Achar and Indian pickles
One small spoonful of achar next to dal and rice, and even the simplest meal comes alive. Achar, achaar or aachar is South Asia's world of pickles: mango, lime, chilli, garlic or olives… 55 Products
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Achar and Indian pickles
One small spoonful of achar next to dal and rice, and even the simplest meal comes alive. Achar, achaar or aachar is South Asia's world of pickles: mango, lime, chilli, garlic or olives preserved in oil, salt and bold spices such as mustard seed, fenugreek and kalonji.
Our range includes Pataks mango, hot mango, lime, hot lime, chilli, brinjal and mixed pickle, as well as mango pickle in oil, mixed pickle in oil and Panchranga mixed achar. From Bangladesh come Ruchi garlic pickle (rosuner achar), olive pickle (jolpai achar) and mixed pickle from Ruchi and Pran, plus the seriously hot Pran naga chilli pickle for the brave. Kasundi, the Bengali mustard sauce, is perfect with fish and snacks, while Pataks sweet mango chutney covers the sweeter side.
Many achars are made with mustard oil, and together with crisp papad they make a classic side. Find every jar in achar and pickles.
Enjoying and storing achar
- A little goes a long way: achar is a seasoning rather than a side dish, so a teaspoon per plate is usually plenty.
- Use a clean, dry spoon: water or crumbs in the jar make pickles spoil faster.
- Keep it under oil: in oil-based pickles, the pieces should always sit beneath the oil. That spiced oil is delicious drizzled over rice or stirred into dal.
- Cool and dark: close opened jars tightly, and keep chutneys and kasundi in the fridge once opened.
Heat levels vary a lot: mango and lime are tangy and spiced, while naga chilli is one of the hottest pickles you can buy. If you'd like to make your own, start with a good chilli powder and, in season, the green mangoes on our desi mango page.
Frequently asked questions
What's the difference between achar and chutney?
Achar is fruit or vegetables preserved in oil, salt and spices, so it's pungent, salty and sour. Chutney is more of a sweet-sour sauce or relish, like mango chutney. Both are eaten in small amounts with rice, curry, paratha and snacks.
Does achar need to be refrigerated after opening?
Oil-based pickles usually keep well in a cool, dark cupboard if the pieces stay covered in oil and you always use a clean spoon. Follow the label's advice, though, and keep chutneys and sauces such as kasundi in the fridge once opened.
Which pickle is the hottest?
Pran naga chilli pickle is by far the fiercest in our range, as naga chillies are among the hottest in the world. Pataks hot mango and hot lime pack a punch but are manageable for spice lovers. Olive pickle and sweet mango chutney are milder.
What is kasundi?
Kasundi is a pungent Bengali mustard sauce made from ground mustard seeds, sometimes with mango or extra spices. It's served with fried fish, pakoras and samosas or simply with rice, and makes a punchy dip for all kinds of snacks.