India’s Regional Pickles: 15 Pickles From Different States You Should Try

Ask an Indian about pickle, and chances are they have a jar, recipe, or childhood memory to share.

For some, it is a spicy mango achar served with dal and rice. For others, it might be a tangy lemon pickle, a fiery Andhra Avakaya, a sweet Gujarati Chunda, or a unique pickle made from ingredients found only in a particular region.

That is what makes Indian pickles so fascinating.

There isn't one single "Indian pickle."

Across the country, different regions use their own fruits, vegetables, herbs, spices, oils and preservation methods to create distinctive varieties of achar. Some are spicy and oily, some are sweet and sour, while others rely on fermentation, brining or locally available ingredients.

Traditional pickle-making has also been closely connected with seasonal produce and household food traditions. A government consumer publication, for example, describes Andhra's Avakkai and Tamil Nadu's Maavadu among notable regional pickle traditions. Consumer Affairs

So, if you want to explore the incredible diversity of Indian pickles, here are 15 regional varieties from different parts of India that are worth trying.

1. Avakaya – Andhra Pradesh

If there is one pickle that represents the bold character of Andhra cuisine, Avakaya is a strong contender.

Avakaya is a traditional Andhra-style raw mango pickle made with pieces of mango, mustard, chilli and salt, traditionally matured with oil. The combination creates an intense flavour that is spicy, tangy and deeply aromatic.

One interesting aspect of Avakaya is that the mango pieces are traditionally cut in a particular way, often retaining part of the stone, rather than simply using mango flesh.

The result is a pickle with a powerful spice profile that pairs particularly well with rice-based meals.

Avakaya is also one of the best-known regional Indian pickles and has been documented as a distinctive Andhra pickle for generations. Consumer Affairs

Best with: Steamed rice, dal, curd rice and Andhra-style meals.

Flavour profile: 🌶️ Spicy • Tangy • Mustardy

2. Gongura Pickle – Telangana & Andhra Pradesh

Gongura is made from the leaves of the roselle plant and is particularly associated with Telugu cuisine.

Unlike conventional mango or lemon pickles, Gongura brings a distinctive sourness from the leaves themselves. The leaves are cooked and combined with chillies, spices and oil to create a thick, intensely flavoured pickle or pachadi.

Gongura is especially interesting because the ingredient itself is central to regional food culture. It is enjoyed across Andhra Pradesh and Telangana and is also found in parts of Maharashtra, Karnataka and Tamil Nadu. Wikipedia

If you enjoy pickles that are more sour and earthy than sweet, Gongura is one to try.

Best with: Rice, dal, dosa and traditional South Indian meals.

Flavour profile: 🌿 Sour • Spicy • Earthy

3. Kadumanga / Kannimanga Achar – Kerala

Kerala has a rich pickle tradition, particularly around mangoes, seafood, gooseberries and other local ingredients.

One of the most distinctive varieties is Kadumanga, a Kerala-style mango pickle made using raw mango pieces.

Another traditional variety is Kannimanga, which uses tender whole mangoes. Kerala Tourism describes both Kadumanga and Kannimanga as important forms of Kerala mango pickle, traditionally prepared with spices such as mustard and fenugreek. Kerala Tourism

These pickles are commonly enjoyed alongside rice-based meals and can be an important part of traditional Kerala feasts.

Best with: Rice, curd rice and Kerala meals.

Flavour profile: 🥭 Tangy • Spicy • Aromatic

4. Maavadu – Tamil Nadu

Tamil Nadu has its own fascinating mango pickle tradition, and Maavadu is one of the most recognizable examples.

Maavadu, also called Vadu Mangai, is made using small, tender mangoes. Instead of cutting large mangoes into chunks, the young mangoes are generally pickled whole.

The Consumer Affairs Department lists Maavadu as a characteristic Tamil Nadu mango pickle tradition. Consumer Affairs

The small mangoes absorb the spices and brine while retaining their distinctive texture, making this pickle very different from the thick, heavily spiced mango pickles found elsewhere in India.

Best with: Curd rice, rice dishes and South Indian meals.

Flavour profile: 🥭 Sour • Salty • Spicy

5. Chunda – Gujarat

Not every Indian pickle is fiery.

Chunda, associated with Gujarat, is a wonderful example of India's sweet-and-sour pickle tradition.

Traditionally made using raw mangoes, sugar or jaggery and spices, Chunda has a flavour profile that combines sweetness, sourness and spice.

This makes it particularly different from heavily chilli-based pickles.

Chunda is a reminder that Indian pickle-making isn't simply about adding chilli to vegetables. Different regions developed completely different flavour philosophies around the same basic idea of preserving seasonal ingredients.

