Tangy, spicy, sweet, or bold — what’s your pickle personality?

From the fiery heat of a chilli pickle to the comforting tang of a sweet pickle relish, Indian kitchens have long mastered the art of pickling. These tiny jars of achar pack more than just flavour — they carry nostalgia, heritage, and a whole lot of love. 

This month, embrace the season’s bounty and transform your kitchen into a homemade pickle factory! Whether it’s your Nani’s aam ka achar, coastal-style fish pickles, or spicy garlic pickles, Foodism has rounded up 7 gourmet pickles you can easily make at home — no fancy equipment needed.

These Indian pickles are not just condiments; they’re an emotion. Let’s open a jar of tradition — and maybe a few tears of joy (or spice).

1. Mango Pickle (Aam ka Achar)

Ingredients:

• 500g raw mangoes (cut into 1-inch pieces)
• 3 tbsp mustard seeds (split & whole)
• 1 tbsp fenugreek seeds
• 2 tbsp red chilli powder
• 1 tsp turmeric powder
• 1 cup mustard oil
• 1 tbsp salt

Method:

1. Wash and sun-dry the raw mangoes. Ensure there's no moisture — this is key to long-lasting homemade pickles.
2. Dry roast the mustard seeds and fenugreek seeds; grind coarsely.
3. Mix the mango pieces with salt, turmeric, red chilli powder, and the spice mix.
4. Heat mustard oil till it smokes. Let it cool, then pour over the mango mixture.
5. Transfer your mango pickle or aam ka achar into a sterilised jar.
6. Let it ferment in sunlight for 7 days, shaking daily.

Tips:

• Always use clean, dry utensils to avoid spoilage.
• This Indian pickle is best matured for 2–3 weeks for full flavor.
• Add jaggery for a sweet pickle twist.

2. Chilli Pickle

Ingredients:

• 200g green chillies (slit)
• 1 tbsp mustard seeds
• 1 tsp fenugreek seeds
• ½ tsp turmeric powder
• 3 tbsp lemon juice
• ½ cup mustard oil
• Salt to taste

Method:

1. Slit chillies and dry them in sunlight for 2–3 hours.
2. Roast and coarsely grind mustard and fenugreek seeds.
3. Mix spices with lemon juice and salt. Add to the chillies.
4. Heat and cool mustard oil. Pour over the chilli mixture.
5. Store your chilli pickle in a dry jar.

Tips:

• Choose medium-spicy chillies for a balanced flavour.
• For Andhra pickle style, add garlic and red chilli powder.

3. Sweet Pickles & Sweet Pickle Relish

Ingredients:

• 3 cups cucumber (finely chopped)
• 1 cup onion (chopped)
• 1½ cups sugar
• 1 cup vinegar
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 1 tsp celery seeds

Method:

1. Mix cucumber and onion with salt. Let sit for 1 hour, then drain.
2. Boil vinegar, sugar, and spices to create the pickling syrup.
3. Add cucumber mixture to the syrup and simmer for 10 minutes.
4. Pour into sterilised jars.

Tips:

• This sweet pickle relish goes great in sandwiches or with cheese.
• Add red bell peppers for colour and a gourmet pickle flair.

4. Garlic Pickles

Ingredients:

• 1 cup garlic cloves (peeled)
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tbsp mustard seeds
• ½ cup mustard oil
• Salt to taste

Method:

1. Sun-dry peeled garlic for a few hours.
2. Dry roast mustard seeds, grind coarsely.
3. Mix all spices with garlic.
4. Heat and cool mustard oil, then mix it into the garlic.
5. Jar the garlic pickles and leave them in the sun for 5–7 days.

Tips:

• For the best flavour, use aged mustard oil.
• Store your garlic pickles in a cool, dry place to extend shelf life.

5. Fish Pickles & Prawn Pickle (Non-Veg Pickles)

Ingredients:

• 250g boneless fish or prawns
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• ½ cup sesame oil
• Salt to taste
• Curry leaves (optional)

Method:

1. Marinate fish or prawns with turmeric and salt.
2. Fry in sesame oil until golden. Set aside.
3. Heat more oil, add mustard seeds, fenugreek, and curry leaves.
4. Add ginger-garlic paste and sauté.
5. Add chilli powder and cooked fish/prawns. Mix well.
6. Cool and store in a sterilised jar.

Tips:

• Always use sesame oil for authentic Andhra pickles flavour.
• These non-veg pickles last 2–3 weeks refrigerated.
  
   

6. Lemon Pickle

Ingredients:

• 500g lemons (cut into quarters)
• 1 tbsp salt
• 1 tbsp sugar (optional)
• 1 tsp turmeric
• 1 tbsp chilli powder
• 1 tsp mustard seeds
• ½ cup mustard oil

Method:

1. Mix lemons with salt and let sit in sunlight for 3–4 days.
2. Add turmeric, chilli powder, and mustard seeds.
3. Optional: Add sugar for a sweet pickle twist.
4. Heat mustard oil, cool it, and pour over lemons.
5. Store and age your lemon pickle for at least 10 days.

Tips:

• For softer peels, blanch lemons for 2 minutes before peeling.
• Great with khichdi or theplas.
  
   

7. Mustard Pickles (Mixed Vegetable Achar)

Ingredients:

• 1 cup cauliflower florets
• 1 cup carrot sticks
• 1 cup green beans
• 1 tbsp mustard powder
• 1 tbsp turmeric
• 2 tbsp vinegar
• 1 tsp salt
• 1 tsp sugar
• ½ cup mustard oil

Method:

1. Blanch all vegetables. Dry completely.
2. Mix mustard powder, turmeric, vinegar, salt, and sugar.
3. Coat the vegetables well.
4. Heat mustard oil and pour over the veggies.
5. Let your mustard pickles rest for 3 days before use.

Tips:

• Store in small jars to avoid contamination.
• Use as a crunchy side for Indian and Western meals.

So there you have it — 7 jars of joy, each bursting with bold flavours and timeless tradition. These are not only just recipes but swaad ka pitara, it is a saviour for the ones staying far away from their home and missing the taste of home! With these interesting pickle recipes, you can uplift the taste of your regular meal. 

If you have any pickle recipes, then do share it with our vibrant food community on Foodism. Download the app now!

Remember: every great Indian pickle begins with clean jars, good oil, bold spices, and a lot of patience. Happy Pickling!