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India may transform in its culture, tradition and even the food habits according to timely changes, but one thing remains common, which is nothing but usage of them in regular diet. Pickles have the distinctive nature to change an ordinary meal into luscious. Pickles are a traditional and age old recipe in India. Over the past few decades, Indian pickles have been emerging in different varieties.

The delicacies of Indian Pickles have made them one of the main dietary items in everybody’s day to day life. Pickles are products composed of different ingredients which are subjected to fermentation.

The common saying in India is “a meal without a pickle cannot be considered as a complete meal”.

People always anticipate having a sour, sweet, spicy and mouth-watering item as a constituent of their regular meal. South Asia has a large variety of pickles named with different native names of Indian languages such as achar, uppinakaayi, Lonacha, uppilittathu, oorukai, ooragaya etc., which are mainly made from varieties of fruits, vegetables and non-vegetarian products. These raw materials (fruits/vegetables) are mixed with salt, spices, and vegetable oils/vinegar and are set to ferment in the moistureless medium.

Indian pickles are rich with raw and unripe ingredients which are ample sources of antioxidants. The leafy vegetables used to make pickles have various vitamins like Vitamin C, A and K. Besides that various minerals like iron, calcium, and potassium are also present which are inadequate in a regular diet. Turmeric powder is mandatory in making pickles which contains a powerful anti-inflammatory compound Curcumin. It helps the body to fight against the different microbes.

Pickles induce the secretion of growth hormones. Being that Indian pickles are naturally fermented, the useful bacterial species present in them will restore digestive health. Pickles made of gooseberries or Amla have the tendency to stimulate liver properties. In fact, these pickles are rich in probiotics and they renovate electrolyte balance.

South Indian Pickles:
The South Indian food culture has been deeply rooted in different varieties of pickles which are a very delicious and valuable addition to the banquet. Generally in South India, most pickles are set with Mango, Lemon, Ginger, Chilies, Tamarind, and Gooseberries and vide varieties of vegetables and leafy vegetables. South Indians who are living in coastal areas are very expert in making pickles with meat and fish also.

North Indian Pickles:
North Indian states possibly have different unique varieties of pickles that are slobbering the taste buds with their flavourful tastes. Indisputably since the inception of cookery, these pickles have become a fundamental share of the North Indian food habits.

Different Types of Best Homemade Pickles:

India is a country where every state has unique varieties of pickles with different kinds of flavors, taste & smell.

However pickles are very famous because of their unique taste & Recipe.

Here is a list of the Best Homemade pickles:

Mango Pickle
Amla Pickle
Lemon Pickle
Veg Pickles
Spicy pickles
Mixed Pickles
Avakaya pickle
Chilli Pickles
Ginger Pickles
Gongura Pickle

Let us explore all pickles one by one,

Mango Pickle: Mango pickle is the oldest and spiciest of all other pickles in Indian cuisine. In summer, the people of south India can recall only one thing which is the famous mango pickle. The raw mangoes used in the preparation of mango pickles kill intense summer heat and act as the chief source of vitamin C. It supports a healthy heart and fibres present in its pulp help in reducing digestive problems. The recipe begins with grit raw mangoes which are marinated with salt and turmeric powder. It will be settled and fermented with edible oils (mustard oil)

Amla Pickle: For ages Amla (popularly Known as Usirikaya) has been a part of Indian cuisines, especially in pickles. Amla pickle gives a heavenly taste with scorching hot rice with a spoonful of ghee. Amla is one of the richest sources of Vitamin C, which prevents survey (vitamin C deficiency disease) It is delicious with hot chapattis, rotis and all other Indian dishes. The fruit is tremendously sour and pungent in taste. The health benefits of Indian Gooseberry are recognised by Ayurveda and other scientific communities. In India, the amla is pickled with utmost care to increase its shelf life.