Best with: Thepla, rotli, paratha and Gujarati meals.

Flavour profile: 🍋 Sweet • Sour • Spiced

6. Lasoda / Gunda Pickle – Rajasthan

Rajasthan's cuisine is strongly shaped by its environment and the ingredients traditionally available in the region.

One fascinating example is Lasoda, also known as Gunda or glueberry.

The fruit is traditionally used to prepare pickle with spices and oil. Its naturally distinctive texture gives the pickle a character that you won't find in common mango or lemon varieties.

Lasoda pickle is especially associated with Rajasthani food traditions and is a great choice for anyone looking beyond mainstream pickle varieties. The Indian Express

Best with: Bajra roti, dal and traditional Rajasthani meals.

Flavour profile: 🌶️ Tangy • Spicy • Rustic

7. Gajar-Gobhi-Shalgam Pickle – Punjab & North India

Winter in North India brings an entirely different pickle tradition.

Gajar-Gobhi-Shalgam Achaar combines carrots, cauliflower and turnips with spices, creating a colourful mixed-vegetable pickle.

The combination of vegetables gives it a variety of textures, while mustard-based spices add the characteristic North Indian pickle flavour.

It is particularly popular in winter kitchens and demonstrates how seasonal vegetables can become an important part of traditional food preservation.

Best with: Paratha, roti, dal and North Indian meals.

Flavour profile: 🥕 Tangy • Spicy • Crunchy

8. Pachranga Achaar – Haryana

The name Pachranga literally refers to "five-coloured" or five-component pickle traditions.

Pachranga Achaar is particularly associated with the North Indian region around Haryana and neighbouring areas and typically combines several vegetables and spices.

Recipes can vary considerably between households and commercial preparations, but the idea remains the same: bringing multiple ingredients together into one bold pickle.

It is a perfect example of how mixed pickles developed their own regional identities in India.

Best with: Paratha, puri, roti and North Indian thalis.

Flavour profile: 🌶️ Mixed • Tangy • Spicy

9. Kashmiri Nadru Achaar – Jammu & Kashmir

From the northern mountains comes one of Kashmir's distinctive ingredients: Nadru, or lotus stem.

Lotus stem is deeply connected with Kashmiri cuisine and is prepared in several traditional ways, including pickle.

Kashmiri Nadru Pickle typically combines sliced lotus stem with spices and oil, creating a crunchy and tangy preparation.

For Kashmir, pickling isn't limited to mangoes and lemons. Local agricultural and wetland produce has historically influenced the region's food traditions.

And this is exactly what makes regional Indian pickles so interesting: the ingredient itself often tells you something about the landscape where it comes from.

Best with: Rice, traditional Kashmiri meals and simple home-cooked dishes.

Flavour profile: 🌿 Crunchy • Tangy • Spiced

10. Lemon Pickle – Maharashtra

Lemon pickle is found throughout India, but Maharashtra has its own strong tradition of lemon-based achar.

Whole or cut lemons are combined with salt and spices, with recipes varying from household to household.

The result can range from intensely sour and salty to softer, more mature and spiced depending on the preparation method and ageing.

The beauty of lemon pickle is its versatility. Unlike some highly regional varieties, it has become a familiar presence across Indian kitchens while still retaining distinctive regional versions.

Best with: Varan-bhaat, bhakri, roti, rice and dal.

Flavour profile: 🍋 Sour • Salty • Spicy

11. Kasundi – West Bengal

Kasundi occupies an interesting place in Bengali food culture.

It is a pungent mustard-based preparation traditionally associated with mustard seeds and spices. Mango and other ingredients may also be incorporated depending on the style.

Unlike the chunky oil-based achar many people imagine when they hear "pickle", Kasundi can have a smoother, sauce-like consistency.

Its strong mustard character makes it an excellent accompaniment to fried foods, vegetables and traditional Bengali dishes.

Best with: Fish, fried foods, vegetables and rice-based meals.

Flavour profile: 🌶️ Sharp • Mustardy • Tangy

12. Bamboo Shoot Pickle – Assam & Northeast India

Travel towards Northeast India and the pickle landscape changes dramatically.

Bamboo shoot pickle is one of the region's most distinctive examples.

Bamboo shoots have long been used in Northeastern cuisines, and pickling provides another way of preserving and enjoying this locally available ingredient.

Depending on the region and recipe, bamboo shoots may be fermented or combined with spices and other ingredients to create a pungent, sour and aromatic pickle.

Bamboo shoot pickles are particularly associated with the food traditions of Assam and other Northeastern communities. Outlook Traveller Eats

Best with: Rice and traditional Northeastern meals.

