India is a land of diversity, and this diversity extends to almost every aspect of its culture, including food. One of the most beloved and ubiquitous items in every Indian kitchen is pickle (or “achaar” in Hindi). The variety of pickles found in India is mind-boggling, with each region boasting its own unique recipes, techniques, and preferred ingredients. Whether you like it spicy, tangy, sweet, or salty, there’s a pickle for everyone. But which pickle truly reigns supreme in India? Let’s explore the popular pickles across different regions and try to answer this flavorful question.
The Universal Love for Pickles in India
Pickles hold a special place in Indian cuisine. A small dollop of pickle can transform a simple meal into something extraordinary. They not only add an explosion of flavors but also serve as an accompaniment to everything from parathas to rice dishes, snacks, and even curries. Indian pickles are traditionally made using a combination of fruits or vegetables, salt, oil, and a variety of spices that preserve the ingredients while enhancing their flavors.
Now, with so many varieties of pickles available across the country, picking the best one is quite a subjective task. However, we can highlight the most popular ones that have earned their place in hearts (and stomachs) across India.
1. Mango Pickle (Aam ka Achaar) – A National Favorite
If you were to ask any Indian about their favorite pickle, mango pickle would almost certainly make the list. This tangy, spicy, and aromatic pickle is often made with raw mangoes, mustard oil, salt, and a blend of spices like fenugreek, cumin, and red chili powder. Its intense flavors make it a perfect accompaniment to parathas, dal-rice, or curd.
- Popular in: Almost all of India, but especially in the North, West, and Central India.
- Best For: Adding a sharp kick to simple meals like parathas, rice, and curd.
Why it’s the best: Mango pickle enjoys national popularity, and it’s versatile enough to pair with almost anything. The distinct sourness of raw mangoes paired with spices makes it a crowd favorite.
2. Lemon Pickle (Nimbu ka Achaar) – Tangy and Citrusy
Lemon pickle is a close contender when it comes to traditional Indian pickles. It is made with lemon, salt, sugar, and spices like black mustard seeds, turmeric, and asafoetida. Depending on the region, the lemon may be pickled with or without oil. Its tanginess combined with a spicy kick makes it a must-have for many.
- Popular in: North India, especially in Rajasthan, Gujarat, and Punjab.
- Best For: Pairing with rice, dal, and even as a side with curries.
Why it’s the best: Its burst of citrusy freshness makes it a great choice for balancing out rich and hearty dishes. Plus, it’s packed with Vitamin C, making it both delicious and healthy!
3. Garlic Pickle (Lahsun ka Achaar) – Bold and Aromatic
Garlic lovers, this one’s for you! Garlic pickle is popular for its bold, pungent flavor and strong aroma. The garlic cloves are typically preserved in mustard oil with a blend of spices, including cumin, chili, and sometimes even vinegar. It’s spicy, savory, and quite intense, making it a perfect match for rice and roti.
- Popular in: Rajasthan, Punjab, and parts of South India.
- Best For: Pairing with parathas, dal, or any heavy meal.
Why it’s the best: Its rich, garlicky flavor makes it a strong contender for those who enjoy intense, savory pickles. It’s a pickle that stands out in terms of boldness and depth.
4. Chili Pickle (Mirch ka Achaar) – For Spice Lovers
If you’re a fan of fiery heat, then chili pickle is the way to go. This pickle is made by preserving whole green or red chilies in a spicy oil blend, often flavored with garlic, mustard, and cumin. Some versions even include vinegar or lemon juice for added tanginess. It’s perfect for those who love to add a fiery zing to their meals.
- Popular in: North India, especially in Rajasthan, Uttar Pradesh, and Haryana.
- Best For: Adding heat to your dal, curd, and rice or for pairing with bread.
Why it’s the best: The fiery punch of chili pickle is an experience in itself. If you love spice, this pickle will take your taste buds on a rollercoaster of heat and flavor.
5. Carrot and Radish Pickle (Gajar-Mooli ka Achaar) – A Tangy Twist
This pickle combines the crispness of carrot and radish with a tangy, spicy marinade. The vegetables are usually cut into long, thin pieces and preserved in a spicy mixture of mustard oil, salt, turmeric, and other spices. It’s a delightful combination of crunchy textures and tangy flavors.
- Popular in: North India, particularly in Delhi and Punjab.
- Best For: Pairing with parathas, curd, and sometimes even sandwiches.
Why it’s the best: The combination of carrots and radishes adds crunch and a refreshing bite to the tangy, spicy marinade. It’s lighter and less oily than some other pickles, making it a favorite for those who enjoy a balanced flavor profile.
6. Mixed Vegetable Pickle (Panchranga or Mix Achaar) – A Delicious Medley
As the name suggests, this pickle is a mix of various vegetables such as carrots, cauliflower, mango, lemon, and green chilies. It’s typically preserved in a spicy mustard or sesame oil blend, with a diverse range of spices, giving it a rich, complex flavor. The mix of vegetables makes it both colorful and flavorful.
- Popular in: Rajasthan, Gujarat, and Punjab.
- Best For: Pairing with rice, parathas, and sometimes even fried foods.
Why it’s the best: It’s a great option for those who can’t pick just one vegetable pickle. The mix of flavors, textures, and spices makes it a versatile and vibrant choice for any meal.
7. Tamarind Pickle (Imli ka Achaar) – Sweet, Sour, and Spicy
Tamarind, with its natural sourness, is a popular ingredient in many Indian pickles. Tamarind pickle combines this sourness with sweeteners like jaggery or sugar and a range of spices. It’s a delightful combination of sweet, sour, and spicy flavors, which makes it an irresistible treat for those who like a sweeter, tangy twist to their pickles.
- Popular in: South India, especially Tamil Nadu, Andhra Pradesh, and Karnataka.
- Best For: Pairing with curd rice or dosa.
Why it’s the best: The sweet-sour-spicy combination makes tamarind pickle a unique and well-balanced pickle. It’s perfect for those who enjoy complex, multi-dimensional flavors.
Conclusion: So, Which Pickle is Best?
As much as we’d love to declare one pickle as the “best,” the answer really depends on personal preference. Each of these pickles has its own unique charm, rooted in the regional flavors and culinary traditions of India. Mango pickle might have national appeal, but garlic and chili pickles stand strong in terms of bold flavors. Carrot-radish pickles offer a crunchy freshness, while tamarind pickle provides a sweet-sour punch.
Ultimately, the best pickle is the one that complements your meal and satisfies your taste buds. Whether you prefer the fiery heat of green chilies, the tanginess of raw mangoes, or the sweet-sour balance of tamarind, India’s pickle offerings are a flavorful journey worth exploring.
So, which one is your favorite?