One of the prime accompaniments of Indian food has to be chutney, achar or pickle. Call it what you will, but no meal is complete without this food item. The sauces or relish or dressings are perhaps the closest in nature and use to pickles or chutney or achar. However in Indian food, pickles have they very own and enviable place and importance. They can be used as a sauce, as a dressing, as an appetizer or even as condiments. Pickles are intrinsic to not just India but also many other South Asian cuisines.

There are several Indian pickle recipes as there are many hundreds of chutney, pickle or achar varieties from North to South and East to West India. Made from fresh ingredients, pickles were prepared in every home until some years ago. However, nowadays many types of pickles and achar are available commercially both in India and abroad. The Western World loves the tangy, spicy, and hot taste of the Indian pickles and has added to their popularity.

Typically, green chutney is prepared from fresh coriander leaves, mint leaves, green chillies, and salt. It is eaten in small quantities to provide a touch of spice and flavor to an otherwise mundane or bland meal. Pickles on the other hand are marinated and then eaten. However, pickles can be consumed fresh or aged. You can eat pickles with anything from sandwiches to burger to rice and roti.

Some of the most common pickles are mango, red chilli, tomato, lemon, green chilli, and vegetable.