Different Types of Pickles in India: Regional Achar Guide

India is home to an extraordinary variety of pickles, commonly known as achar. From the familiar mango and lemon pickles to regional varieties made with chilli, garlic, gongura, bamboo shoots, lotus stem, vegetables, fruits and even meat, Indian pickling traditions vary widely from one region to another.

There is no single answer to how many types of pickles there are in India. Different states, communities and families have their own recipes, ingredients, spices and preparation methods. Indian pickles can broadly be made using oil, brine, citrus juice or vinegar, depending on the recipe and regional tradition.

This regional diversity makes Indian achar much more than a side dish. It is closely connected with seasonal produce, local ingredients and traditional food culture.

In this guide, let's explore the different types of pickles in India, their regional variations and some of the most interesting traditional achar varieties.

What Is Indian Pickle or Achar?

Indian pickle, commonly called achar, is a preserved preparation made from fruits, vegetables or other ingredients combined with salt, spices and a preserving medium such as edible oil, brine, citrus juice or vinegar.

Common pickle ingredients include mango, lemon, chilli, garlic, ginger, amla, vegetables, tamarind and various regional ingredients. FSSAI's standards for fruit and vegetable products also recognise pickles prepared in oil, citrus juice, brine and vinegar, with specified requirements for different forms.

The exact flavour of a pickle depends on:

• The main ingredient

• Spices used

• Type of oil or preserving medium

• Salt level

• Preparation method

• Local climate

• Regional food traditions

• Maturation or curing method

This is why a mango pickle from Andhra Pradesh can taste very different from a mango pickle prepared in Punjab or Rajasthan.

How Many Types of Pickles Are There in India?

There is no officially fixed number of Indian pickle varieties.

Instead of counting every individual recipe, Indian pickles are better understood through broad categories and regional traditions.

Some major categories include:

1. Mango pickle

2. Lemon and lime pickle

3. Chilli pickle

4. Garlic pickle

5. Ginger pickle

6. Amla pickle

7. Mixed vegetable pickle

8. Tamarind pickle

9. Gongura pickle

10. Bamboo shoot pickle

11. Fruit pickles

12. Regional vegetable pickles

13. Fish and seafood pickles

14. Meat and chicken pickles

15. Kashmiri regional pickles

Within each category, recipes can differ significantly between states and even between families.

1. Mango Pickle – Aam Ka Achar

Mango pickle, or aam ka achar, is one of the most widely recognised Indian pickle varieties.

Raw green mangoes are commonly combined with salt, chilli, mustard and other spices. The exact recipe varies considerably by region.

Regional mango pickle styles

Different parts of India have developed their own mango pickle traditions.

In Andhra Pradesh, Avakaya is a well-known mango pickle prepared with raw mango, chilli, mustard and sesame oil. A Government of India's Consumer Affairs publication also documents Avakkai as a traditional Andhra mango pickle.

In North India, mango pickles commonly feature mustard oil and robust spice combinations.

Other regions have their own versions, including sweet, spicy, sour, grated and sliced mango preparations.

Why mango pickle is so popular

Raw mango is seasonal, naturally tart and works well with salt and spices. Mango achar is commonly served with rice, dal, roti, paratha and other everyday Indian meals.

2. Lemon and Lime Pickle – Nimbu Ka Achar

Nimbu ka achar is another classic Indian pickle.

Depending on the regional recipe, lemons or limes may be preserved with:

• Salt

• Red chilli

• Mustard

• Turmeric

• Asafoetida

• Spices

• Oil

• Brine

Some recipes are oil-based while others use salt, citrus juice or brine.

Lemon pickle is popular across several parts of India and can range from intensely sour and spicy to softer, sweeter and more mature flavours.

3. Mixed Vegetable Pickle

Mixed vegetable pickle combines several vegetables in a single achar.

Common ingredients can include:

• Carrot

• Cauliflower

• Turnip

• Green chilli

• Ginger

• Lemon

• Other seasonal vegetables

The exact combination depends on the region and recipe.

