8 Most Famous Indian Pickles And Their Origin Place

Edited By: Pragati Bhandari Edited By: Pragati Bhandari

Aam ka Achaar (Mango Pickle) Origin: Aam ka achaar is popular all over India, but the North Indian states of Punjab and Rajasthan are particularly known for their spicy and tangy mango pickles.

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Gujarati Methi Thepla Pickle Origin: Gujarat is famous for its methi (fenugreek) thepla pickle. This pickle combines the flavors of fenugreek leaves, spices, and oil, which is used to preserve the theplas.

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Andhra Avakaya Pickle Origin: The spicy Andhra avakaya pickle is famous in the southern state of Andhra Pradesh. It's made from raw mangoes, mustard seeds, and red chili powder.

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Kerala Inji Curry (Ginger Pickle) Origin: Kerala, in the southern part of India, is known for its ginger pickle called Inji Curry. It's a sweet and tangy pickle made from ginger and tamarind.

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Rajasthani Ker Sangri Pickle Origin: Rajasthan is renowned for its Ker Sangri pickle, which is made from ker (wild berries) and sangri (a type of dried beans). It's a specialty of the Thar Desert region.

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Punjabi Punjabi Achaar Origin: Punjab, in North India, is famous for its spicy and flavorful pickles. Punjabi achaar includes a variety of vegetables and fruits, often pickled with mustard oil and spices.

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Maharashtrian Lonche Origin: Lonche is a traditional Maharashtrian pickle made from various vegetables like raw mango, carrot, and green chili. It's known for its spicy and tangy flavor.

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Bengali Kasundi Origin: Kasundi is a pungent mustard sauce or pickle from West Bengal. It's made from black mustard seeds, green chili, and spices. Kasundi is a popular accompaniment to Bengali snacks and meals.

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