Indian Pickls (Achar) Types, Uses and Where to Buy Authentic Achar in Dublin
No Indian meal is truly complete without achar. The small bowl of intensely flavoured pickle on the side of a thali, the smear of lime pickle on a warm paratha, the mango achar that cuts through the richness of a creamy dal: these small additions do more for a meal than their modest portion size suggests. Achar brings acidity, heat, and a depth of fermented, spiced flavour that no sauce or chutney quite replicates.
For the Indian community in Dublin and the growing number of Irish home cooks who have embraced Indian cooking seriously, finding authentic achar matters. Asian House in Dublin stocks a range of Indian pickle Ireland in the Pickles section on asianhouse.ie. This guide covers the most important varieties, how they are made, and how to use them.
What Is Achar?
Achar is the Hindi and Urdu word for pickle. It refers to vegetables, fruits, or fish preserved in a combination of oil, salt, spices, and sometimes vinegar or citrus juice. Unlike Western vinegar-based pickles, most Indian achars use mustard oil as the preservation medium, which gives them a deep, earthy flavour beneath all the spice and acidity.
The pickling tradition in Indian cooking is ancient and predates refrigeration by centuries. The combination of salt, oil, acidic agents (tamarind, citrus, or vinegar), and antimicrobial spices (turmeric, mustard seeds, fenugreek, asafoetida) creates conditions in which achar can be safely stored at room temperature for months or even years without spoiling.
Every region of India has its own achar traditions. The mango pickles of Andhra Pradesh are fiercely hot with dried red chillies and nigella seeds. The lime pickles of Gujarat are sour and lightly spiced. The mixed vegetable achars of North India are robust and oil-heavy. The fish pickles of Kerala and Goa are shaped entirely by coastal ingredients and a different preservation philosophy.
The word achar is thought to derive from the Persian word for salty, reflecting the ancient trade routes that connected Persian, Central Asian, and South Asian food cultures long before the modern borders that separate them.
The Most Popular Types of Achar
Mango Pickle (Aam ka Achar)
The most iconic Indian pickle. Raw green mangoes are cut into pieces, mixed with salt, turmeric, chilli, fenugreek, nigella seeds, and mustard seeds, then packed in mustard oil and left to mature. The result ranges from mildly spiced to searingly hot depending on the regional style. Andhra-style mango pickle is among the hottest in India. North Indian versions tend to be more balanced. Avakaya, the Telugu-style preparation using mango pieces with the seed intact, is particularly prized and is a staple of Telugu households across Dublin.
- Best paired with: plain rice and dal, paratha, curd rice, as a side with any Indian meal
- Heat level: mild to very hot depending on brand and style
Lime Pickle (Nimbu ka Achar)
Whole limes or lime pieces pickled in salt, spices, and sometimes oil until the rind softens and the sharp citric acid mellows into something complex and deeply savoury. Lime pickle is particularly popular in Gujarati and Rajasthani cooking, where it adds brightness to heavier preparations. The South Asian community in Ireland has a particular affection for lime pickle with poppadoms.
- Best paired with: poppadoms, rice, dal, alongside biryani
- Heat level: mild to medium, more sourness than heat
Green Chilli Pickle (Hari Mirch ka Achar)
Fresh green chillies pickled quickly in mustard oil, salt, turmeric, and sometimes vinegar. The heat is immediate and intense but accompanied by the fresh, grassy flavour of the chilli. Eaten in very small quantities with paratha or roti, where a thin scraping adds complexity that hot sauce cannot replicate.
- Best paired with: paratha, thepla, roti
- Heat level: hot to very hot
Mixed Vegetable Pickle
A blend of vegetables including carrot, cauliflower, turnip, and green mango pieces pickled with whole and ground spices in mustard oil. Common across North India, Pakistan, and among diaspora communities in Ireland and the UK. More approachable for those new to Indian pickles because the mixed base balances the spice intensity.
