Beyond Aam Ka Achaar: Four Regional Pickles You Need to Try

For most of us, achaar begins and ends with mango—but that’s only part of the story. Across kitchens shaped by climate, ingredients, and tradition, regional pickles bring bold, distinct flavours that rarely get the spotlight.

From Rajasthan’s garlic fields to the coconut-rich Konkan coast, every region has its own take on achaar. This summer, move beyond mango and discover four regional pickles worth making space for.

Lahsun ka Achaar (Garlic Pickle)
Madhya Pradesh/Rajasthan

Fresh garlic fills summer markets, and in MP and Rajasthan, garlic pickling is a beloved ritual. Bold, pungent, and deeply satisfying, this pickle transforms simple dal-roti into a complete meal, as mustard oil slowly mellows the garlic into a rich, subtly sweet, spiced delight.

Prep time: 20 mins | Resting time: 5–7 days | Makes: 1–2 jars

Ingredients

• 2 cups fresh garlic cloves, peeled
• 3 tbsp mustard oil
• 1 tsp mustard seeds
• 1 tsp fennel seeds (saunf)
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp amchur (dry mango powder)
• 1 tsp salt (or to taste)
• ½ tsp kalonji (nigella seeds)

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Method

1. Peel all garlic cloves and pat them completely dry with a clean cloth. Any moisture will spoil the pickle.
2. Heat mustard oil in a small pan until it just begins to smoke, then take it off the heat and let it cool completely.
3. In a clean, dry bowl, combine garlic cloves with red chilli powder, turmeric, amchur, salt, kalonji, fennel seeds, and mustard seeds. Mix well.
4. Pour the cooled mustard oil over the spiced garlic and toss until every clove is well coated.
5. Transfer to a sterilised glass jar, press down gently, and seal.
6. Place in sunlight for 5–7 days, shaking the jar once daily. The garlic will soften, and the flavours will deepen.
7. Taste on day 5 — it’s ready when the garlic has turned slightly translucent, and the oil has taken on a deep orange colour.

Storage: Refrigerate after opening. Stays good for up to 3 months.

Prawn Pickle (Royyala Pachadi)
Andhra Pradesh/Coastal South India

A coastal South Indian favourite, this prawn achaar is shelf-stable, travel-friendly, and slow-cooked in a fiery, tangy masala. Bold and deeply spiced, it only gets better with time—each bite carrying a story.

Prep time: 20 mins | Cook time: 30 mins | Makes: 1–2 jars 

Ingredients

• 250g small prawns, cleaned and deveined
• 4 tbsp sesame oil or mustard oil
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 1½ tsp mustard seeds
• 1 sprig of curry leaves
• 2 tbsp vinegar
• 1 tsp fennel seeds
• Salt to taste

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Method

1. Wash prawns thoroughly, pat completely dry, and set aside. Moisture is the enemy of a long-lasting pickle.
2. Heat oil in a heavy pan. Add mustard seeds and fennel seeds, and let them splutter.
3. Add curry leaves and ginger-garlic paste. Fry on medium flame for 2–3 minutes until the raw smell disappears.
4. Add red chilli powder and turmeric, stir well, and cook the masala for another 2 minutes.
5. Add prawns and mix until fully coated in the masala. Cook on low-medium flame for 10–12 minutes, stirring regularly.
6. Add vinegar and salt. Stir well and cook for another 5 minutes until the oil separates and the mixture is nearly dry.
7. Take off the heat and cool completely before transferring to a sterilised jar. Ensure the oil covers the top layer of prawns.

Storage: Refrigerate immediately. Stays good for 3–4 weeks.

Kokum Pickle
Goa/Coastal Maharashtra/Konkan

Kokum may be known in cities as a summer drink, but along the Konkan coast, it’s been pickled for generations. Tart, fruity, and intensely flavoured, this achaar pairs beautifully with rice and fish curry—unlike anything in a North Indian kitchen.

Prep time: 15 mins | Resting time: 3–4 days | Makes: 1 jar

Ingredients

• 1 cup fresh or dried kokum
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 2–3 green chillies, slit
• 1 tsp ginger, finely grated
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp salt (or to taste)
• 1 sprig of curry leaves

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Method

1. If using dried kokum, soak in warm water for 20 minutes and drain. If using fresh, wash and pat dry.
2. Heat coconut oil in a small pan. Add mustard seeds and let them splutter.
3. Add curry leaves, green chillies, and grated ginger. Sauté for one minute on low flame.
4. Add turmeric and red chilli powder, stir once, and immediately take off the heat. Let it cool completely.
5. In a bowl, combine kokum with salt and pour the cooled spiced oil over it. Mix gently.
6. Transfer to a clean glass jar and seal. Rest at room temperature for 3–4 days before eating.
7. The pickle is ready when the kokum has softened and absorbed all the spices.

Storage: Stays good in the refrigerator for up to 6 weeks.

Chicken Pickle (Murgh ka Achaar)
Hyderabad/South India

Hyderabadi chicken pickle turns even the indifferent into fans. Tender chicken slow-cooked in mustard oil and spices, tangy with vinegar and fiery from red chillies—it’s a meal with rice or paratha, and a true South Indian favourite.

Prep time: 20 mins | Cook time: 40 mins | Makes: 1–2 jars

Ingredients

• 500g boneless chicken, cut into small pieces
• 5 tbsp mustard oil
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• ½ tsp fenugreek seeds (methi dana)
• 2 tbsp vinegar
• 1 sprig of curry leaves
• Salt to taste

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Method

1. Wash chicken pieces thoroughly and pat completely dry. This step is critical — any moisture will shorten shelf life significantly.
2. Heat mustard oil in a heavy pan until it smokes lightly, then reduce to medium flame.
3. Add mustard seeds, fennel seeds, and fenugreek seeds. Let them splutter for 30 seconds.
4. Add curry leaves and ginger-garlic paste. Fry for 3–4 minutes until golden and fragrant.
5. Add red chilli powder and turmeric, stir well, and cook the masala for 2 minutes.
6. Add chicken pieces and mix until fully coated. Cook on medium flame for 15–20 minutes, stirring frequently.
7. Add vinegar and salt. Reduce the flame to low and cook for another 10–12 minutes until the oil separates and the chicken is completely dry with no moisture remaining.
8. Cool completely before transferring to a sterilised glass jar. Press down and ensure oil covers the top.
9. Rest for 1–2 days before eating — the flavour deepens significantly overnight.

Storage: Refrigerate immediately. Stays good for 3–4 weeks.