Mixed vegetable achar is particularly interesting because it brings several textures and flavours together in one pickle.

In North Indian pickle traditions, mixed vegetable preparations are often associated with mustard oil and aromatic spices.

4. Green Chilli Pickle

Green chilli pickle is made using fresh green chillies combined with salt, spices and an oil or other preserving medium.

Depending on the recipe, green chilli achar can be:

• Spicy

• Tangy

• Sour

• Mildly sweet

• Oil-based

• Stuffed with spices

Green chilli pickles are found in different regional cuisines, including parts of Rajasthan, Karnataka and Maharashtra.

They are often served alongside dal, rice, roti, paratha and snacks.

5. Red Chilli Pickle

Red chilli pickle is another traditional Indian achar variety.

Whole or large red chillies can be prepared with combinations of spices, salt and oil. Some regional versions are stuffed while others use chopped or ground chillies.

The flavour can vary from sharply spicy to tangy and mildly sweet depending on the recipe.

6. Garlic Pickle – Lahsun Ka Achar

Garlic pickle, or lahsun ka achar, is prepared using garlic cloves combined with spices and a preserving medium.

Garlic pickle is particularly associated with several western and southern Indian food traditions. It can be made with whole garlic cloves or processed into a more masala-rich preparation.

The strong flavour of garlic makes this achar particularly distinctive when served with simple meals such as dal, rice or roti.

7. Amla Pickle – Indian Gooseberry Achar

Amla achar is made using Indian gooseberry, also known as amla.

Amla has a naturally sour and distinctive flavour, which makes it suitable for pickling.

Depending on the recipe, amla can be combined with:

• Salt

• Chilli

• Mustard

• Turmeric

• Oil

• Other spices

Amla pickle is found in different Indian regional food traditions.

8. Gongura Pickle – Andhra & Telangana

One of the most distinctive regional pickle traditions comes from Andhra Pradesh and Telangana, where gongura leaves are widely used in regional cuisine.

Gongura has a naturally sour flavour, giving the pickle its characteristic tang.

Gongura pickle is an excellent example of how Indian achar is influenced by locally available ingredients. Rather than relying only on common fruits such as mango or lemon, regional cuisines developed pickles around ingredients that were important to their local food culture.

9. Tamarind Pickle

Tamarind is another ingredient used in Indian pickle traditions.

Because tamarind naturally provides a strong sour flavour, it can form the base of distinctive sweet-sour or spicy preparations.

Tamarind-based pickles are particularly associated with southern and regional Indian cuisines.

The combination of tamarind, chilli, spices and oil can create a rich, intense flavour that works well with rice-based meals.

10. Ginger Pickle

Ginger pickle is made using fresh ginger with spices, salt and a suitable preserving medium.

The sharpness of ginger gives this pickle a flavour profile that is quite different from mango or lemon achar.

Ginger may also be combined with ingredients such as chilli or lemon to create more complex regional preparations.

11. Kashmiri Pickles

Kashmir has its own distinctive pickle traditions, shaped by local produce and the food culture of the Kashmir Valley.

Some examples include:

• Kashmiri Munj-Haak Pickle

• Kashmiri Apple Pickle

• Kashmiri Mushroom Pickle

• Kashmiri Mixed Vegetable Pickle

• Kashmiri Dry Fruit Pickle

• Kashmiri Chicken Pickle

Kashmiri pickling traditions are interesting because they extend beyond the most familiar mango and lemon varieties.

Local ingredients such as apples, vegetables, mushrooms and other produce can be used to create regional pickle preparations.

Explore Kashmiri Pickles from Dilbaro Foods

Dilbaro Foods offers a collection of Kashmiri-inspired pickles including:

Kashmiri Munj-Haak Pickle
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Kashmiri Mix Vegetable Pickle
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Kashmiri Apple Pickle
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Kashmiri Mushroom Pickle
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Kashmiri Dry Fruit Pickle
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Kashmiri Boneless Chicken Pickle
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You can also read our detailed guide:
Where Can I Buy Kashmiri Pickle Online in India?

https://www.dilbaro.co.in/blog/where-to-buy-kashmiri-pickle-online-india

12. Rajasthani Pickles

Rajasthan has a rich pickle tradition influenced by its climate, local ingredients and preservation practices.

