Pickles have been an intrinsic part of the Indian culinary sphere since time immemorial.

To reiterate our love for them, we have handpicked some unusual pickles from the four corners of the country that are bound to make your mouth water.

1. Mesu Pickle Mesu is an integral part of Sikkimese cuisine that is made with fermented bamboo shoots and has a fantastic sour-acidic tang.

Pic source: Facebook: The Kitchen Espion

2. Bhoot Jolokia Achaar Such is the spiciness of Assam’s bhoot jolokia, a.k.a ‘the ghost’ or ‘king chilli’ that there is a local saying that people wish they were dead after eating one! The fiery red chilli pickle is often laced with bamboo shoots, and despite its fiery taste, it is quite famous across the world.

Pic source: Facebook: Assamese Cuisine and Recipes

3. Lingri ka Achaar The young, tender, tightly curled new shoots of fern are used to make this pickle and the taste borders on slightly saccharine.

Pic source: Facebook: The Original Pickle

4. Karivepaku Urugai Curry leaves are as essential to Indian cuisine as is salt for taste. Karivepaku urugai (curry leaves pickle) is Tamil Nadu’s offering of the humble flavouring agent, in a spiced-up avatar.

Pic source: South Indian Store

5. Brinjal Pickle This pickle from Goa is a delicious mix of sweet, spicy, and slightly tangy and pairs well with a variety of foods.

Pic source: Xantilicious

6. Akhuni Pickle In Nagaland, fermented soya bean cakes, known as ‘akhuni’ are either used to make akhuni pickle or added to meat dishes to give a strong and sharp flavour along with a bitter, smoky taste.

7. Amle ki Launji A pickle recipe common to the states of Uttar Pradesh, Bihar and Jharkhand, amle ki launji is made from gooseberries or amla and has a sweet and tangy taste.

Pic source: Kuch Pak Raha Hai

8. Chana Methi Achaar This unique pickle, popular in Gujarat, is made from chickpeas and dry fenugreek seeds, enhanced with a large assortment of spices and preserved with mustard oil.

9. Banana Flower pickle This pickle comes all the way from Assam and comprises banana flowers that are a rich source of iron, calcium and a host of other minerals.

Pic source: Instagram: The Northeast Store

10. Orange Tholi Achaar Who would have thought that orange peels could be made into a pickle and that too a delicious one! A zesty combination of sweet and tangy, this pickle is quite common in South Indian kitchens.

Pic source: Yummy Tummy Arthi

11. Kolhapuri 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 chillies and a mix of peanuts, salt, garlic and asafoetida (hing).

Kolhapuri thecha is quite famous for its spiciness and is known to have made people sweat and their tongues’ swell with its hot flavour!

12. Kamal Kakdi ka Achaar This one is a rare and exotic pickle from Jammu and Kashmir that only comprises lotus stems and is rather delicious to savour with paranthas.

13. Chintakaya Pachadi While raw tamarind is a central ingredient to many dishes in Andhra and Telangana cuisine, one is completely caught off guard with chintakaya pachadi or raw tamarind pickle, as its raw, sharp and tangy flavour fires up your taste buds like nothing else!

14. Chemmeen Achhar If you particularly love prawns, then you have hit the jackpot, as the chemmeen achaar from Kerala is much loved for its amazing amalgamation of spices and prawns.

15. Pork and Bamboo Shoot Pickle A blend of juicy meat and shredded tender bamboo shoots, this pickle from Arunachal Pradesh is a whole new experience for your tongue and palate, and is a must try!

16. Gajar-Gobhi-Shalgam Achaar A winter staple in the northern parts of the country, this pickle comprises carrot, cauliflower and turnip and is probably one of the most delicious and, sadly, underrated pickles in the country.

17. Sundakkai Urugai Interestingly, sundakkai or pea aubergine isn’t transformed into a pickle directly but is first kept in brine until it matures. The pickling occurs only prior to consumption, where it is tempered and served.

Pic source: Chef Hema

18. Green Apple Pickle Sweet and tart, thanks to the apples and spices, the pickle can be savoured with bread or just on its own.

19. Tindora Achaar The ivy gourd pickle is one of Gujarat’s most famous pickles and can be served with rice or eaten as a snack by itself.

20. Kair ka Achaar Made from Kair (berries from Rajasthan that are dried and used), this pickle is unique to the state and is found abundantly during the winters.

21. Topa Kuler Achaar A popular fixture in almost every Bengali household, this pickle is made of topa kuler, a berry which is native to West Bengal and is known for its tart flavour. The berries are infused with jaggery and spices, and the pickle is a great accompaniment to rice and curries.

22. Mahali Urugai Made of mahali or sarasaparilla, this pickle from Tamil Nadu is unlike any other pickle mentioned above as it is made of roots. People often mix it with curd or buttermilk to enhance its taste, and this mixture can easily survive for over two years!

Pic source: Savithrisrinivas

23. Gandal ka Achaar An age-old practice in Punjab, gandal ka achaar is made from the pickling of the long stalks of mustard greens (gandal), just before the harvesting of seeds. Besides the amazing taste, the mustard in the pickle doubles up as a warming agent and keeps one warm during the bitter winter.

24. Mulakkada Pachadi Andhra’s mulakkada pachadi is made using drumsticks, which have a plethora of health benefits and you definitely need to taste it once!