7 Regional Indian Pickles You Must Try

Tamil Nadu Brinjal Pickle (Kathirikai Achar)

Eggplants in tangy tamarind and curry leaves, embodying Tamil Nadu's spicy essence.

Ginger Pickle (Adrak Ka Achar)

Sweet and spicy ginger chunks preserved with jaggery and aromatic spices.

Kashmiri Dum Aloo Pickle

Baby potatoes in saffron and fennel spices, offering a unique Kashmiri flavor.

Rajasthani Laal Maas Pickle

Fiery pickle made with red chilies, garlic, and robust Rajasthani spices.

Bengali Bitter Gourd Pickle (Karela Achar)

Bitter gourd chunks with mustard seeds and spices, balancing bitterness with tanginess.

South Indian Mixed Vegetable Pickle (Avakkai)

Spicy, tangy blend of vegetables with mustard seeds and South Indian spices.

Punjabi Mango Pickle (Aam Ka Achar)

Tangy raw mangoes with mustard, fennel, and spices; a North Indian staple.