Across the country, there are dozens of lesser-known regional chutneys and pickles made from seasonal, local ingredients—some foraged, some grown in home gardens, and all packed with unique flavours. These are the pickles that don’t always come in labelled jars or make it to supermarket shelves. They’re made in small batches, often at home, and have strong cultural roots.
Bhoot Jolokia Achar – Assam
Not for the faint-hearted bhoot jolokia or ghost chilli, this pickle is extremely spicy and needs to be handled with care. In Assam, it’s usually mixed with mustard oil and salt, and sometimes paired with fermented bamboo shoot. Just a tiny bit is enough to give a bland meal a serious flavour kick. Pair it with dahi chawal, rice and dal or if you’re feeling adventurous mix a bit with maggi or bhurji.
Karivepaku Pachadi – Andhra Pradesh
There’s nothing quite like a fresh curry leaf tadka. So a curry leaf chutney has got to hit the spot right? Karivepaku Pachadi is a thick, chutney made from fresh curry leaves ground with tamarind, red chillies, mustard seeds, and a bit of jaggery, it’s intense, slightly bitter, and full of depth. Hot rice and ghee with a little of this chutney on the side and you’re in the culinary delight zone.
Lasode ka Achar – Rajasthan
Lasoda or glueberry is a wild berry that’s not commonly seen outside Rajasthan. The fruit has a sticky, fibrous texture and is pickled in mustard oil with traditional spices like hing, methi, and red chilli. Eat it with simple phulkas or bajra or jowar rotis.
Khorisa Achar – Assam
This Assamese pickle uses fermented bamboo shoots—a common ingredient in the region. It has a strong, sour aroma that’s acquired over time, and is often paired with chillies and mustard oil. Goes best with simple rice and dal. Word to the wise – a good option only if you enjoy fermented flavours.
Tenti Achar – Jharkhand/Chhattisgarh
Tenti is a wild, tangy pod that grows in forested areas of central India. The pods are first sun-dried and then pickled with mustard oil, salt, and spices. It’s a rustic, chewy pickle that’s usually made in small batches for family use and isn’t produced commercially.
Amtekai Uppinakayi – Karnataka
Amtekai, or hog plum, is a tart fruit and the pickle is sour, spicy, and sometimes includes ground coconut or garlic, depending on the region. Goes best with neer dosa, rice and rasam, or curd rice.
Garadu Achar – Madhya Pradesh
Garadu is a type of yam popular in Indore and other parts of MP. It’s usually fried and tossed with lemon, chilli, and spices to make a semi-dry pickle. Not fermented or oily, but eaten like a seasonal snack. Can be eaten as a side or even like chaat.
Gandal Achar – Himachal Pradesh
Gandal are stalks of mustard greens and in Himachal Pradesh, these are sun-dried and pickled during winter with mustard oil, chilli, and salt. It’s crunchy, slightly tangy, and full of flavour. Paired with local bread siddu or parathas, it’s a delicious addition to a meal.
Lasan ni Chutney – Gujarat
A spicy-sweet garlic chutney made with red chilli powder, jaggery, garlic cloves, and oil. It travels well and lasts for weeks. Goes perfectly with thepla, khakhra, bhakri, or even as a sandwich spread.
Chukh – Himachal Pradesh (Chamba)
Chukh is a thick chilli-lemon pickle made from sun-dried red chillies and galgal, a local citrus fruit. It’s sharp, spicy, and has a concentrated flavour that hits all the right notes when eaten with pakoras, parathas, or as a side with dal-rice.
Ker Sangri – Rajasthan
A dry pickle made with ker (desert berries) and sangri (wild bean pods). It’s cooked with spices, dried mango powder, and mustard oil. This dish originated as survival food in a time of great famine, but is now a beloved delicacy. Serve it with Bajra roti and buttermilk, or as part of a traditional Rajasthani thali.
These pickles may not be mass-produced or widely sold, but they represent the diversity of Indian food traditions. They use what’s locally available, what grows in the region, and what suits the climate—whether it’s fermented bamboo in the northeast or wild berries in the desert.
If you’ve grown up eating any of these, consider yourself lucky. And if you haven’t, maybe it’s time to look beyond the usual mango and lime jars and explore what other homes across India are preserving—literally and culturally.
