Introduction
Indian pickles — known as achar or achaar — are one of the great condiments of South Asian cooking. Intensely flavoured, deeply spiced, and preserved in mustard oil or brine, a good Indian pickle transforms any meal: a smear of mango pickle alongside plain dal and rice, a spoonful of lime pickle with roti, or a fiery chilli pickle with a simple egg curry.
Unlike Nepali achar (which is typically freshly made), Indian pickles are preserved for months — made in large batches, matured in clay pots or glass jars, and developed over time into deeply complex condiments.
This guide covers the most popular Indian pickles available in the UK — what they are, how they taste, and how to use them.
1. Mango Pickle (Aam Ka Achar)
What Is It?
Mango pickle is the most beloved and widely consumed Indian pickle — made from raw, unripe mango pieces preserved in mustard oil with a blend of spices including fenugreek seeds, nigella seeds, turmeric, chilli, and salt. It is sharp, sour, spicy, and intensely savoury all at once.
Regional Variations
- North Indian mango pickle — mustard-oil based, chunky, fiery, and pungent; the most widely available style in UK shops
- Punjabi mango pickle — particularly bold with whole spices and generous chilli
- South Indian mango pickle — often made with gingelly (sesame) oil, sometimes sweeter, with curry leaves
- Gujarati mango pickle — sometimes sweeter, with a distinctive spice blend
How to Use It
- A teaspoon alongside Dal Bhat or plain rice
- Spread thinly inside a roti or paratha
- As a condiment with curd (yoghurt) rice
- Stirred into a marinade for grilled chicken
Best Brands in the UK
Patak’s, Priya, Mother’s Recipe, and Nilon’s are all widely available. Each has a slightly different spice profile — try a few to find your favourite.
2. Lime Pickle (Nimbu Ka Achar)
What Is It?
Lime pickle is made from whole limes or lime pieces cured in salt, turmeric, chilli, and mustard oil, then left to ferment and mature for weeks or months. The sourness of the lime, the heat of the chilli, and the pungency of the mustard oil combine into something deeply complex and intensely flavourful.
Styles
- Fresh lime pickle — brighter, sharper, less matured; used quickly after making
- Preserved/matured lime pickle — the lime skin softens completely, the bitterness mellows, and the flavour becomes rounded and deep over weeks of maturation
- Sweet lime pickle — popular in Gujarat; sugar or jaggery is added to balance the sourness
How to Use It
- A small piece alongside dal and rice — use sparingly, it is intense
- With roti or paratha
- As a condiment with biryani or pilaf
- Chopped finely and mixed into yoghurt as a quick raita
3. Chilli Pickle (Mirchi Ka Achar)
What Is It?
Chilli pickle is made from whole green or red chillies — either stuffed with a spiced filling or pickled whole in mustard oil and salt. It is fiery, pungent, and deeply savoury — not for the faint-hearted but loved by those who enjoy real heat alongside their food.
Styles
- Stuffed chilli pickle (bharwan mirchi) — large green chillies slit and stuffed with a mixture of ground spices (fennel, coriander, mustard), then packed in mustard oil
- Whole chilli pickle — small chillies pickled whole; simpler and quicker
- Andhra chilli pickle — South Indian style, very hot, with sesame and tamarind
How to Use It
- One whole chilli alongside any meal for serious heat lovers
- Chopped and added to sandwiches or wraps for a South Asian kick
- As a condiment with pakoras, samosas, and fried snacks
4. Mixed Pickle (Achar)
What Is It?
Mixed pickle — sold as “achar” or “mixed pickle” — contains a combination of vegetables and fruits pickled together: typically mango, lime, carrot, turnip, and chilli, all preserved in spiced mustard oil. It is the most versatile Indian pickle — a jack of all trades that works with almost any South Asian meal.
How to Use It
- The everyday all-purpose pickle — works with rice, dal, roti, paratha, and curry
- A spoonful alongside any simple meal to add instant complexity
- Stirred into yoghurt for a quick pickle raita
Best Brands in the UK
Patak’s Mixed Pickle and Nilon’s Mixed Pickle are the most popular. Both are widely available and consistently good.
5. Garlic Pickle (Lahsun Ka Achar)
What Is It?
Whole garlic cloves pickled in mustard oil with chilli, turmeric, and spices. Intensely garlicky, pungent, and deeply savoury — a strong flavour that is not for everyone but is absolutely loved by garlic fans.
Garlic pickle is particularly popular in Rajasthan and Punjab, where it is eaten alongside bajra roti or as a condiment with simple dals.
6. Carrot and Turnip Pickle (Gajar Shalgam Achar)
What Is It?
A lighter, crunchier pickle made from julienned carrots and turnips pickled in mustard oil with mustard seeds, chilli, and turmeric. More refreshing than mango or lime pickle — this is the pickle to reach for when you want something that adds crunch and tang without overwhelming intensity.
It is particularly popular in Punjab and often made fresh in winter when carrots and turnips are in season.
How to Store Indian Pickle
- Before opening: Store in a cool, dark cupboard. Most commercial pickles are shelf-stable for 1–2 years unopened.
- After opening: Refrigerate and use within 3–6 months. Always use a clean, dry spoon — moisture is the enemy of preserved pickle.
- Oil level: Ensure the vegetables remain submerged under the oil layer. If the oil level drops, top up with a little fresh mustard oil.
Indian Pickle vs Nepali Achar: Key Differences
| Indian Pickle | Nepali Achar | |
|---|---|---|
| Preservation | Long-preserved (weeks/months) | Usually fresh (same day) |
| Base | Mustard oil or brine | Mustard oil, often raw |
| Key spice | Fenugreek, nigella, mustard | Timur, sesame |
| Texture | Soft, matured | Fresh, vibrant |
| Intensity | Very intense — use sparingly | Bright and tangy |
Where to Buy Indian Pickles in the UK
Popular brands like Patak’s and Mother’s Recipe are available in most UK supermarkets. For a wider selection — including regional varieties, specialist brands, and Nepali achar — MasalaMart stocks a full range of South Asian pickles delivered anywhere in the UK.
Shop at masalamart.com and use code FESTIVAL10 for 10% off orders over £50.
Frequently Asked Questions
How spicy is Indian mango pickle?
It varies by brand and style. Most North Indian mango pickles are moderately to very spicy. If you are sensitive to heat, look for “mild” variants or try a Gujarati style which tends to be more balanced.
Can I eat Indian pickle every day?
A small amount as a condiment is fine and traditional — a teaspoon alongside a meal. Indian pickles are high in salt and oil, so large quantities daily are not recommended. A little goes a long way.
Is Indian pickle vegan?
Most Indian pickles are naturally vegan — they contain vegetables, fruit, oil, and spices with no animal products. Always check the label to be sure.
What is the difference between achar and pickle?
They are the same thing — achar is the South Asian word for pickle. The term is used interchangeably across Indian, Nepali, Pakistani, and Sri Lankan cooking.