The History of Pickles in India

Imagine breathing in the sharp tang of raw mangoes, the earthy warmth of mustard seeds, and the boldness of red chillies during your mealtimes. This is the essence of Indian pickles (achars). From sun-drenched courtyards where generations come together to chop, spice, and jar these achaars to modern kitchens, the history of Indian pickles is a tale of flavours, memories, and heritage. With Sweet Karam Coffee, let us travel through this vibrant journey. This blog will explore the history of pickles in India, regional varieties, and the global rise of Indian pickles.

Ancient Roots: Tracing the History of Pickles in India

Long before refrigerators and supermarkets, Indian kitchens mastered the art of preservation. The history of pickles in India is very rich. Previously, achaars were made in earthen pots and buried in cool soil. They were filled with mangoes marinating in mustard oil and rock salt that would slowly transform under the sun's warmth. 

Pickle History: How Ancient Communities Preserved Seasonal Produces

Over 4,000 years ago, people used salt and oil to preserve vegetables during harsh summers. Mangoes, lemons, and other vegetables were sun-dried until shrunk. They were then packed into clay martabans with layers of spice. 

The Cultural Ritual of Pickle Making in Summer

In India, summer is a season of clinking jars, cutting different vegetables, and smelling mustard oil that mingles with raw mangoes. From Tamil Nadu’s Maavadu Mango Achar to Andhra’s Avakkai, pickles are loved universally. In Rajasthan, families gather to stuff red chilies with bold masala and in Gujarat, lemons are bathed in jaggery and turmeric. The traditional method includes selecting fresh vegetables, grinding spices on stone slabs, and sunning jars until the oil shimmers like liquid gold. It is a labour of love, where every stir carries ancestral stories.

Different Types of Pickles in India

India’s pickles are as diverse as its festivals. Each region’s soil, climate, and culture are bottled into unique flavours- fiery, sweet, sour, or umami. Let us see the different pickles in India.

South: Gooseberry & Mango Pickle

The nellikai (gooseberry) transforms into a tangy gem in South India. Rich in vitamin C, these emerald fruits are steeped in salt, chili, and fenugreek, their bitterness mellowing into a sweet aftertaste. Meanwhile, Sweet Karam Coffee’s Maavadu Mango Achar captures the summers in a jar- tiny mangoes preserved with mustard and chili, their crispness intact. Paired with curd rice, it is nostalgia on a spoon.

North: Punjabi Stuffed Red Chili Pickle

In Punjab, winters mean plump lal mirch stuffed with crushed garlic, fennel, and mango powder. These chilies sunbathe for days, their heat softening into a bold, tangy punch. A dollop of parathas turns breakfast into a celebration.

East: Bamboo Shoot Pickle from the Northeast

Bamboo shoot pickles are made in Nagaland's foggy highlands by fermenting hot bhut jolokia with earthy mustard oil. This creates a smoky, aromatic pickle, which is subsequently mixed into stews or served with steaming rice. It is known to connect tribes to their forests.

West: Sweet and Sour Lemon Pickles from Gujarat

Gujarat’s pickles sing with balance- lemons cured in jaggery, turmeric, and cumin. They have a citrusy zing and subtle spice that pairs perfectly with thepla or dal-rice, proving that simplicity can dazzle.

Pickles on the Global Plate

From New York to Australia, Indian pickles are globetrotters. American Indians and Indians residing in the US stock up on avakkai and limbu ka achar, while chefs in London drizzle mango pickle oil on avant-garde dishes.

How Indian Pickles Are Gaining Popularity Globally

Beyond their cultural importance, pickles from India are becoming famous in the world market for exports. This has enhanced palates and established a place in foreign cooking. Today, several brands ship pickle jars worldwide, bridging continents with flavours like South Indian Masalas and tender mango pickles. Exports to more than 50 countries prove that a spoonful of achar can evoke home wherever you are. 

Enjoy a Timeless Taste of Tradition with Sweet Karam Coffee

Just as Sweet Karam Coffee’s signature blend revives childhood memories, our pickles- crafted with gingelly oils, handpicked spices, and zero palm oil and preservatives invite you to savour authenticity. Whether it is the fiery crunch of Maavadu or the citrusy glow of lemon pickle, each jar is a story bottled with care. Explore our different types of Indian pickles online. With doorstep delivery, tradition is just a click away.