List of Indian pickles

This is a list of commonIndian pickles, which have a wide range of flavours and textures. Pickle is calledAchaar(अचार) inHindi,Urugaai(ஊறுகாய்) inTamil,Uppinakayi(ಉಪ್ಪಿನಕಾಯಿ) inKannada,Ūragāya(ఊరగాయ) orPacchadi(పచ్చడి) inTelugu,Lonache(लोणचे) inMarathiandKonkani, andAthanum(અથાણું) inGujarati.  Indian pickles are generallypickledwith oil, vinegar, lemon juice, or water.Indian pickles are often made into freshrelishandchutney,which provides additional flavours to food. Many types of foods inIndian cuisineare pickled, such asmangoes,gooseberries, andlemons.Some Indian families have family recipes for pickles and chutney, passed down through generations.
Pickle goosberryorIndian gooseberrypickleis a popular spicy pickle inSouth Asia,India, andPakistan. Gooseberries are a great source of vitamin C, vitamin A, calcium, and phosphorus.It is prepared bypressure cookinggooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added.The pickle can be stored in a refrigerator and used for about 15 days.
Assorted pickle, also referred to asmixed pickles, ismixed pickleinIndianandPakistani cuisine. It is prepared by boiling a marinade and then cooking vegetables in the marinade.
Carrot pickleis prepared bydicingacarrotand addinggreen chili peppersand ginger.
Garlic pickleis a popular spicy pickle inAndhra PradeshandTamilnadu.It is prepared by mixing peeled garlic cloves with mustard seeds andjaggeryalong with a pinch of salt, with jaggery acting as the sweetener. Tamil people add some turmeric , chilli powder and a pinch of salt to the stir fried garlic
Green chili pickleis manufactured inRajasthan,Karnataka,Maharashtra, and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them withginger,garlic, and green chili pickles. Other flavouring agents includemango powder,nimbu ras, andfenugreek. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods.
Roselle orHibiscus leaves pickle(Hibiscus Sabdariffa) is a popular pickle in Andhra Pradesh where it is known asGongura pacchadi. It is also consumed inTelangana,Tamil Nadu, Maharashtra, and Karnataka. In some of India'sNorth-Eastern states, the plant is known asaamelliormwitha.
A dish termed "Indian pickle" may includecabbage,cauliflower, carrot,french beans(green beans), onion, radishes,gherkins,celery, garlic, and other foods.
Meats that are pickled in Indian cuisine includemutton,Fish,pork,quail,partridge,shrimp, andlobster.
Spicy onion pickleis prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.
Raw mango and chickpea pickleis prepared by marinating grated raw green mango with salt and turmeric powder for one day and mixing it with soakedchickpeaand other ingredients, then letting it sit for four days.
Red chili pickleis prepared by slittingred chillieslength-wise, stuffing them with fenugreek powder, and placing them in a closed porcelain jar for one month.
Sweet mango pickleis prepared by cutting mangoes into pieces and adding sugar syrup over them, along with other ingredients, then keeping them sealed in a jar under the sun until the mangoes become soft.
Sweet sour lemon pickleis a sweet and sour pickle. It is prepared by cuttinglemonsinto halves and sprinkling salt and pouring sugar syrup over them and marinating for one week.
Tomato pickleis a spicy pickle. It is prepared by cooking ripetomatoesand adding spices along withmustardpowder.
Coconut pickleis commonly served along with south Indian breakfasts. Unlike other pickles, it is perishable. It is made of grated raw coconut and has a much shorter preparation time than most Indian pickles.