International Pickle Day 2024: Top Indian Pickles Across India

Mango Pickle: Made from sun-dried raw mangoes and spices, available in tangy, spicy, or sweet varieties, with regional variations offering unique flavours.

Mixed Pickle: A blend of various fruits, vegetables, and spices, using mustard oil for a tangy flavour, commonly prepared in winter when fresh vegetables are abundant.

Lemon Pickle: A sweet, tangy, and spicy pickle often including roasted mustard seeds, rich in vitamin C and iron, and aids digestion.

Chilli Pickle: Made with green or red chillies and spices, green chilli pickles aid weight loss, and red chilli pickles are very spicy and made with cottonseed oil.

Gunda Pickle: Popular in western India (Gujarat, Rajasthan), made from tangy, sticky gum berry (gunda).

Amla Pickle: Made from Indian gooseberry (amla), rich in Vitamin C, it helps with acidity and gas.

Kolhapuri Thecha: The spiciest pickle from Maharashtra, made with Kolhapuri red chillies, peanuts, garlic, and hing, can be stored for months.

Gajar-Gobi-Shalgam ka Achar: It is popular in northern India, made with carrots, turnips, cauliflowers, jaggery, mustard, and red chillies, can be stored for up to a year.

Pachranga: A mix of raw mango, lotus stem, chickpeas, karonda, amla, or carrots, stored in sterilised jars with extra oil, lasts more than a year.