Spicy Indian Pickles You Can Make at Home

Spicy Indian Pickles You Can Make at Home

Pickles — or “achaar” as they are fondly known in India — are more than just condiments. They are flavour bombs that carry stories, tradition, regional flair, and love in every bite. Every household has its own secret recipe passed down through generations. And contrary to popular belief, making Indian pickles at home isn’t just for the experts. With the right ingredients, techniques, and a little patience, anyone can whip up a jar of spicy, tangy joy.

In this blog, we’ll explore:

• The cultural essence of Indian pickles

• Common ingredients and essential spices

• Safety and storage tips

• Step-by-step recipes for popular Indian pickles

• Quick pickles for busy cooks

• Tips for customising flavours

Why Are Indian Pickles So Popular?

Pickles play a vital role in Indian cuisine. Whether it’s a spoonful of mango pickle alongside dal-chawal or lime pickle paired with parathas, these spicy-sour sidekicks enhance the meal tenfold. They:

• Add contrast to bland or subtle dishes

• Stimulate appetite

• Preserve seasonal produce

• Provide digestive benefits (thanks to fermentation in some cases)

• Serve as travel-friendly accompaniments

Each region in India brings a unique touch — Andhra pickles are fiery and bold, Gujarati pickles are sweet and tangy, while Kerala pickles use coconut oil and mustard seeds.

Key Ingredients Used in Indian Pickles

1. Main Vegetable/Fruit Base

• Raw mangoes

• Limes or lemons

• Green chillies

• Gooseberries (amla)

• Garlic

• Carrots, turnips, radishes

• Ginger

• Tomatoes

2. Oil

Oil not only carries flavour but also acts as a preservative. Popular choices:

• Mustard oil (for North Indian and Bengali pickles)

• Sesame oil (used heavily in South India)

• Groundnut oil (for Gujarati and Maharashtrian pickles)

3. Spices & Seasonings

Each recipe might use a different mix, but commonly used spices include:

• Mustard seeds (rai)

• Fenugreek seeds (methi)

• Fennel seeds (saunf)

• Asafoetida (hing)

• Turmeric (haldi)

• Red chilli powder (degghi or Kashmiri for colour)

• Salt (acts as a preservative)

• Vinegar or lemon juice (for acidity and preservation)

Safety Tips for Pickling at Home

• Sterilise jars properly before use to avoid mould.

• Use non-reactive containers (glass or ceramic) — avoid aluminium or copper.

• Always use dry utensils; moisture can lead to spoilage.

• Ensure adequate oil coverage on top if the recipe calls for it.

• Store in a cool, dry place or refrigerate for longer shelf life.

• Label your jars with dates.

Classic Indian Pickle Recipes

Let’s now explore step-by-step recipes that are beginner-friendly yet truly authentic.

1. Spicy Mango Pickle (Aam Ka Achaar)

Ingredients:

• Raw mangoes (unripe) – 500g

• Mustard oil – 200ml

• Salt – 3 tbsp

• Turmeric powder – 1 tbsp

• Red chilli powder – 2 tbsp

• Fennel seeds – 1 tbsp

• Fenugreek seeds – 1 tbsp

• Mustard seeds – 2 tbsp

• Asafoetida – ½ tsp

Steps:

1. Wash, dry and chop mangoes into small cubes.

2. Sprinkle salt and turmeric. Let it sit in sunlight for 1–2 days.

3. Dry roast fennel, fenugreek, and mustard seeds. Coarsely grind.

4. Mix all ingredients with mangoes.

5. Heat mustard oil till smoking, cool slightly, and pour over.

6. Store in a clean jar and let it sit in sun for 3–5 days before use.

2. Instant Green Chilli Pickle

Ingredients:

• Green chillies – 200g

• Mustard seeds – 2 tbsp

• Lemon juice – 3 tbsp

• Salt – to taste

• Turmeric powder – ½ tsp

• Mustard oil – 100ml

Steps:

1. Slit chillies lengthwise.

2. Mix all spices with lemon juice.

3. Heat mustard oil, let it cool a bit.

4. Combine chillies and oil-spice mixture in a jar.

5. Can be eaten in 2–3 hours, lasts up to 10 days refrigerated.

3. Lemon Pickle (Nimbu Ka Achaar)

Ingredients:

