Top 9 Indian Pickles

Murabba, a delightful sweet fruit preserve, embodies the essence of traditional Indian confectionery. Crafted from a medley of fruits, sugar, and aromatic spices, it offers a burst of flavors in every bite. Commonly candied fruits include apple, Indian gooseberry (amla), plum, apricot, quince, mango, and winter melon, each contributing its unique taste and texture to the indulgent treat. The preparation process involves simmering the fruits in a sugar syrup infused with spices like cardamom, cinnamon, or cloves, allowing the flavors to meld together harmoniously.

Murabba is cherished not only for its irresistible sweetness but also for its potential health benefits, as fruits are known for their rich antioxidant content. Whether enjoyed as a standalone treat or paired with savory dishes, Murabba adds a touch of sweetness and sophistication to any culinary experience, making it a beloved delicacy in Indian households for generations.

Mango pickle, also known as "Aam ka Achar" in Hindi, is a beloved condiment in Indian cuisine, renowned for its mouth-watering taste and aromatic spices. Made from raw mangoes that are sliced or diced and preserved in a blend of various spices and oil, mango pickle offers a burst of flavors that vary across different regions of India. The preparation involves washing, peeling, and cutting raw green mangoes into small pieces, which are then mixed with mustard seeds, fenugreek seeds, turmeric powder, red chili powder, and salt. After coating the mango pieces evenly with the spice blend, the pickle is left to mature in airtight jars for several days, allowing the flavors to meld together.

The tangy, spicy, and slightly sour taste of mango pickle pairs perfectly with plain rice, roti, or any curry, adding a delightful kick to any meal. With its versatility and health benefits derived from beneficial spices like turmeric and fenugreek, mango pickle is not just a condiment but a true culinary treasure that showcases the rich flavors and diversity of Indian cuisine.

Mixed pickles, also known as assorted pickles, are a delightful medley of vegetables pickled together, creating a burst of flavors in every bite. These pickles, commonly found in various world cuisines, are enjoyed for their ability to enhance the taste of meals with their tangy and spicy notes. In Indian cuisine, mixed pickles are a staple, featuring a combination of fruits like mangoes and limes along with an assortment of vegetables. Unlike Western pickles, Indian mixed pickles are prepared using oil and often incorporate lemon juice or other acids for sourness instead of vinegar. The spices and ingredients used in mixed pickles can vary significantly from region to region, resulting in a diverse array of flavors and textures. Whether served as a condiment or enjoyed as a side dish, mixed pickles add a zesty touch to any meal, making them a beloved culinary delight in many households.

Chhundo is a popular Indian pickle and condiment made primarily from grated green mangoes, serving as a delectable accompaniment to meals. Originating from Kathiawad, Gujarat, it is widely enjoyed across the region and beyond. While green mango is the traditional base, Chhundo can be crafted from various fruits and vegetables, offering versatility in flavor. Typically consumed alongside Sabzi, Roti, and other dishes, it adds a tangy and sweet dimension to the meal.

Due to the seasonal availability of mangoes, Chhundo is predominantly prepared during the summer months when mangoes are plentiful (April–July). Prepared with either an oil or sugar base, it is then preserved in large glass containers, ensuring its availability throughout the year. With its vibrant taste and texture, Chhundo adds a burst of flavor to any dish, making it a cherished part of Indian cuisine and a favorite amongst pickle enthusiasts.

The Hyderabadi pickle, originating from the culturally rich city of Hyderabad in Telangana, India, is a cherished component of Indian cuisine. This pickle is renowned for its diverse flavors, offering a tantalizing array of tastes and textures. Crafted with meticulous care, it features a harmonious blend of mixed fruits, prominently mangoes, and vegetables, matured through natural processes to enhance their flavors.

