10 Must-Try Regional Achaar Recipes from Across India

India, a land of vibrant colors and diverse flavors, is a treasure trove of culinary delights. Among these, pickles, or “achar,” hold a special place. They are more than just a condiment; they are a reflection of regional traditions, cultural heritage, and the ingenuity of Indian cooks. From tangy and spicy to sweet and sour, pickles come in a myriad of flavors, each offering a unique taste experience.

Achaar, or pickle, is a staple in Indian cuisine, adding a tangy and spicy kick to meals. Each region in India has its own unique achaar recipes, reflecting the diverse flavors and culinary traditions of the country.

Here are 10 must-try regional achaar recipes to tantalize your taste buds:

Northern India

1. Classic Raw Mango Pickle: A classic Indian pickle, mango pickle is made with raw mangoes, spices, and oil. It is a versatile pickle that can be enjoyed with various dishes.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 2 raw mangoes, peeled and sliced
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the mangoes: Slice the raw mangoes into thin slices.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with mangoes: Add the sliced mangoes to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the mango mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

2. Carrot Pickle: This tangy and spicy pickle is a popular choice in North India. It is made with carrots, mustard oil, and a blend of spices.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 2 large carrots, peeled and thinly sliced
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the carrots: Peel and thinly slice the carrots.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with carrots: Add the sliced carrots to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the carrot mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

3. Mixed Vegetable Pickle: A colorful and flavorful pickle, mixed vegetable pickle is made with a variety of vegetables, including cauliflower, capsicum, and onions.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 1 large carrot, peeled and thinly sliced
• 1 small cauliflower, cut into florets
• 1 small onion, thinly sliced
• 1/2 cup green chili peppers, sliced
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the vegetables: Peel and slice the carrot, cut the cauliflower into florets, and thinly slice the onion.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with vegetables: Add the prepared vegetables to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the vegetable mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

Western India

4. Limbu Achaar: This lemony pickle is a specialty of Gujarat. It is made with green limes, mustard oil, and a blend of spices.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 4-5 lemons, peeled and sliced
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the lemons: Peel the lemons and slice them into thin rounds. Remove the seeds.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with lemons: Add the sliced lemons to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the lemon mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

5. Keri No Loncha: A sweet and tangy pickle made with raw mangoes, this Gujarati delicacy is often served with snacks and meals.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 2 raw mangoes, peeled and sliced
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/2 cup jaggery
• 1 tablespoon lemon juice

Instructions:

1. Prepare the mangoes: Peel and slice the raw mangoes into thin slices.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, jaggery, and lemon juice.
3. Combine with mangoes: Add the sliced mangoes to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the mango mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a sweet, tangy, and fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of sweetness and tanginess.

Southern India

6. Gongura Pickle: A fiery pickle made with gongura leaves, a sour and tangy leafy vegetable, this Andhra Pradesh specialty is known for its intense flavor.

Ingredients:

• 1 lb (500 g) fresh gongura leaves (sorrel leaves)
• 1 cup mustard oil
• 1/2 cup red chili powder
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 10-12 garlic cloves, crushed
• 1/4 cup jaggery (optional, for a sweeter pickle)

Instructions:

• Clean the gongura leaves: Remove any stems or tough veins from the leaves. Wash them thoroughly and pat dry.
• Heat the mustard oil: Heat the mustard oil in a large saucepan over medium heat.
• Add the spices: Add the red chili powder, cumin seeds, coriander seeds, turmeric powder, and fenugreek seeds to the hot oil. Stir until fragrant, about 1 minute.
• Add the gongura leaves: Add the gongura leaves to the oil and stir to coat them well.
• Cook the leaves: Reduce heat to low and cook the leaves until they wilt and soften, about 10-15 minutes. Stir occasionally to prevent sticking.
• Add the garlic and salt: Add the crushed garlic and salt to the mixture and stir to combine.
• Adjust the taste: Taste the pickle and adjust the salt and spices to your liking. If you prefer a sweeter pickle, add the jaggery at this stage.
• Cool and store: Remove from heat and let the pickle cool completely. Transfer to sterilized jars and seal tightly. Store in a cool, dark place for at least a week for the flavors to develop.
• Enjoy your Andhra-style Gongura Pickle! It’s a versatile condiment that can be enjoyed with various dishes, including rice, roti, idli, and dosa.

7. Tomato Pickle: A simple yet flavorful pickle, tomato pickle is a popular choice in South India. It is made with tomatoes, mustard oil, and a blend of spices.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 2 large ripe tomatoes, peeled and chopped
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the tomatoes: Peel and chop the ripe tomatoes into small pieces.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with tomatoes: Add the chopped tomatoes to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the tomato mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

Eastern India

8. Bamboo Shoot Pickle (Baah Keya): A unique and flavorful pickle, bamboo shoot pickle is a specialty of Assam. It is made with bamboo shoots, mustard oil, and a blend of spices.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 1 pound bamboo shoots, sliced thin
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the bamboo shoots: Remove the outer layer of the bamboo shoots and slice them into thin, uniform pieces.
2. Soak the bamboo shoots: Soak the sliced bamboo shoots in water for 30 minutes to remove any bitterness. Drain and pat dry.
3. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
4. Combine with bamboo shoots: Add the soaked bamboo shoots to the spice mixture and toss to coat evenly.
5. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
6. Pack the pickle: Pack the bamboo shoot mixture tightly into the sterilized jars, leaving a small gap at the top.
7. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

9. Pumpkin Pickle: A sweet and tangy pickle, pumpkin pickle is a popular choice in West Bengal. It is made with pumpkin, mustard oil, and a blend of spices.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 1 pumpkin, peeled, seeded, and cubed
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the pumpkin: Peel, seed, and cube the pumpkin.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with pumpkin: Add the cubed pumpkin to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the pumpkin mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

Central India

10. Mahua Pickle: A unique and flavorful pickle, mahua pickle is a specialty of Madhya Pradesh. It is made with mahua flowers, a seasonal ingredient, and a blend of spices.

Yields: 4-6 servings Prep time: 30 minutes Fermentation time: 1-2 weeks

Ingredients:

• 1 pound mahua flowers, cleaned and dried
• 1 cup mustard oil
• 1/4 cup red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1/4 cup jaggery (optional, for a sweet-sour flavor)

Instructions:

1. Prepare the mahua flowers: Clean the mahua flowers to remove any impurities and allow them to dry completely.
2. Mix the spices: In a bowl, combine the mustard oil, red chili powder, turmeric powder, cumin seeds, fenugreek seeds, salt, and jaggery (if using).
3. Combine with mahua flowers: Add the dried mahua flowers to the spice mixture and toss to coat evenly.
4. Sterilize jars: Sterilize glass jars by boiling them for 10 minutes.
5. Pack the pickle: Pack the mahua flower mixture tightly into the sterilized jars, leaving a small gap at the top.
6. Seal and ferment: Seal the jars tightly and let them ferment in a cool, dark place for 1-2 weeks. The pickle will develop a tangy, fermented flavor during this time.

Note: The fermentation time can vary depending on the temperature and humidity. Taste the pickle after a week to determine if it has reached your desired level of tanginess.

Achaar is not just a condiment; it is a reflection of India’s rich culinary heritage. Each region has its own unique take on this beloved pickle, offering a diverse range of flavors and textures. So, why not embark on a culinary journey through India by trying these 10 must-try regional achaar recipes? Do let us know which is your favourite pickle recipe.