Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, aachar in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China,  salsas in Mexico,  and much, much more.

But pickling foods does much more than simply preserve them. It can also change their taste and texture in a profusion of interesting—and yummy—ways. It’s no surprise that cultures across the globe enjoy such an assortment of pickled foods, as you would discover on your international food expedition. In fact, food experts say, the evolution of diverse pickled foods in different cultures has contributed to unique cultural food preferences, such as spicy sour tastes in Southeast Asia and acidic flavors in eastern Europe.

Let’s See more about Indian Pickels aka AACHAR!

From selecting the right raw materials to carefully preparing the ingredients, from assembling the pickles to adding spices and then waiting for the pickle to be finally ready – a lasting memory of childhood vacations is that of helping our grandmothers make aachar. No meal is complete without a spoonful of the sweet, sour, spicy, and mouthwatering Indian pickle.

Pickles in India are of three basic types: Those preserved in vinegar; those preserved in salt; and those preserved in oil.

The process of pickling is one of the best ways to preserve a food item. Once preserved, the pickled food will not need refrigeration, and so it travels well, making it ideal for long-distance journeys.

Every state in India probably has several unique varieties of pickles that spice up our palate and taste buds with a spicy and tangy hit of flavors, and Mangoes, Lemons, and Chillies are indisputably the most favorite ingredients.

Here are some varieties of pickles

1. Mango pickle- Mango pickle is a traditional Indian condiment made with raw mangoes, spices, and oil. It is popular all over India and is served in restaurants, weddings, etc.
2. Mixed pickle- In India, mixed pickle is usually made of a different combination of vegetables and fruits (raw mango, lime, chilies, carrots, etc). This pickle is usually savory and cooked in oil.
3. Chana methi achar- Relatively lesser known across the country, this unique pickle is rather popular in Gujarat and is made of chickpeas, and dry fenugreek seeds perked up with a large assortment of spices and preserved with mustard oil. One can even find variations of the same, with mango being the most popular addition.
4. Kohlapuri thecha- More of a chutney-pickle preparation than a standalone pickle from Maharashtra, this one, as the name suggests, is made up of fiery Kolhapuri red chilies and a mix of peanuts, salt, garlic, and asafoetida. Kolhapuri thecha is quite famous for its spiciness and is known to have made people sweat and their tongues swell with its hot flavor!
5. Green apple pickle- While the apples from Jammu and Kashmir will require another blog of their own, the green apple pickle from the region is equally delicious. Sweet and tart, thanks to the apples and spices, the pickle can be savored with bread or just on its own.
6. Tindora achar- Tindora is also known as Ivy Gourd is a vegetable that regulates blood sugar levels, prevents obesity, and improves digestion. One of Gujarat’s most famous pickles, you need to set aside all doubts and give this delicious pickle a try!