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    Home » 24 Unique Pickles Of The Country That You Must Taste Once!
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    24 Unique Pickles Of The Country That You Must Taste Once!

    ndexpressBy ndexpressJuly 26, 2021Updated:July 27, 2021No Comments7 Mins Read
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    Pickle, whose mouth waters as soon as the lid of the jar is opened. That fragrance, that taste, it seems, as if our hands show the way to the mouth of the unique pickles, even before the tongue itself has tasted it. Even if the eyes are closed, even if its fragrance compels the tongue to taste a pungent taste, a little should be taken. Even if after doing this, the grandmother and mother get scolded for putting wet hands, the pickles will get spoiled.

    Pickles have been an integral part of the Indian kitchen since ancient times. This goes far beyond the Western definition of salting vegetables and fruits and preserving them in vinegar. Probably every state of India has many unique varieties of pickles, which fill our taste buds and taste buds with spicy and tangy flavours. Mango, lemon and chilli are definitely the most preferred ingredients for unique pickles in India.

    Find Map Of India

    Indian pickles go way beyond the usual mix of spices and flavors that we are accustomed to. To commemorate our love for pickles once again, we have handpicked some delicious pickles from all four corners of the country. Seeing which once you will feel like tasting it.

    mesu pickle

    Mesu, a much underestimated in Indian pickle, is an integral part of Sikkimese cuisine. It is made from fermented bamboo shoots and has a wonderfully sour-acidic taste. The word Mesu is derived from the Limbu language spoken in Sikkim. Where ‘mi’ means new bamboo shoots and ‘su’ means sour.

    Bhoot Jolokia Pickles

    spiciness of Assam’s Bhoot Jolokia Pickel
    Bhoot Jolokia Achaar (Source: Youtube.)

    There is a local saying that the pungency of the famous ghost Jolokia, known as The Ghost or King Chili of Assam, is such that after eating it, people feel that they are dead. However, its pickle can be eaten without fear of dying. This spicy red chili pickle is stuffed with bamboo sprigs, and despite its pungent taste, it is quite famous around the world.

    lingri pickle

    Fiddlehead fern, it is known as lingadi in Himachal Pradesh. It is found in the kitchen of Himachal in the form of light saccharin (type of artificial sugar) pickle. The tender, twisted new shoots of the fern are used for pickling. They are not cultivated, but shoot-up like other ferns species.

    Karivepaku Urugai

    In Indian cuisine, curry leaves are as important as salt for taste. Karivepaku Urugai (Curry Leaves Pickle) is a delicious pickle from Tamil Nadu.

    Eggplant Pickle

    Most of the people I know dislike ‘Brinjal’. If you are one of those people, then I am sure this Goan Baingan Pickle will change your mind. This pickle is a great mix of sweet, spicy and slightly pungent taste.

    akhuni pickle

    Akhuni Pickle from Nagaland
    Akhuni Pickle (Source: Youtube.)

    In Nagaland, fermented soybean cake is known as ‘Akhuni’. Here it is used either in pickles or in meat dishes to add a smoky taste as well as a strong and tangy flavor.

    Amla ki launji

    Amle ki Launji from Uttar Pradesh, Bihar and Jharkhand
    Amle ki Launji (Source: Cookpad.)

    Amla ki Launji is commonly made in Uttar Pradesh, Bihar and Jharkhand. Amla launji is made from gooseberry. It is very nutritious and a very good source of Vitamin C. Also, it is very much liked due to the combination of sweet and pungent taste.

    Chana Fenugreek Pickle

    unique pickle of Gujarat and is made of chickpeas, and dry fenugreek seeds
    Chana Methi Achar (Source: Youtube.)

    This unique pickle, relatively little known across the country, is quite popular in Gujarat. It is made by mixing chickpeas and dried fenugreek seeds with several spicy spices. Then it is preserved by adding mustard oil. You will also find this pickle in many different forms. Most of the people also make it by adding mangoes to it.

    Banana Flower Pickle

    This pickle hails from Assam and contains banana flowers, which are an excellent source of iron, calcium and other minerals. By the way, the superfood banana flower is also consumed in some other parts of the country. But, you will get it in the form of pickle only in Assam.

    orange chin pickle

    Who would have thought that pickles could be made from orange peels and that too delicious! Sweet and spicy, this pickle is quite common in South Indian kitchens. It is also easy to prepare.