• Lemons – 10

• Salt – 3 tbsp

• Red chilli powder – 1 tbsp

• Turmeric – 1 tsp

• Sugar – optional, 2 tbsp (for sweet-spicy version)

Steps:

1. Wash and dry lemons completely. Cut into quarters.

2. Mix with salt and turmeric. Let it sit for 4–5 days in sunlight.

3. Once softened, add red chilli powder.

4. Optional: Add sugar and store for a few more days.

5. Ready to eat after 7–10 days.

4. South Indian Style Garlic Pickle

Ingredients:

• Garlic cloves – 100g

• Tamarind pulp – ¼ cup

• Red chilli powder – 1 tbsp

• Jaggery – 2 tbsp

• Sesame oil – 100ml

• Mustard seeds – 1 tsp

• Fenugreek seeds – ½ tsp

• Asafoetida – ¼ tsp

• Salt – to taste

Steps:

1. Fry garlic in sesame oil till golden. Remove and set aside.

2. In same oil, splutter mustard seeds and fenugreek.

3. Add tamarind pulp, jaggery, salt, and chilli powder. Simmer.

4. Add garlic and cook until oil separates.

5. Cool and store in a glass jar.

5. Punjabi Mixed Vegetable Pickle

Ingredients:

• Carrots, cauliflower, turnips – 500g (cut into strips)

• Mustard oil – 250ml

• Mustard seeds – 3 tbsp

• Red chilli powder – 1 tbsp

• Turmeric – 1 tsp

• Salt – 2 tbsp

• Vinegar – ½ cup

Steps:

1. Blanch vegetables. Dry thoroughly.

2. Mix with all dry spices.

3. Heat oil, cool it, and add to mix along with vinegar.

4. Store for 2–3 days before use. Keeps for weeks in fridge.

Quick & Instant Pickles for Busy Lives

Short on time? Try these no-cook, under-10-minute pickles:

1. Quick Cucumber Pickle

• Sliced cucumber

• Vinegar

• Salt

• Sugar

• Mustard seeds

Just mix and chill. Use within 2–3 days.

2. Tomato Thokku (South Indian Style)

• Grated tomato

• Mustard seeds

• Oil

• Curry leaves

• Asafoetida

• Red chilli powder

Sauté and cook till thick. Stays 1 week in fridge.

Regional Pickle Highlights Across India

These regional favourites represent the diverse culinary geography of India. Pickles are not just condiments here — they’re culinary legacies.

Health Benefits of Traditional Indian Pickles

• Aid digestion due to probiotics (especially fermented pickles)

• Rich in antioxidants from spices

• Natural appetite stimulants

• High shelf life – perfect for preserving seasonal produce

• Can be adapted to dietary needs (vegan, oil-free, low-salt versions possible)

Customisation Ideas for Pickle Lovers

• Less spicy? Use Kashmiri chilli powder for colour without heat.

• Oil-free version? Try lemon juice or vinegar-based recipes.

• Low-salt needs? Use pink Himalayan salt and refrigerate immediately.

• Add crunch? Mix in roasted peanuts or chana dal.

Storing, Serving & Pairing Suggestions

Storage:

• Always use dry spoons to avoid contamination.

• Refrigerate once opened if not preserved in full oil.

• Use within 1–3 months, or up to a year if fully preserved.

Pairing Ideas:

• Parathas and lemon pickle

• Curd rice with mango pickle

• Roti with mixed vegetable pickle

• Plain dal-chawal and garlic pickle

• Idli or dosa with tomato thokku

Final Thoughts: Bringing India’s Bold Flavours to Your Table

Homemade Indian pickles are soulful, fiery, and satisfying. Whether you’re a spice-lover, a traditionalist, or a curious foodie, there’s a pickle recipe for you. Making your own allows control over spice, salt, oil — and brings the joy of preserving your own food.

And the best part? Once you master a few recipes, you can start inventing your own blends. Add a pinch of this, a dash of that, and you’ve created your own family favourite.

So, go ahead — chop, spice, and stir up your own jar of Indian sunshine!