Pickles, or achar, are an integral part of Indian cuisine, served alongside almost every meal to add a burst of flavor and spice. With a rich history and diverse regional variations, India’s love affair with pickles is evident in the countless varieties that are made across the country. But among this vast array of pickles, which one stands out as the most popular? In this blog, we’ll explore the most beloved pickles in India, their unique qualities, and what makes them the most popular pickles in Indian kitchens.
1. Mango Pickle (Aam ka Achar)
Region: Nationwide
Main Ingredient: Mango
Flavor Profile: Tangy, spicy, and savory
When it comes to Indian pickles, Mango Pickle (or Aam ka Achar) reigns supreme in terms of popularity and cultural significance. Whether it’s the spicy red chili version or the more sour and tangy variety, mango pickles are universally loved across all regions. The key ingredient, unripe mangoes, are cut into pieces and then mixed with a variety of spices, such as mustard seeds, fennel seeds, cumin, turmeric, asafoetida, and red chili powder. These pickles are often sun-dried, allowing the spices to deeply penetrate the mango pieces, enhancing the flavor.
Mango pickles can be made in various styles, with regional variations that include sweet, tangy, or fiery flavors. Some variations include the famous “Kerala-style” mango pickle, which uses coconut oil and mustard seeds for a distinct taste, or the “Sindhi-style” mango pickle, which is known for its extra heat and spiciness.
2. Lemon Pickle (Nimbu ka Achar)
Region: Nationwide
Main Ingredient: Lemon
Flavor Profile: Sour, tangy, and mildly spicy
Another highly popular and iconic pickle in India is Lemon Pickle (Nimbu ka Achar). This pickle is prepared using fresh lemons, which are cut into wedges or slices and mixed with spices such as mustard seeds, cumin, turmeric, chili powder, and salt. The lemons are often sun-dried to enhance their sourness, and the spices are allowed to blend, creating a tangy, flavorful, and slightly spicy condiment.
Lemon pickle is especially loved in North India, where it is commonly served as a side dish with roti, paratha, or rice. It’s also made in different variations, from sweet to spicy depending on regional tastes. Rajasthani-style lemon pickle is known for its mild sweetness and heat, while Maharashtrian-style lemon pickle tends to lean more towards spicy with the addition of red chili and garlic.
3. Ginger Pickle (Adrak ka Achar)
Region: Nationwide
Main Ingredient: Ginger
Flavor Profile: Spicy, tangy, and slightly sweet
Ginger Pickle is another popular choice, especially in the winter months when fresh ginger is widely available. Known for its pungent and sharp flavor, ginger pickle is prepared using tender young ginger that is cut into thin slices or small pieces. It is then mixed with spices like cumin, mustard seeds, turmeric, red chili powder, and sometimes sugar or jaggery for a mild sweetness.
Ginger pickle is a favorite in South India, where it is often served alongside rice or dosa, and in North India, where it is typically paired with chapatis. The spicy kick from the ginger combined with the tangy spices makes it a beloved option for those who enjoy a robust, flavorful pickle.
4. Green Chili Pickle (Hari Mirch ka Achar)
Region: Nationwide
Main Ingredient: Green chili
Flavor Profile: Extremely spicy, tangy
If you’re looking for something with a real kick, then Green Chili Pickle is the one to try. As the name suggests, this pickle is made from fresh green chilies, which are usually slit and stuffed with spices like salt, mustard seeds, fenugreek, turmeric, and cumin. In some regions, garlic and lemon are also added to enhance the flavors.
Green Chili Pickle is an absolute favorite for those who love intense heat and spice in their food. It’s a must-have in Punjab, Haryana, and parts of Rajasthan, where it’s paired with parathas, dal, or curd. The burning hot heat of the chilies is balanced by the sharpness of lemon or vinegar, making it a tangy and fiery delight.
5. Carrot and Mango Pickle (Gajar Aam ka Achar)
Region: North India, particularly Rajasthan and Punjab
Main Ingredient: Carrot and Mango
Flavor Profile: Sweet, tangy, and spicy
Carrot and Mango Pickle is a delightful combination of the crunchiness of carrots and the tanginess of mangoes. This pickle is usually prepared by mixing fresh grated carrots with unripe mangoes, and then adding a variety of spices such as cumin, fennel, mustard seeds, chili powder, and sugar for sweetness.
This pickle is particularly popular in Rajasthan and Punjab during the summer months, when mangoes are in season and carrots are fresh. The result is a perfect balance of sweet, sour, and spicy flavors, and it pairs wonderfully with paratha, rice, or kachori.
6. Mixed Vegetable Pickle (Mishmash Achar)
Region: Nationwide
Main Ingredient: A variety of vegetables
Flavor Profile: Tangy, spicy, and robust
Mixed Vegetable Pickle is a versatile pickle made using an assortment of vegetables such as cauliflower, carrot, mango, ginger, and green chilies, combined with a rich mix of spices like mustard seeds, turmeric, cumin, fennel, red chili powder, and salt. These vegetables are pickled together to create a robust and tangy flavor that is not too overpowering.
Mixed vegetable pickles are popular in all regions of India, especially in the North and West. They are great for accompanying roti, dal, or curd, and are often made in larger batches to last for months.
Conclusion: The Most Popular Pickles in India
While the most popular pickle in India varies from region to region and household to household, Mango Pickle (Aam ka Achar) undoubtedly takes the crown as the most iconic and beloved pickle across the country. Its tangy, spicy, and savory profile has made it a timeless favorite on Indian dining tables, enjoyed by people of all ages and backgrounds.
However, Lemon Pickle, Ginger Pickle, and Green Chili Pickle are not far behind in terms of popularity. Whether you’re craving something spicy, tangy, or sweet, there’s a variety of Indian pickles to satisfy every palate, making them an essential part of the country’s culinary identity.
So, next time you’re ready to add that extra zing to your meal, remember these classic and timeless Indian pickles—they’re not just condiments; they’re a taste of tradition, flavor, and culture.