    Kolhapuri Thecha

    As the name suggests, this pickle is made from a mixture of spicy Kolhapuri red chillies, groundnuts, salt, garlic and asafoetida. Kolhapuri Thecha is quite famous for its sharpness. Due to the red chillies, its taste is so hot that this pickle is known to make people sweat and make their tongues swollen.

    Lotus Cucumber Pickle

    You must have seen a strange piece of lotus stem in the jar of mixed vegetable pickle. This is a rare pickle from Jammu and Kashmir, consisting only of lotus stems. With parathas, this pickle becomes even more delicious.

    Chintakaya Pachadi

    Although raw tamarind is a common ingredient in many cuisines of Andhra and Telangana. But it is perfectly used in chintakaya pachadi or raw tamarind pickle. Because just as its raw, tangy and tangy taste opens up your taste buds, nothing else can.

    Chemmin Pickles

      chemmeen achaar from Kerala
    Chemmeen Achhar (Source: Youtube.)

    If you love non-veg pickles, don’t be disheartened. If you love shrimp especially, then this pickle is nothing less than a jackpot for you. Because the Chemmeen pickle from Kerala is much loved for its wonderful adjustment of spices and is well-liked from all over the world.

    Pork and Bamboo Shoot Pickle

    We all know that pork is eaten mainly in the Northeast. Have you ever heard of pickled pork and bamboo shoots? Combination of juicy flesh and tender cut bamboo shoots, this pickle from Arunachal Pradesh gives a completely new taste to your tongue.

    Carrot-Cabbage-Turnip Pickle

    Gajar-Gobhi-Shalgam Achaar from uttar Pradesh
    Gajar-Gobhi-Shalgam Achaar (Source: Youtube.)

    It is a major winter pickle made in the northern parts of the country. This pickle is made from carrots, cauliflower and turnips and is probably the most delicious pickle in the country. This pickle made with cauliflower using the pungency of turnips, the sweetness of carrots and vinegar is the best side dish for parathas and curds.

    Sundakkai Urugai

    Interestingly, sundakkai or pea aubergine is not pickled directly, but is first kept in brine until it is mature. It is given in the form of pickle, just before consumption, where it is served with tempering. This special pickle from Tamil Nadu is a favorite with curd rice.

    green apple pickle

    Green apple Pickle from Jammu and Kashmir
    Green Apple Pickle (Source: VahRehVah.)

    By the way, if one starts writing about the apples of Jammu and Kashmir, then an article can be written on it alone. But the green apple pickle here is equally delicious. This sweet and spicy, apple pickle is best eaten with roti or you can have just pickle.

    Tindora Pickles

    To be honest, I have never seen such a lovely vegetable that so many people dislike. But I am sure that if they come to know that kundru or tindora pickle tastes so great, everyone will fall in love with this vegetable. It is one of the most famous pickles of Gujarat.

    Carr’s Pickles

    This pickle made from kair (berries dried and used in Rajasthan) is unique to the state and has been prepared and consumed in large quantities here since winters. Sour and tangy, carr ka pickle is incredibly tasty and can be eaten with roti or rice.

    Topa Kuler Pickle

    You will find this pickle in almost every Bengali household. A berry, native to West Bengal and known for its pungent taste. Topa Kuler pickle is prepared by adding jaggery and spices to it. It tastes great with rice-curry.

    mahali urugai

    Made from mahali or sarsaparilla, this pickle from Tamil Nadu is unlike any other pickle mentioned above. Because it is made from the roots and has a distinct taste and aroma. People often mix it with yogurt or buttermilk to enhance its taste, and this mixture can easily last for two years without spoiling.

    Gandal’s Pickle

    Gandal ka Achaar is made from the pickling of the long stalks of mustard greens
    Gandal ka Achaar (Source: Youtube.)

    There is an age-old practice in Punjab. Here every year in December, just before the seeds are harvested for mustard oil, Gandal pickle is made from long stalks of mustard greens (Gandal).

    mulakada pachadi

    Drumstick is a vegetable with many health benefits. But did you ever think that pickles can be made from it? In Andhra Pradesh, pickle is made from drumstick sticks, which is called Mulakkada Pachadi. You must taste this pickle once.

    Original article: Lakshmi Priya S

    Editing – G N Jha

    Also read: Mirabai won the first medal for India, a journey full of struggles

    If you’ve been inspired by this story, or want to share any of your experiences with us, write to us at [email protected], or Facebook & Twitter Twitter Contact on

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