seeds, turmeric, chili powder, and tamarind. The resulting pickle is aromatic and full of rich, savory flavors.
- Taste Profile: Spicy, pungent, slightly tangy with a sharp and savory flavor from the garlic and ginger. It’s a potent pickle that adds a lot of depth to any meal.
- Best for: Pairing with simple dishes like dal, rice, and roti, or as a condiment to enrich grilled meats.
Where it’s popular: North India, Kerala, Maharashtra, and Gujarat.
Why it’s the tastiest: The combination of garlic and ginger creates a robust and savory flavor, which is both bold and aromatic. It’s the perfect choice for those who love a zesty kick.
Conclusion: Which Pickle is Most Tasty?
When it comes to the most tasty pickle, the answer is subjective and depends on your palate. Here’s a breakdown:
- Mango Pickles take the crown for their **bold, tang.