Flavour profile: 🌿 Sour • Fermented • Pungent

13. Bhut Jolokia Pickle – Assam & Northeast India

If you love extremely spicy food, you may already know the name Bhut Jolokia.

Also known as Ghost Pepper, Bhut Jolokia is closely associated with Northeast India and has become internationally famous for its intense heat.

It is also used in pickle preparations.

Bhut Jolokia pickle isn't necessarily about subtle flavours. The chilli itself is the star, often combined with salt, oil and other spices.

For spice lovers, this is one regional pickle that comes with a serious warning: start small.

Best with: Rice and simple meals where a tiny amount can transform the entire plate.

Flavour profile: 🔥 Extremely Hot • Spicy • Aromatic

14. Prawn Pickle – Kerala

India's coastal regions have developed an entirely different category of pickles based on seafood.

Prawn pickle is particularly associated with Kerala and coastal South Indian food traditions.

Prawns are combined with spices and acidic ingredients, producing a pickle with a deep savoury flavour that is very different from fruit and vegetable pickles.

Kerala Tourism highlights seafood and pickle traditions as important parts of the state's culinary identity. Kerala Tourism

Prawn pickle is also a good example of how geography shapes food: coastal communities naturally developed preservation techniques around seafood.

Best with: Rice, appam and traditional Kerala meals.

Flavour profile: 🦐 Spicy • Tangy • Savoury

15. Munj Haak Pickle – Kashmir

And finally, we come to one of Kashmir's lesser-known ingredients: Munj Haak.

Munj Haak, also known as Monji Haakh, refers to Kashmiri preparations based around kohlrabi, a vegetable known by different regional names across India.

Kohlrabi itself is known as Gantha Gobi, Nookal, Navalkol, Knol Khol and several other regional names.

In Kashmir, however, Munj Haak is more than simply a vegetable.

It is part of the region's everyday food heritage.

At Dilbaro, we wanted to take this traditional ingredient and present it in another form: Munj-Haak Pickle.

It brings together a familiar Kashmiri ingredient and the country's much-loved tradition of achar.

Best with: Rice, dal, roti or as a side with everyday meals.

Flavour profile: 🌿 Tangy • Spiced • Crunchy

What Makes Indian Pickles So Different?

One of the most interesting things about Indian pickles is that there is no single formula.

Different regions rely on different combinations of:

1. Local ingredients

Mangoes dominate many regions, but Indian pickles can also be made from:

• Lemon

• Amla

• Bamboo shoots

• Gongura leaves

• Garlic

• Chilli

• Carrot

• Cauliflower

• Turnip

• Lotus stem

• Tender mangoes

• Seafood

• Regional fruits and vegetables

2. Different oils

Oil is an important part of many Indian pickle traditions.

Depending on the region and recipe, you may find:

• Mustard oil

• Sesame/gingelly oil

• Groundnut oil

• Coconut oil

The oil itself can significantly influence the aroma and flavour.

3. Different preservation methods

Not all pickles are prepared in exactly the same way.

Some rely heavily on salt and oil, while others use brining, drying, ageing or fermentation.

This is one reason two pickles made from the same ingredient can taste completely different.

4. Regional spices

The spice blend changes dramatically from one part of India to another.

Mustard, chilli, fenugreek, turmeric, asafoetida and other spices may appear in different combinations depending on the recipe.

North Indian vs South Indian Pickles

There is no single rule that separates North and South Indian pickles, but some broad patterns can help explain their diversity.

North Indian pickles often feature mustard oil, robust spices and ingredients such as mango, lemon, mixed vegetables and regional fruits.

South Indian pickles frequently showcase mango, gongura, tender mangoes, tamarind, seafood and other local ingredients, with sesame oil and other regional flavours appearing in many preparations.

But these are broad tendencies—not strict rules.

Indian pickle traditions overlap across states, communities and households.

Even two families in the same town may have completely different recipes.

Why Every Indian Region Has Its Own Pickle

India's pickle diversity is closely connected to seasonality, agriculture, climate and local food culture.

Before modern food distribution made ingredients available throughout the year, preserving seasonal produce was an important part of household food traditions.

A large mango harvest could become pickle.

Tender mangoes could be preserved for later.

Local vegetables could be transformed into mixed pickles.

Coastal communities could develop seafood preparations.

Hill and Northeastern communities could preserve locally available plants and shoots.

Over time, these practical food traditions became part of regional identity.

That is why an Indian pickle is often more than just a condiment.

It can be a small edible record of a place.

What Is the Most Popular Pickle in India?

Mango pickle, or Aam Ka Achaar, is arguably the most widely recognized pickle category across India.

But there is no single "best pickle in India."

Taste is deeply regional and personal.