Some well-known Rajasthani pickle preparations include:

• Ker-Sangri pickle

• Mango pickle

• Chilli pickle

• Lemon pickle

• Mixed vegetable preparations

Ker-Sangri is particularly interesting because it uses desert-region ingredients associated with Rajasthan's traditional cuisine.

Rajasthani pickles can have strong spice profiles and are often enjoyed with roti, paratha and traditional regional meals.

13. Punjabi Pickles

Punjabi food culture is closely associated with bold and robust flavours, and pickles are an important part of the traditional meal.

Common Punjabi-style achar includes:

• Mango pickle

• Lemon pickle

• Mixed vegetable pickle

• Stuffed chilli pickle

• Garlic pickle

Mustard oil and aromatic spices are commonly associated with North Indian pickle traditions.

A spoonful of achar alongside paratha, dal or simple rice can add a sharp, spicy and tangy contrast to the meal.

14. Gujarati Pickles

Gujarati cuisine is known for a broad range of sweet, sour and spicy flavours.

Gujarati pickle traditions include preparations using:

• Raw mango

• Lemon

• Chilli

• Mixed vegetables

• Other regional ingredients

One notable preparation is Gor Keri, a sweet-and-sour mango pickle traditionally made with jaggery and spices.

Gujarati pickles demonstrate how the same ingredient—especially raw mango—can produce a very different flavour profile when prepared using another regional culinary tradition.

15. Maharashtrian Pickles

Maharashtra has its own pickle traditions, often known locally as lonacha.

Common varieties include:

• Mango pickle

• Lemon pickle

• Green chilli pickle

• Mixed vegetable pickle

Maharashtrian pickle recipes can differ significantly from North Indian preparations in their spice combinations and methods.

The word lonacha itself is commonly associated with pickle in Marathi food culture.

16. Andhra & Telangana Pickles

Andhra Pradesh and Telangana are particularly famous for bold, spicy pickle preparations.

Some well-known varieties include:

• Avakaya

• Gongura pickle

• Amla pickle

• Tomato pickle

• Chilli pickle

• Garlic pickle

Andhra Avakaya is one of the best-known regional mango pickle traditions. Traditional preparation uses raw mango, chilli, mustard and sesame oil.

The region's pickle traditions demonstrate how chilli, sour ingredients and oil can be combined to create intensely flavoured achars.

17. Tamil Nadu Pickles

Tamil Nadu has several traditional pickle preparations.

Examples include:

• Maavadu or Vadu Mangai

• Lemon pickle

• Mango pickle

• Ginger pickle

• Garlic pickle

• Gooseberry pickle

Maavadu, made from tender mangoes, is a distinctive Tamil pickle tradition documented in India's Consumer Affairs material on pickles.

Tamil pickle traditions also use local ingredients and regional spice combinations that distinguish them from North Indian achar.

18. Kerala Pickles

Kerala's long coastline and diverse food culture have contributed to a wide variety of pickles.

Vegetarian preparations include:

• Mango pickle

• Lemon pickle

• Ginger pickle

• Garlic pickle

• Tamarind-based pickles

Kerala's coastal cuisine also includes fish and seafood pickles, showing that Indian pickling traditions extend beyond fruits and vegetables.

19. Karnataka Pickles

Karnataka has a variety of traditional pickles made from locally used fruits and vegetables.

Some preparations include:

• Mango pickle

• Lemon pickle

• Chilli pickle

• Garlic pickle

• Tender mango pickle

Regional names and recipes vary across Karnataka, reflecting the state's diverse culinary traditions.

20. Pickles from Eastern India

Eastern Indian food traditions also include a wide range of achar preparations.

Depending on the region, pickles can be made from:

• Mango

• Lemon

• Chilli

• Garlic

• Mixed vegetables

• Regional fruits and vegetables

In Bengali food culture, the word achar is also commonly used for pickle.

