Search & Articles

Indian achar, commonly known as pickle, is far more than a simple side dish. It is a deeply rooted culinary tradition that reflects India’s diversity, climate, regional produce, and generational wisdom. From fiery and tangy to sweet and mildly spiced, achars add intensity and character to even the simplest meals. A spoonful of pickle alongside dal, rice, roti, or khichdi can transform everyday food into a memorable eating experience.

The practice of making achar in India dates back centuries, originating as a method of food preservation. Before refrigeration became common, households preserved seasonal fruits and vegetables using salt, oil, spices, sunlight, and natural acids like lemon juice or vinegar. This not only extended the shelf life of produce but also enhanced its flavor over time. The slow curing process allowed spices to infuse deeply, resulting in bold, complex tastes that define Indian pickles.

Indian achar making varies widely by region. In North India, mango pickle, garlic pickle, and green chilli pickle are staples, often made with mustard oil and strong spice blends. Western India, especially Gujarat and Rajasthan, is known for sweet-and-sour achars such as lemon pickle, aam chunda, and methi ki launji, reflecting a preference for balanced flavors. In South India, pickles tend to be sharper and more pungent, often paired with curd rice and dosa. Eastern India incorporates mustard paste and local ingredients, creating uniquely aromatic pickles.

The ingredients used in achar are simple yet powerful. Raw mangoes, lemons, gooseberries, carrots, chillies, garlic, and even vegetables like bhindi or tindora are commonly pickled. These are combined with spices such as mustard seeds, fenugreek, fennel, turmeric, red chilli powder, and asafoetida. Oils—most commonly mustard oil or sesame oil—not only preserve the pickle but also act as carriers for flavor. Each household often has its own spice ratio, passed down through generations, making homemade achar deeply personal.

Modern lifestyles have introduced quick and instant achars, which can be prepared and consumed within hours or days rather than weeks. While traditional sun-cured pickles remain cherished, these quick versions offer convenience without losing the essence of Indian pickle-making. They are especially popular among urban families who want fresh flavor with minimal preparation time.

Beyond taste, achars also have functional value. Many spices used in pickles aid digestion, stimulate appetite, and add warmth to meals. However, because pickles are often high in salt and oil, they are traditionally consumed in small quantities—just enough to enhance a meal.

In essence, Indian achar is a celebration of preservation, patience, and palate. It connects food to seasons, memories, and home kitchens. Whether traditional or instant, spicy or sweet, every achar tells a story of India’s rich culinary heritage—one that continues to thrive on dining tables across generations.

📌 Top 10 Popular Quick Achar Recipes

🥭 1. Aam Ka Achar (Punjabi Mango Pickle)

Aam Ka Achar (Punjabi Mango Pickle)

A very traditional and spicy mango pickle that is prepared in almost every Indian household.
Raw mangoes are marinated with aromatic spices and oil and allowed to mature.
This pickle tastes excellent with parathas, dal-rice, or rotis.
Its tangy and spicy flavour makes it a perfect accompaniment to a wide variety of meals.
Different communities across India have their own versions of this classic pickle.

🥕 2. Carrot Pickle (Instant Gajar Ka Achar)

Carrot Pickle (Instant Gajar Ka Achar)

Carrot pickle is an easy and quick pickle option that can be prepared in a short time.
It offers a mildly sweet and tangy flavour similar to a murabba.
The carrots remain pleasantly crunchy even after pickling.
Prepared with seasoning and turmeric, this pickle is rich in fibre.
It adds a refreshing and special touch to everyday meals.

🧄 3. Lahsun Ka Achar (Garlic Pickle)

Lahsun Ka Achar (Garlic Pickle)

Garlic pickle is especially popular in North India.
It is bold, spicy, and aromatic, pairing well with many vegetable dishes.
Small garlic cloves are soaked in spices and oil to develop strong flavours.
This pickle is both filling and intensely flavourful.
Perfect for those who enjoy sharp tastes with rice or parathas.

🍋 4. Sweet Lemon Pickle (No-Oil Nimbu Ka Achar)

Sweet Lemon Pickle (No-Oil Nimbu Ka Achar)

This is a special lemon pickle prepared without using oil.
Sugar is added to create a delightful sweet-and-sour taste.
It offers a beautiful balance between tanginess and sweetness.
The pickle can be stored safely in the refrigerator for a long time.
It pairs wonderfully with parathas and khichdi.

🌿 5. Methi Ki Launji (Fenugreek Seed Sweet Pickle)

Methi Ki Launji (Fenugreek Seed Sweet Pickle)

A sweet-and-tangy pickle made using fenugreek seeds and spices.
It is particularly popular in Rajasthani cuisine.
The mildly spiced, sweet flavour enhances the overall dining experience.
Commonly served with parathas for a comforting taste.
Whether for a light meal or a festive spread, it complements both well.

🍅 6. methia keri nu athanu

methia keri nu athanu

This traditional Gujarati mango pickle is sure to yield you the best pickle ever

popular pickle from the land of Gujarat. Made of raw mango and a special, freshly-mixed masala,

this is one pickle that will jazz up any meal.

🍈 7. Amla Murabba (Indian Gooseberry Pickle)

Amla Murabba (Indian Gooseberry Pickle)

Amla murabba is a sugar-based pickle made from Indian gooseberries.
The amla is cooked with sugar and mild spices.
It delivers a sweet-and-tangy flavour and is rich in Vitamin C.
Especially popular during winter, it can be stored for long periods.
It adds both nutrition and taste to meals.

🌶️ 8. Bhindi Til Ka Achar (Ladies Finger Pickle)

Bhindi Til Ka Achar (Ladies Finger Pickle)

This pickle is prepared using bhindi combined with sesame seeds and spices.
The crunchy texture of bhindi pairs beautifully with aromatic masalas.
Bold spices give this pickle its distinctive character.
It tastes great with rotis and parathas.
Can be stored for long periods even in small jars.

🌶️ 9. Green Chilli Pickle (Hari Mirch Ka Achar)

Green Chilli Pickle (Hari Mirch Ka Achar)

Green chilli pickle is spicy, tangy, and full of bold flavours.
It is especially popular in Rajasthani-style cooking.
This pickle instantly elevates the taste of any meal.
It pairs well with parathas, rice, or dal.
A perfect choice for those who enjoy strong, fiery flavours.

🍋 10. Instant Lemon Pickle

Instant Lemon Pickle

A classic lemon pickle with a natural and refreshing taste.
It offers a tangy flavour with a mild touch of spices.
Lemons are marinated with salt and spices and allowed to mature.
It can be stored safely in the refrigerator for extended periods.
An excellent accompaniment to dal-rice and parathas.

📌 Ending Line

Indian achars are more than just condiments—they are a celebration of tradition, flavour, and preservation. These classic pickle recipes from Tarla Dalal showcase the rich diversity of Indian cuisine and prove how a small serving of achar can transform an everyday meal into a memorable experience.