Explore the flavorful journey of India’s iconic regional pickles
Pickles are an integral part of Indian food, bringing a burst of taste that can turn the humblest of meals into something amazing. India's culinary history and the diversity of its states and the cuisines are evident in its distinctive varieties of achaars or pickles. They are mostly determined by geography, climate, and cultural norms of the region. From spicy, tangy preparations to sweet and sour blends, here's a glimpse of some of India's most delicious pickles from across the country.
Avakaya – Andhra Pradesh
One of the hottest selling pickles of India, Avakaya is from the state of Andhra Pradesh. Prepared using raw mango, sarso or mustard, and red chili powder, Avakaya is famous for its pungent, spicy flavour. The spicy, sour taste of Avakaya is a regular in most households in Andhra Pradesh, usually served with steamed hot rice and ghee. The unique blend of mustard seeds, salt, and red chili powder provides a strong flavour that is punchy, hence must be included in the must have list for every spice lover. Adding raw mangoes gives it a tarty twist that offsets the spiciness of the chili. This is more than a condiment; it is an experience.
Shalgam-Gobhi-Gajar Achaar – Punjab
In Punjab, perhaps the most eaten and loved pickle is the Shalgam-Gobhi-Gajar achaar, a winter delicacy prepared using the seasonal winter vegetables, turnips, cauliflower, and carrots. The use of mustard oil, together with the classic spices of cumin and turmeric, gives it a pungent, tangy, and spicy flavour that is ideal to compliment the richness of any Punjabi meal. It's commonly served with parathas, daal, or even plain curd. The interplay of crispy, seasonal vegetables and the common household spices allows this pickle to be not just yummy but also a delightful winter meal addition.
Chhundo – Gujarat
Gujarati pickles are distinct in their own way because tanginess and sweetness go hand in hand. Chhundo, the Gujarati pickle, is prepared using grated raw mangoes, sugar, and light spices. This pickle is a wonderful combination of sour and sweet tastes, and it makes for an excellent accompaniment to theplas, rotis, or even a plate of plain rice. In contrast with the spicy pickles of other places, Chhundo's slightly spiciness paired with the sweetness of sugar makes the pickle have a unique taste that is a burst of flavor without overpowering the mouth.
Ker Sangri – Rajasthan
In Rajasthan's dry desert lands, Ker Sangri is one of the most famous pickles and is made by mixing desert berries (ker) and beans (sangri) and cooking them in mustard oil and spices. This peculiar pickle is sour and umami, much like the harsh desert soil that produces these ingredients. The Ker Sangri pickle is served traditionally with bajra roti and dal, offering a tasty contrast to the earthy, rustic taste of the dish. With a bold mix of mustard oil and spices, Ker Sangri is a testament to Rajasthan's unique culinary traditions.
Inji Puli – Kerala: A Zesty Must-Have for Onam
No Onam feast is ever complete without Inji Puli, or Puli Inji as it's also called tangy, sweet, and spicy pickle from ginger, tamarind, and jaggery. This colorful pickle makes an important contribution to Onam Sadya feasts by countering rich, heavy flavors of other foods with its cutting zing. The union of the sweetness of jaggery with the sourness of tamarind and ginger's hotness results in Inji Puli being a must-have condiment that takes any meal to the next level. The taste of Inji Puli provides depth to Kerala's already rich cuisine, and thus, it is a favorite pickle for all festivities.
Aamer Morobba – West Bengal: Sweet Mango Preserve
Aamer Morobba, a sweet mango jam, is one such pickle that brings nostalgia to West Bengal, particularly during summers. Prepared with raw mango slices cooked with spices and sugar, Aamer Morobba is a glossy, chewy pickle with a sweet and sour taste. Aamer Morobba is the essence of summer in every bite, making it the favorite among kids as well as adults. It's usually eaten as a dessert or served with light meals, providing a tasty contrast to the rest of the meal's more savoury flavours. The addition of mango and sugar is also a reflection of the region's love for sweet and sour tastes.
A Celebration of Diversity and Flavour
Indian pickles are as varied as its food culture, and every region has its own special method of producing these flavorful condiments. From the fiery Avakaya of Andhra Pradesh to the sweet Aamer Morobba of West Bengal, each pickle tells a story of the region’s history, climate, and culture.
Whether you’re enjoying the spicy kick of Shalgam-Gobhi-Gajar from Punjab or the tangy burst of Inji Puli from Kerala, these pickles not only enhance meals but also connect us to the rich cultural tapestry of India.