21. Pickles from Northeast India

Northeastern India adds another dimension to the country's pickle diversity.

Local ingredients can include:

• Bamboo shoots

• Chilli varieties

• Vegetables

• Fruits

• Fish and other regional ingredients

Bamboo shoot pickles are an example of how regional availability of ingredients has shaped Indian pickling traditions.

Because the Northeast contains many distinct culinary communities, pickle recipes can vary significantly from one area to another.

Indian Pickles by Main Ingredient

Another easy way to understand the different types of pickles in India is by the ingredient used.

Pickle TypeMain IngredientCommon Regional AssociationsMango PickleRaw mangoNorth, West, South IndiaLemon PickleLemon/limePan-IndiaChilli PickleGreen/red chilliNorth, West, South IndiaGarlic PickleGarlicNorth, West, South IndiaAmla PickleIndian gooseberrySeveral regionsGongura PickleGongura leavesAndhra & TelanganaMixed Vegetable PickleSeasonal vegetablesNorth & other regionsTamarind PickleTamarindSouth & regional cuisinesBamboo Shoot PickleBamboo shootsNortheast IndiaKer-Sangri PickleKer & SangriRajasthanApple PickleAppleKashmir/regionalMushroom PickleMushroomRegional/Kashmiri preparationsChicken/Fish PickleMeat/fishSelected regional traditions

The table is a broad culinary guide rather than an exhaustive classification; recipes and regional associations can overlap.

Indian Pickles by Preservation Method

Indian pickles can also be understood according to how they are preserved.

Oil-Based Pickles

Oil is widely used in Indian pickle preparation.

Examples include many mango, chilli, garlic and mixed vegetable pickles.

FSSAI's standards specifically recognise pickles in oil and require the fruit or vegetable pieces to remain practically submerged in the oil for that category.

Pickles in Brine

Some pickles use a salt-and-water solution known as brine.

The salt helps create an environment suitable for preservation, depending on the specific recipe and processing method.

Citrus-Based Pickles

Some pickles use citrus juice as part of the preserving medium.

FSSAI recognises pickles in citrus juice as a defined category.

Vinegar Pickles

Vinegar can also be used in pickle preparation.

FSSAI separately specifies requirements for pickles in vinegar.

Why Are There So Many Types of Pickles in India?

India's pickle diversity comes from several factors.

1. Different climates

India has mountains, plains, deserts, coastal areas and tropical regions. Different climates support different crops and food-preservation traditions.

2. Seasonal ingredients

Mangoes, lemons, chillies, vegetables and other produce become available at different times of the year.

Pickling provided a traditional way of extending the use of seasonal ingredients.

3. Regional spices

Mustard, fenugreek, chilli, turmeric, asafoetida and other spices are used differently across Indian cuisines.

4. Local oils

Different regions have historically used different edible oils, influencing the flavour of their pickles.

5. Family recipes

Many pickle recipes are passed from one generation to another. This means even two households in the same region may prepare the same type of achar differently.

What Is the Difference Between Achar and Pickle?

In the Indian context, achar and pickle generally refer to the same broad category of preserved foods.

The word used can vary according to language and region.

For example:

• Hindi: Achar

• Urdu: Achar

• Bengali: Achar

• Marathi: Lonacha

• Kannada: Uppinakayi

• Tamil: Oorukai

• Telugu: Ooragaya/Pacchadi

• Malayalam: Achar/Uppilittathu

These regional terms reflect India's linguistic and culinary diversity.

Which Pickle Is Commonly Eaten with Rice?

Many Indian pickles pair well with rice.

Popular choices include:

• Mango pickle

• Lemon pickle

• Mixed vegetable pickle

• Gongura pickle

• Garlic pickle

• Chilli pickle

The ideal pairing depends on the regional cuisine and the flavours of the main dish.

For example, a spicy Andhra-style pickle may be served very differently from a milder or sweeter regional achar.

Which Pickle Goes Well with Paratha?

