Regional Aachar
1. Punjabi Mango Achar
- Main Ingredient: Raw mango
- Oil: Mustard oil
- Flavor Profile: Bold, spicy, tangy, and very aromatic
- Special Touch: Often sun-dried for a few days before mixing with oil and spices
- Spices: Red chilli powder, turmeric, fennel seeds, nigella seeds (kalonji), fenugreek seeds, mustard seeds, salt
2. Andhra Avakaya (Spicy Mango Pickle)
- Main Ingredient: Raw mango
- Oil: Gingelly (sesame) oil
- Spices: Lots of red chilli powder, mustard powder, fenugreek powder, turmeric, salt
- Flavor Profile: Super spicy and fiery, signature to Andhra cuisine
- Special Touch: Made during summer and stored for months
3. Gujarati Methia Keri
- Main Ingredient: Raw mango
- Oil: Mustard oil
- Spices: Mustard seeds, fenugreek, turmeric, red chilli, salt
- Flavor Profile: Tangy and slightly bitter, mildly spicy
- Special Touch: Slightly dry texture with coarsely ground spices
4. Tamil Nadu’s Garlic or Lemon Urugai
- Main Ingredient: Garlic cloves or lemon pieces
- Oil: Sesame oil
- Spices: Mustard seeds, asafoetida, turmeric, red chilli powder, salt
- Flavor Profile: Rich, pungent, and sour (in lemon version)
- Special Touch: Garlic pickle is often sautéed before preserving
5. Kerala’s Tender Mango Pickle (Kannimanga Achar)
- Main Ingredient: Baby mangoes (whole)
- Oil: Coconut or gingelly oil
- Spices: Mustard seeds, red chilli powder, turmeric, salt, fenugreek, curry leaves
- Flavor Profile: Sour, spicy, and deep-flavored
- Special Touch: Usually served with Kerala sadya (feast)
6. Rajasthani Gunda & Mango Achar
- Main Ingredient: Gunda (glueberry) and mango
- Oil: Mustard oil
- Spices: Mustard, carom seeds (ajwain), fennel, fenugreek, turmeric, salt
- Flavor Profile: Bold, tangy, and slightly bitter
- Special Touch: Uses hardy fruits that preserve well in hot, dry weather
7. Bengali Tomato Khejur Achar (Sweet Pickle)
- Main Ingredients: Tomatoes, dates (khejur), raisins
- Oil: Mustard oil
- Spices: Panch phoron (five-spice mix), dry red chillies, sugar, salt
- Flavor Profile: Sweet, tangy, with a gentle heat
- Special Touch: Often made during winter and served as a chutney-like side
8. Himachali Lingdi Achar (Fiddlehead Fern Pickle)
- Main Ingredient: Lingdi (wild fern shoots)
- Oil: Mustard oil
- Spices: Turmeric, mustard seeds, red chilli, salt
- Flavor Profile: Earthy, mildly sour, and spicy
- Special Touch: Made using wild vegetables foraged from the mountains
9. Maharashtrian Chilli Thecha Achar
- Main Ingredients: Green chillies, garlic
- Oil: Groundnut oil
- Spices: Cumin, mustard, salt, lemon juice
- Flavor Profile: Spicy, tangy, garlicky
- Special Touch: More of a mashed chutney-pickle hybrid eaten fresh with bhakri
10. Kashmiri Muji Chetin (Radish Pickle)
- Main Ingredient: Grated or sliced radish
- Oil: Mustard oil
- Spices: Red chilli powder, fennel, caraway seeds, salt, mustard seeds
- Flavor Profile: Spicy, tangy, and slightly pungent
- Special Touch: Often made during winters and served with Kashmiri rice dishes
11. Bihari Amla Achar (Gooseberry Pickle)
- Main Ingredient: Amla (Indian gooseberry)
- Oil: Mustard oil
- Spices: Carom seeds, mustard, fenugreek, turmeric, salt
- Flavor Profile: Bitter, sour, spicy
- Special Touch: Amla is lightly boiled before pickling for better texture
12. Goan Prawn Balchão (Seafood Pickle)
- Main Ingredients: Dried prawns or shrimp
- Oil: Coconut oil or vegetable oil
- Spices: Red chilli, garlic, ginger, vinegar, sugar
- Flavor Profile: Spicy, tangy, umami-rich
- Special Touch: Preserved in vinegar for longevity, often eaten with rice
13. Punjabi Shalgam Gobhi Gajar Achar (Mixed Winter Veggie Pickle)
- Main Ingredients: Turnip (shalgam), cauliflower (gobhi), carrot (gajar)
- Oil: Mustard oil
- Spices: Mustard seeds, fenugreek, turmeric, red chilli, salt
- Flavor Profile: Tangy, spicy, and slightly sweet
- Special Touch: Popular in winter, this pickle often includes jaggery or sugar for a balanced taste
14. Kerala Tender Mango Pickle (Kannimanga Achar)
- Main Ingredient: Tender baby mangoes (whole)
- Oil: Coconut oil
- Spices: Mustard seeds, red chilli powder, fenugreek, asafoetida
- Flavor Profile: Sour, salty, and spicy
- Special Touch: Traditionally preserved in large ceramic jars with brine
15. Manipuri Yongchak Achar (Stink Bean Pickle)
- Main Ingredient: Yongchak (tree beans or stink beans)
- Oil: Mustard oil
- Spices: Chillies, garlic, salt, and sometimes fermented fish
- Flavor Profile: Strong, tangy, pungent
- Special Touch: A staple in many Manipuri households, often eaten with rice
16. Gujarati Methia Keri Achar (Fenugreek Mango Pickle)
- Main Ingredients: Raw mangoes, split fenugreek seeds (methi), mustard
- Oil: Mustard oil
- Spices: Asafoetida, turmeric, salt, red chilli
- Flavor Profile: Bitter-spicy with deep earthy undertones
- Special Touch: Distinctly bitter-spicy and famous for its long shelf life
17. Andhra Avakaya (Spicy Mango Pickle)
- Main Ingredient: Raw mango
- Oil: Gingelly (sesame) oil
- Spices: Mustard powder, red chilli powder, fenugreek, salt
- Flavor Profile: Fiery and intense
- Special Touch: Known for its bold color and powerful taste — iconic in Andhra meals
18. Rajasthani Ker Sangri Achar
- Main Ingredients: Ker berries and sangri beans (desert vegetables)
- Oil: Mustard oil
- Spices: Dry mango powder, carom seeds, asafoetida
- Flavor Profile: Earthy, tangy, and spicy
- Special Touch: A desert delicacy made from drought-resistant wild veggies