Someone from Andhra may immediately choose Avakaya. A Gujarati household may prefer Chunda. A Kashmiri family may have its own regional vegetable pickle. Someone from Kerala may reach for Kadumanga or a seafood pickle.

The beauty of Indian pickles is precisely this diversity.

How Many Types of Pickles Are There in India?

There is no definitive number.

India has hundreds of regional and household pickle varieties, and recipes can change from state to state, community to community, and even family to family.

There are mango pickles, lemon pickles, vegetable pickles, fruit pickles, leafy pickles, chilli pickles, bamboo shoot pickles and seafood or meat-based varieties.

Some traditional compilations have documented a very large number of regional pickle preparations, particularly across South India. NDTV Food

So instead of asking for one complete list, it is more useful to think of Indian pickles as a huge culinary family.

How to Explore India's Pickle Heritage

If you're new to regional Indian pickles, don't start by searching only for the hottest variety.

Try exploring them by flavour:

If you like spicy pickles:

Try Avakaya, Gongura or Bhut Jolokia pickle.

If you prefer sweet and tangy:

Try Gujarati Chunda.

If you love traditional mango pickles:

Try Avakaya, Kadumanga or Maavadu.

If you want something unusual:

Try Bamboo Shoot, Nadru or Lasoda pickle.

If you enjoy seafood:

Try Kerala Prawn Pickle.

If you want to discover Kashmiri flavours:

Try Munj Haak or Nadru-based preparations.

Indian Pickles Are More Than Achar

From Andhra's fiery Avakaya to Gujarat's sweet Chunda, from Kerala's Kadumanga to Assam's bamboo shoot pickle and Kashmir's Munj Haak, every region brings something different to India's pickle tradition.

And perhaps that is the most beautiful thing about Indian food.

The same idea—preserving ingredients and creating something intensely flavourful—can produce completely different results depending on where you are.

Indian pickles don't just preserve ingredients.

They preserve memories, seasons, regional ingredients and culinary traditions.

At Dilbaro, our goal is to bring lesser-known Kashmiri flavours to more people while respecting the food traditions from which they come.

Because Kashmir's food story is much bigger than just saffron and Kahwa.

It is also about apples, walnuts, almonds, vegetables, traditional recipes—and the humble pickle jar sitting on an everyday Kashmiri table.

Explore Kashmiri Pickles by Dilbaro

If you've discovered regional Indian pickles through this article, why not explore a lesser-known Kashmiri variety?

Try Dilbaro Munj-Haak Pickle and discover a traditional Kashmiri ingredient in pickle form.

Explore Dilbaro's Kashmiri Pickles →

Frequently Asked Questions

1. What are the most popular regional pickles in India?

Some well-known regional varieties include Andhra Avakaya, Gongura pickle, Gujarati Chunda, Kerala Kadumanga, Tamil Nadu Maavadu, Rajasthani Lasoda pickle, Bengali Kasundi, Assamese bamboo shoot pickle and Kashmiri vegetable pickles.

2. Which state is famous for Avakaya pickle?

Avakaya is strongly associated with Andhra Pradesh and is one of the best-known Andhra-style mango pickles. Consumer Affairs

3. What is Gongura pickle made from?

Gongura pickle is made primarily from gongura leaves, the leaves of the roselle plant, along with spices and oil. It is particularly associated with Andhra and Telangana cuisine. Wikipedia

4. What is Chunda pickle?

Chunda is a Gujarati-style raw mango pickle traditionally known for its sweet, sour and spiced flavour profile.

5. What is Maavadu pickle?

Maavadu, also known as Vadu Mangai, is a Tamil-style pickle made from small tender mangoes, traditionally pickled whole.

6. Which Indian pickles are made from vegetables?

India has many vegetable-based pickles, including Gajar-Gobhi-Shalgam, Pachranga, garlic pickle, bamboo shoot pickle and regional preparations using ingredients such as lotus stem and kohlrabi.

7. Are all Indian pickles spicy?

No. Indian pickles range from sweet and tangy to sour, salty, mildly spiced and extremely hot. Gujarati Chunda, for example, has a sweet-and-sour character, while Bhut Jolokia pickle can be extremely hot.

8. What is Munj Haak?

Munj Haak, also known as Monji Haakh, is a traditional Kashmiri preparation associated with kohlrabi. Kohlrabi is known by several regional names across India.

9. Which pickle should I try if I don't like very spicy food?

A milder sweet-and-sour Chunda or a less spicy lemon or vegetable pickle may be a better starting point. Spice levels vary significantly between recipes and brands.

10. How many types of Indian pickles are there?

There is no fixed number. India has hundreds of regional, community and household pickle variations, with new variations emerging from local ingredients and family recipes.