- Best paired with: paratha, rice, as a general-purpose condiment
- Heat level: mild to medium
Garlic Pickle (Lahsun ka Achar)
Whole or roughly crushed garlic cloves pickled in oil with chilli, turmeric, and spices. Intensely garlicky and deeply flavoured. A small amount transforms plain rice or dal. Popular in Rajasthani and Maharashtrian cooking.
- Best paired with: plain rice, khichdi, dal
- Heat level: medium
Achar Quick Reference
| Type | Heat Level | Best Paired With | Regional Origin |
| Mango Pickle | Mild to very hot | Rice, dal, paratha, curd rice | Pan-Indian, especially Andhra |
| Lime Pickle | Mild to medium | Poppadoms, rice, dal | Gujarat, Rajasthan |
| Green Chilli Pickle | Hot to very hot | Paratha, thepla, roti | North India, Gujarat |
| Mixed Vegetable Pickle | Mild to medium | Paratha, rice, general use | North India, Pakistan |
| Garlic Pickle | Medium | Plain rice, khichdi, dal | Rajasthan, Maharashtra |
| Avakaya | Hot to very hot | Curd rice, plain rice with ghee | Andhra Pradesh, Telangana |
How to Use Achar in Your Irish Kitchen
The Classic Accompaniment
A teaspoon of achar alongside any Indian meal: alongside rice and dal, next to paratha, beside biryani. The intensity means a little goes far. The acidity and spice cut through rich curries and refresh the palate between bites.
The Paratha Smear
Freshly made paratha with a thin smear of lime or mango pickle is a North Indian breakfast staple. The hot bread softens the pickle slightly, mellowing its intensity. With a cup of masala chai alongside, this is a completely satisfying meal in minutes.
The Sandwich Upgrade
A toasted sandwich with mature Irish cheddar and mango or lime pickle is a genuinely excellent combination. The acid and spice of the pickle cuts through the richness of the cheese in the same way chutney does, but with more complexity and depth. This crossover has become popular among Irish food enthusiasts who discover achar through Indian cooking.
The Marinade Base
A tablespoon of mango pickle blended smooth and used as a marinade base for chicken before grilling creates a deeply spiced, slightly tart coating that caramelises beautifully. The spices already in the pickle do most of the flavour work.
Storing Achar at Home
- Unopened achar is shelf-stable for 12 months or more in a cool, dark cupboard
- Always use a completely dry spoon: moisture in the jar accelerates spoilage
- Ensure pickles are always submerged under the oil layer in the jar
- Once opened, most oil-based achars keep well for several months if handled correctly
- In Ireland’s damp climate, refrigerating opened achar is a safe option
Where to Buy Authentic Indian Pickle Ireland (Achar) in Dublin
Asian House at 71 Belmayne Ave, Belmayne, Dublin 13, D13 W7PR stocks a range of Indian pickles trusted by Indian, Pakistani, and South Asian communities in Dublin. Visit in-store or order at asianhouse.ie with delivery across Ireland. Phone (01) 829 6460.
Frequently Asked Questions
Is Indian pickle the same as Western pickle?
No. Western pickles are typically vinegar-based and relatively mild. Indian achar uses mustard oil, salt, and complex spice blends as the preservation medium, producing a much more intensely flavoured and complex product.
Is achar suitable for vegans?
Most Indian vegetable and mango pickles are vegan. Fish-based pickles from Kerala or Goa are not. Always check the label for specific ingredients.
How long does achar keep once opened?
With correct handling using a dry spoon and keeping the pickle submerged under oil, quality achar can last for months after opening. The salt, oil, and spices all act as natural preservatives.
Shop Indian Pickles and Achar at Asian House Dublin asianhouse.ie
71 Belmayne Ave, Belmayne, Dublin 13, D13 W7PR Phone: (01) 829 6460 Mobile: (089) 9660503
Click and Collect: 149 Phibsborough Rd, D07X033 (2pm to 9pm) Delivery: 2pm to 10pm daily asianhouse.ie@gmail.com
