A Journey Through India via Its Regional Mixed Pickles

Tasting India's regional pickles is a culinary geography lesson.

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  North (Punjab): Robust, oily, and garlic-heavy, with cauliflower, carrot, and turnip, featuring whole mustard seeds and dried red chilies.

  
  


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  South (Andhra): Searingly hot and sour, often with a base of green mango or lime, using copious mustard powder and sesame oil.

  
  


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  West (Gujarat): Sweet, sour, and mild. Famous for chhundo—a grated mango relish with sugar and spices.

  
  


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  East (Bengal): Mustard paste-based, often with fish or mango, fermented for a sharp, pungent kick.

  
  


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  Central (Maharashtra): Uses peanut or sesame oil, with a balance of sweet jaggery and hot spices like goda masala.

  
  

Each style reflects local climate, crops, and cultural preferences. Exploring these varieties is a delicious way to understand India's diversity. A well-assorted mixed pickle can bring this tasting tour to your table.