When it comes to food in India, it’s so much more than just filling our bellies; it’s about tradition, memories, and emotions. Among the delicious dishes that fill our thalis, achar (or pickle) is a true star. Whether you’re enjoying a spoonful with your dal-chawal, or adding that zing to your stuffed parathas, pickles elevate every meal. Each region brings its unique twist, using local ingredients, and traditional spices. Let’s dive into the top 5 achars in India that you have to try.
Aam Ka Achar (Mango Pickle)
This one’s the superstar of Indian pickles. Aam ka achar is loved all over the country, made from tangy raw mangoes, mustard oil, and a punchy mix of spices like red chili, and fennel seeds. Whether you like it spicy like the Andhra version, or a bit milder like the Punjabi style, each bite is a taste of tradition.
Best with: Parathas, dal-rice, khichdi.
Nimbu Ka Achar (Lemon Pickle)
Zesty, and super flavorful, lemon pickle adds a bright pop to your plate. Made with fresh lemons, salt, turmeric, and chili powder, this pickle gets better with time as it matures to develop its unique taste. It’s a must-have in North Indian homes, and is known to be great for digestion too.
Best with: Plain roti, curd rice, or even sandwiches for a zesty twist.
Gongura Pickle
If you haven’t tried gongura pickle yet, you’re in for a treat. Hailing from Andhra, it’s made from tangy gongura leaves (sorrel) mixed with fiery red chilies, and spices. It’s packed with flavor—tangy, spicy, and addictive. This pickle is a staple in Andhra cuisine, and is sure to spice up your meal.
Best with: Hot steamed rice, and a dollop of ghee.
Ker Sangri Achar
This one’s a true gem from the deserts of Rajasthan. Ker sangri achar combines wild desert berries (ker), and dried beans (sangri), sun-dried, and cooked in mustard oil with traditional Rajasthani spices. It’s earthy, spicy, and offers a unique taste experience you won’t find anywhere else.
Best with: Bajra roti, ghee rice, or a delightful Rajasthani thali.
Hari Mirch Ka Achar (Green Chili Pickle)
Calling all spice lovers! This green chili pickle is a must-try. Whole, or sliced green chilies are pickled in mustard oil with mustard seeds, and a splash of lemon juice. It’s bold, spicy, and sure to give your meal that extra kick.
Best with: Roti-sabzi, khichdi, or plain curd rice for a heat boost.
In India, pickles are so much more than just side condiments; they’re an important part of our cultural, and culinary fabric. Whether it’s the refreshing tang of mango in summer, the warmth of garlic in winter, or the constant spice of chili throughout the year, achars connect us across generations. So, next time you sit down for a meal, don’t forget to add a spoonful of achar, it might just become your favorite part of the plate! Enjoy your flavorful journey.
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