The History of Indian Pickles

Pickles — or achaar, as we lovingly call them — have been a part of Indian kitchens for over 4,000 years. Their story is older than most civilizations, and their flavor? Timeless.

Indian Mango Pickle

The art of pickling in India dates back to the Indus Valley Civilization (around 2400 BCE). Back then, without modern refrigeration, preserving food was a necessity — and nature’s answer came in the form of salt, oil, and spices. What began as a method of survival slowly turned into a culinary tradition passed down through generations.

🧂 More Than Just a Side Dish

Indian pickles are not just condiments — they are stories of regional identity, seasonal rituals, and family heritage. Each state, each home, has its own recipes:

• Andhra’s Avakaya (spicy mango)

• Rajasthan’s Ker-Sangri

• Tamil Nadu’s Lemon Pickle

• Kashmir’s Mutton Pickle

• Bengal’s Shutki (fermented fish pickle)

• Sindhis' Potli Achar (Shredded Mango Pickle)

  
  

These aren't just pickles. They are emotions in a jar.

🌞 A Summer Ritual

In many Indian households, summer isn’t complete without the age-old tradition of pickle-making. Mothers and grandmothers gather in courtyards with kilos of raw mangoes, measuring spices by hand, and letting the sun work its magic. The result? Pickles that last all year — or at least until someone sneaks into the jar for a midnight bite!

🌏 From India to the World

As Indians migrated, they carried their pickles with them — wrapped in cloth, sealed in steel dabbas, and packed in love. Today, from New Jersey to New Zealand, there’s always a jar of ghar ka achaar in the kitchen, reminding people of home..

🫙 And Now — Pickle Vickle

At Pickle Vickle, we’re proud to continue this tradition. Our pickles are handcrafted with age-old recipes, but packed with a modern twist — so they’re ready for your dal-chawal, avocado toast, or even your cheese board.

Because in India, achaar isn’t just food, it's memory. It’s home.