Paratha is commonly paired with bold and tangy pickles such as:

• Mango pickle

• Mixed vegetable pickle

• Lemon pickle

• Green chilli pickle

• Garlic pickle

North Indian-style pickles are especially natural companions to paratha because their strong spice and sour flavours contrast with the richness of the bread.

Are Indian Pickles Only Vegetarian?

No.

Although fruit and vegetable pickles are extremely common, some regional Indian food traditions also include fish, seafood and meat-based pickles.

Coastal southern cuisines have traditions of fish and seafood pickles, while chicken and other meat pickle preparations are also found in regional food cultures.

Kashmiri chicken pickle is one example of a non-vegetarian pickle style available today.

What Makes Regional Indian Pickles Special?

The most interesting thing about Indian pickles is that there is no single definition of what an achar should taste like.

One pickle can be:

• Spicy

• Sour

• Sweet

• Salty

• Tangy

• Aromatic

• Oil-rich

• Mild

• Extremely hot

The flavour changes according to the ingredient, spices, oil, preservation method and regional tradition.

That is why exploring Indian pickles can feel like exploring India's regional food culture itself.

Explore Authentic Kashmiri Pickles from Dilbaro Foods

At Dilbaro Foods, our focus is on bringing Kashmiri food traditions to a wider audience.

Our Kashmiri pickle collection includes regional-inspired preparations made with ingredients such as Munj-Haak, apple, mushroom, mixed vegetables, dry fruits and chicken.

If you want to explore pickles beyond the familiar mango and lemon achar, Kashmiri regional pickles offer a different way to experience the flavours and ingredients associated with Kashmir.

Explore Kashmiri Pickles:
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Frequently Asked Questions About Indian Pickles

What are the different types of pickles in India?

Popular Indian pickle varieties include mango, lemon, chilli, garlic, amla, mixed vegetable, ginger, gongura, tamarind, bamboo shoot and many regional fruit, vegetable, fish and meat pickles.

How many types of pickles are there in India?

There is no officially fixed number. India has hundreds of regional and household pickle variations, with recipes differing by ingredient, region, spices and preparation method.

Which is the most popular pickle in India?

Mango pickle is one of the most widely recognised Indian pickle varieties, with many regional versions including North Indian mango achar and Andhra Avakaya.

What is achar?

Achar is a common Indian term for pickle. Depending on the language and region, other terms such as lonacha, oorukai and uppinakayi are also used.

What are the main ingredients used in Indian pickles?

Common ingredients include raw mango, lemon, chilli, garlic, ginger, amla, vegetables, tamarind, spices, salt and edible oil. Regional recipes may use many other ingredients.

Which Indian pickle is good with rice?

Mango, lemon, garlic, chilli, mixed vegetable and gongura pickles are commonly paired with rice. The best pairing depends on the regional cuisine and personal taste.

Which pickle is good with paratha?

Mango, mixed vegetable, lemon, garlic and green chilli pickles are common choices with paratha.

Are all Indian pickles made with oil?

No. Indian pickles can be prepared using different preservation media, including oil, brine, citrus juice and vinegar.

Are there Kashmiri pickles?

Yes. Kashmir has regional pickle preparations using ingredients such as vegetables, fruits and other locally associated foods. Modern Kashmiri pickle collections may include Munj-Haak, apple, mushroom, mixed vegetable, dry fruit and chicken pickles.

Where can I buy Kashmiri pickles online in India?

You can explore Kashmiri pickle varieties from Dilbaro Foods, including Munj-Haak, apple, mushroom, mixed vegetable, dry fruit and chicken pickle.

Final Thoughts

Indian pickles are a reflection of the country's regional food diversity.

From mango achar in North India to Avakaya in Andhra Pradesh, gongura in Telangana, Maavadu in Tamil Nadu, Ker-Sangri in Rajasthan and distinctive pickle traditions from Kashmir and the Northeast, every region brings its own ingredients and preparation methods to the table.

There is no single "Indian pickle." Instead, there is a vast collection of regional achars, each shaped by local ingredients, climate, spices and culinary traditions.

And that is what makes exploring the different types of pickles in India so interesting.