A Guide to Indian Pickles: 8 Types of Achar and How to Eat Them

India has hundreds of regional pickles, but a handful show up on tables across the country. Here is a quick guide to the classics and how to enjoy them.

Aam ka Achar (Mango): The most popular pickle in India. Spicy, tangy and oily — perfect with dal-chawal, parathas or curd rice.

Nimbu ka Achar (Lemon): Mellow and tangy, often eaten as a digestive after meals. Great with khichdi.

Lahsun ka Achar (Garlic): Bold and fiery whole garlic cloves. A little goes a long way with roti and dal.

Mixed Vegetable: Carrot, cauliflower and turnip — a winter favourite across North India.

Gobi Gajar Shalgam: The famous sweet-and-sour Punjabi winter pickle, mellowed with jaggery.

Hari Mirch (Green Chilli): Stuffed green chillies with a tangy mustard filling — for those who like heat.

Amla (Gooseberry): Tart, vitamin-C rich and wholesome, traditionally eaten in winter.

Meetha Aam Chunda: A sweet grated-mango preserve, loved by kids with theplas and puris.

The rule of thumb: oily, spicy pickles pair with plain rice and simple dals; sweet pickles pair with flatbreads and snacks. A spoonful with any meal is the Indian way.