Prepared using traditional methods, the Hyderabadi pickle is infused with carefully selected spices, adding depth and complexity to its profile. Each batch undergoes a meticulous aging process, allowing the flavors to develop and intensify over time. From tangy and spicy to subtly sweet, the pickle offers a spectrum of tastes to tantalize the palate.

Whether enjoyed alongside a hearty meal or as a standalone accompaniment, the Hyderabadi pickle embodies the rich culinary heritage of Hyderabad, adding a burst of flavor to every bite. Pickle aficionados worldwide treasure this beloved delicacy for its exceptional combination of ingredients and careful crafting.

Hibiscus leaves pickle, popularly known as Gongura Pickle or Gongura pacchadi in Andhra Pradesh, is a beloved condiment made from fresh Hibiscus sabdariffa or Gongura leaves. This tangy and spicy delicacy is also relished in Telangana, Maharashtra, Tamil Nadu, and Karnataka. In some North-Eastern states of India, the plant is referred to as mwitha or aamelli. Gongura pickles are cherished for their unique flavor profile, combining sourness and spiciness in perfect harmony. Besides homemade preparations, these delectable pickles are also commercially available, allowing pickle enthusiasts to enjoy their distinctive taste at any time. Whether paired with steamed rice or as a side to traditional Indian meals, hibiscus leaves pickle adds a burst of flavor to every bite, making it a favorite among pickle aficionados across the country.

Ginger pickle, a beloved condiment in Andhra Pradesh, India, is renowned for its spicy kick and aromatic flavor. Widely available commercially, it remains a staple in many households across the region. Ginger, a versatile ingredient prominent in Asian and Indian cuisine, takes center stage in this delectable pickle. To prepare it, ginger is peeled, crushed, and combined with tangy tamarind pulp, creating a delightful blend of flavors. Mustard seeds are often added to enhance the pickle's savory profile. The process results in a tantalizing concoction that pairs perfectly with a variety of dishes, adding a burst of zest to every bite. Whether enjoyed as a side to rice or incorporated into sandwiches and wraps, ginger pickle offers a unique and satisfying culinary experience. Its popularity extends beyond Andhra Pradesh, resonating with pickle enthusiasts across the country who appreciate its bold flavor and versatility.

Lime pickle, a staple in Indian cuisine, is a tangy and spicy condiment that elevates the flavor of any dish. Made from fresh limes, it combines sour, salty, and spicy tastes in perfect harmony. The process involves slicing the limes and marinating them in a blend of spices like red chili powder, mustard seeds, turmeric, fenugreek seeds, and salt. After fermenting for several days, the flavors intensify, resulting in a vibrant yellow pickle with a robust aroma.

Commonly served as a side dish with rice, roti, or dosa, lime pickle enhances a wide range of meals, from simple dal to elaborate biryanis. It also adds zest to sandwiches, wraps, and salads. Beyond its delicious taste, lime pickle offers health benefits, being rich in vitamin C and antioxidants that boost immunity. Additionally, the spices used, like turmeric and fenugreek, are known for their anti-inflammatory properties and digestive benefits. Indian lime pickle is cherished by pickle enthusiasts for its versatility and robust flavor, making it a delectable accompaniment to any dish.

Pachranga achaar is a popular Indian pickle renowned for its unique blend of mixed vegetables and spices. It typically consists of a medley of vegetables such as carrots, turnips, cauliflower, and green chilies, marinated in a tangy and spicy mixture of mustard oil, vinegar, salt, and various spices like fenugreek seeds, fennel seeds, and turmeric. The vegetables are pickled to perfection, resulting in a tantalizing combination of sour, spicy, and savory tastes. Pachranga achaar is often enjoyed as a condiment with Indian meals, adding a burst of flavor to rice, roti, or dal. Its bold and tangy flavor profile makes it a favorite among pickle enthusiasts, and its long shelf life allows it to be enjoyed for months after preparation. Whether eaten as a side dish or used to enhance the flavor of other dishes, Pachranga achaar remains a beloved component of Indian cuisine.