85 Pickles / Achar Recipes

 Indian Achar Recipes

🫙 Achar Making in India: A Timeless Tradition of Flavor and Preservation

Achar, commonly known as pickle, holds a special place in Indian cuisine. It is far more than a side dish — it is a symbol of tradition, seasonal wisdom, and culinary creativity passed down through generations. Every region of India has its own style of achar making, shaped by local ingredients, climate, and food habits. From spicy oil-based mango pickles to sweet amla preserves and quick household pickles, achar adds depth, contrast, and excitement to everyday meals.

The practice of making achar in India dates back centuries, long before refrigeration was available. Preservation was essential, especially in hot climates where fresh produce had a limited shelf life. Indian households developed effective methods using salt, oil, sugar, spices, and sunlight to extend the life of seasonal fruits and vegetables. These techniques not only prevented spoilage but also enhanced flavor, transforming simple ingredients into intensely aromatic accompaniments.

Traditionally, achar making was a seasonal ritual, particularly during summer. Raw mangoes, lemons, gooseberries, chillies, and vegetables were carefully cleaned, cut, and sun-dried to remove moisture. Spice blends were freshly prepared using ingredients such as mustard seeds, fenugreek, fennel, turmeric, and red chilli powder. The produce was then mixed with salt and oil or sugar, packed into jars, and placed under the sun for gradual curing. This slow process allowed flavors to deepen and mature over time.

Indian pickles can be broadly categorized into several types. Oil-based pickles are the most common and have a long shelf life due to the protective layer of oil. Sweet and sugar-based pickles balance sourness with sweetness and are especially popular in western parts of India. Quick and instant pickles are designed for immediate consumption, using minimal curing time and lighter seasoning. South Indian pickles are known for their bold spices and tangy notes, often pairing perfectly with rice-based meals. In recent years, healthy and modern pickles with reduced oil and salt have gained popularity among health-conscious consumers.

What makes achar truly special is its emotional and cultural value. Pickle recipes are often family heirlooms, passed from mothers to daughters and shared during festivals and gatherings. The aroma of spices, the warmth of sunlight on glass jars, and the anticipation of tasting a perfectly matured achar evoke nostalgia and a sense of home. A single spoonful of pickle can instantly elevate a simple meal of dal and rice.

In today’s fast-paced world, achar making continues to evolve. While traditional methods are still cherished, modern kitchens have embraced quicker techniques and smaller batches. Despite these changes, the essence of Indian achar remains unchanged — bold flavors, thoughtful preservation, and a deep connection to food heritage.

Achar making in India is not just a culinary process; it is an expression of culture, patience, and love. It represents how Indians have long celebrated seasons, respected ingredients, and transformed necessity into art — one jar at a time.

⭐ Traditional Oil-Based Pickles

(Slow-Cured, Long-Lasting & Bold in Flavor)

Traditional oil-based pickles are the backbone of Indian pickle culture. These pickles use mustard or sesame oil as a preservative and flavor enhancer. The ingredients are mixed with salt and spices, then matured under sunlight to develop deep, complex flavors. These pickles can last for months when stored properly.

Aam Ka Achar (Punjabi Mango Pickle)
Raw mango pieces are coated with red chilli powder, mustard seeds, fenugreek, and mustard oil.
This pickle is sun-cured to develop intense heat and tang.
It pairs well with parathas, dal-chawal, and khichdi.
A staple in North Indian households.

Amla Achar (Gooseberry Pickle)
Amla is lightly cooked and mixed with traditional spices and oil.
The pickle balances sourness with warmth from spices.
It is known for both flavor and traditional goodness.
Commonly eaten with simple meals.

Garlic Pickle (Lahsun Ka Achar)
Whole or crushed garlic cloves are spiced generously.
The pickle has a strong, pungent aroma and taste.
Ideal for garlic lovers and heavy meals.
Often served with rotis.

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.

🍯 Sweet & Sugar-Based Pickles

(Mild, Tangy & Comforting)

Sweet pickles use sugar or jaggery as the main preserving agent. These pickles are popular in Gujarati and Rajasthani cuisines and are often served to balance spicy meals. They have a softer taste profile and are enjoyed by all age groups.

Amla Murabba
Whole amlas cooked in sugar syrup.
Sweet, lightly spiced, and soft in texture.
Often eaten with breakfast.
Popular as a traditional preserve.

Sweet Lemon Pickle
Lemon pieces cooked with sugar and spices.
Tangy-sweet flavor with mild heat.
Pairs well with parathas.
Very popular in Western India.

Mango Chunda (Quick Version)
Grated raw mango cooked with sugar.
Sweet, tangy, and slightly spicy.
No long curing required.
A Gujarati household favorite.

⚡ Quick & Instant Pickles

(Fast, Fresh & Everyday Friendly)

Instant pickles are designed for modern kitchens. They require minimal preparation time and no sun curing. These pickles are perfect for small households and quick meals while still delivering strong flavors.

Instant Carrot Pickle
Fresh carrots tossed with spices and lemon.
Crunchy and mildly spicy.
Ready within hours.
Great for daily meals.

Hari Mirch Ka Achar (Instant)
Green chillies pickled quickly with spices.
Sharp heat and tang.
Best served with dal-rice.
No long storage needed.

Instant Mango Pickle
Raw mango chunks mixed with spices.
Quick alternative to traditional mango pickle.
No sun drying required.
Perfect for small batches.

Instant Chilli Pickle
Fresh chillies preserved quickly.
Spicy and vibrant in taste.
Easy to make and store short-term.
Adds punch to meals.

🌴 South Indian Regional Pickles

(Tangy, Spicy & Rice-Friendly)

South Indian pickles focus on bold spice blends, tangy notes, and ingredients like drumstick, onion, and curry leaves. These pickles are designed to pair with rice-based meals and curd dishes.

spicy mango pickle 
Raw mangoes mixed with regional spices.
Sharper and spicier than North Indian styles.
Best with rice and ghee.
Very aromatic.

Drumstick Pickle
Unique pickle using drumstick pods.
Strong flavor and fibrous texture.
Popular in South India.
Pairs well with plain rice.

Madras Onion Pickle
Small onions pickled with spices.
Tangy and slightly sweet.
Perfect side for curd rice.
A regional specialty.

🥗 Healthy & Modern Pickles

(Light, Oil-Free & Contemporary)

Modern pickles focus on reduced oil, quick preparation, and lighter digestion. These pickles suit health-conscious diets while maintaining traditional flavors.

Raw Papaya Pickle
Fresh papaya with spices.
Light texture and mild flavor.
Prepared quickly.
Used as a salad-style pickle.

Fresh Turmeric Pickle (Light Version)
Uses minimal oil and salt.
Strong natural flavor.
Prepared seasonally.
Consumed in small quantities.

📝 Conclusion

Indian achar making is a living tradition that blends taste, preservation, and cultural heritage. From sun-cured oil pickles to sweet preserves and quick modern versions, each achar tells a story of region, season, and family practice. The recipes curated above, sourced exclusively from Tarla Dalal, reflect authentic Indian pickle traditions while accommodating modern lifestyles. Whether enjoyed daily or on special occasions, achar remains a timeless companion to Indian meals.

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