Lemon Pickle: Lemon pickle is a tangy condiment for enjoying all varieties of Indian dishes. It adds a tremendous zest to the table and makes everyone delightful. Most Indian dishes are strong and spicy but the lemon is pickled with a minimal variety of spices. Lemon pickle is formulated with zero fat and cholesterol without diluting its native flavour. The ingredients incorporated in this are detoxifiers, and immune boosters and they play a vital role in different metabolisms.

Veg Pickles: The vegetarian pickles like Tomato, Mango, Lemon, Amla and Gongura (Red Sour leaves - Hibiscus sabdariffa) etc. of India are very traditional. Besides that, the pickles made up of cauliflower, drumsticks and karipvepaku (Curry leaves - Murraya konini) have become peculiar in the Indian food system. There are different varieties of pickles that are made in various methods which are with diverse shelf lives. Especially fresh vegetables and raw fruits of all varieties will be available in the winter season. It is obvious that one can get fresh vegetarian pickles this season.

Spicy pickles: Indian pickle recipes are designed with lots of spices like turmeric powder, Mustard, cumin seed, Fennel seed, Sesame seed and other nutrient rich ingredients. These ingredients boost the intake of antioxidants which naturally fight against the free radicles present in body and it protects the body from harmful microbes. Hence, the consumption of spicy pickles daily helps to improve health.

Mixed Pickles: Traditionally, mixed pickles are very popular and (Pachranga Achar) have become regular foodstuff in Indian meals. In Indian cookery, especially making mixed pickles is a versatile recipe. More likely these mixed pickles are made up of fruits and vegetables like mangoes, Lemon, Carrot, Green chilli, Cucumber cauliflower, etc., and the Addition of lemon juice as a souring agent adds value to its native taste.

Avakaya pickle: Avakaya - summer nostalgia. The word itself is unique and enough to stimulate all the taste buds and make the mouth watery. Avakaya is a popular spicy and delectable pickle made from Mango in South India. Its name is very specific with its major ingredients (Ava= Mustard powder & Kaya= raw mangoes). Fanatics of Indian pickles across the world are specifically getting incendiary joy when they get this pickle.

Chilli Pickles ( Red and Green): It is very obvious to serve pickles with all varieties of Indian meals. All spicy food lovers love to add chilli pickle (Mirchi ka achar). Instead of increasing the amount of chilli in a recipe to make it spicier, it is nice to have Chilli Pickle as a condiment as it adds a unique flavour to the meal. This will go like a yummy condiment with all simple Indian dishes.

Ginger Pickles: Ginger is an extensively used cuisine in India. Pickled ginger pickle is commonly called Allam pachadi which is a very prevalent spicy pickle from the Andhra cuisine. Fresh ginger hits the market in the winter season. The pickled ginger enhances appetite. It adds flavour and taste besides that it aids in digestion, ginger Pickle is served with all types of foodstuffs as a side dish. It helps to clean taste buds and enhance the flavours. Ginger in the diet gives relief from nausea, loss of appetite, motion sickness and pain. It is also known to attack microbes causing cold and flu.

Gongura Pickle: Gongura is a leafy vegetable which has a unique sour taste. People of Andhra Pradesh natively call Gongura (Hibiscus sabdariffa) Andhra Maatha (Mother Andhra). Gongura is one of the legendary greens used in Andhra recipes. These leaves are used as the star ingredient in various recipes. It is a rich source of folate, vitamin B6, vitamin A, and vitamin C. Besides that, it is rich in iron, antioxidants, calcium, zinc etc. which are very essential components of the human diet. Andhra Gongura Pickle is made of sorrel leaves of Gongura as an authentic delicacy of Telugu cuisine. Gongura leaves contain moderate levels of potassium, calcium and magnesium, which help strengthen the bones. Gongura cleans and rejuvenates all the systems involved in metabolisms.

Buy Best Pickles Online:

South Indian Pickles:

North Indian Pickles:

Different Types of Best Homemade Pickles:

Here is a list of the Best Homemade pickles:


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Swastiks Mango Thokku Pickle

Swastiks Mango Thokku Pickle

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Swastiks Mango Thokku Pickle

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