India is home to many types of achar, from tangy mango pickle to bold garlic, jackfruit, and karonda pickles. Each variety has its own ingredients, flavour, and place at the Indian table, served alongside everyday meals like roti, paratha, dal-chawal, and khichdi. At Mahalaxmi Farm, we make five of them under the name Bhatt's.
Comparing the 5 Varieties
The table below gives a quick side-by-side view of each variety's main ingredients, taste profile, and meal ideas.
|
Pickle Variety |
Main Ingredient |
Flavour & Texture Profile |
Suggested Serving Ideas |
|
Ring-Shaped Mango Pickle |
Raw mango |
Tangy, tart, and firm |
Parathas, roti, or dal-chawal |
|
Jackfruit Pickle (Kathal) |
Tender jackfruit |
Firm, fibrous texture that absorbs the seasoning |
Simple thalis, khichdi, or mathri |
|
Karonda Pickle |
Fresh karonda berries |
Naturally tart and sharp |
Curd rice, parathas, or vegetable curries |
|
Kulcha Pickle |
Shredded mango, garlic & green chillies |
Pungent, spicy, and relish-like |
Stuffed kulchas, bhature, or puris |
|
Garlic Pickle (Lehsun) |
Whole peeled garlic cloves |
Savoury, robust, and aromatic |
Steamed rice and dal, or warm flatbreads |
Bhatt's: The Five Achars We Make
Bhatt’s Pickles are made in small batches with cold-pressed mustard oil at Mahalaxmi Farm in Haldwani, Uttarakhand. Rajesh Bhatt has been making pickles since 1982, a practice he learned from his parents, Laxmi Dutt and Mahadevi Bhatt. The mangoes, jackfruit, and karonda come from our own farm.
1. Bhatt's Ring-Shaped Mango Pickle
Mango pickle, or aam ka achar, is one of the most familiar Indian pickles. Ours is made with raw mangoes from our orchard, cut into rings and prepared with mustard oil and spices. Bhatt’s Ring-Shaped Mango Pickle balances the fruit's natural tang with bold seasoning. Enjoy it with warm parathas, simple roti, or dal-chawal.
[Shop Bhatt's Ring-Shaped Mango Pickle →]
2. Bhatt's Jackfruit Pickle
Jackfruit, or kathal, is widely used in Indian cooking and makes a hearty, savoury pickle. We make ours with tender jackfruit from the farm, cut into chunks and prepared with whole spices in mustard oil. Bhatt’s Jackfruit Pickle has a firm, fibrous bite that takes on the flavour of the seasoning. It pairs well with everyday meals, festive spreads, or savoury snacks.
[Shop Bhatt's Jackfruit Pickle →]
3. Bhatt's Karonda Pickle
Karonda berries are known for their naturally tart, refreshing taste. Ours are grown on the farm and prepared with spices and mustard oil. Bhatt’s Karonda Pickle gives a sharp, tangy contrast to rich dishes, and goes well with cooling curd rice or stuffed flatbreads.
[Shop Bhatt's Karonda Pickle →]
4. Bhatt's Kulcha Pickle
For those who enjoy a spicier, textured pickle, Bhatt’s Kulcha Pickle combines finely shredded raw mango with crushed garlic and green chillies. It brings together tang, heat, and garlic, and is a natural match for stuffed kulchas, puris, and everyday home cooking.
[Shop Bhatt's Kulcha Pickle →]
5. Bhatt's Garlic Pickle
Garlic pickle, or lehsun ka achar, is deep and savoury rather than fruit-sharp. Made with whole peeled garlic cloves and spices in mustard oil, Bhatt’s Garlic Pickle develops a rich, mellowed garlic flavour. It complements simple comforts like yellow dal, steamed rice, and ghee-brushed phulkas.
[Shop Bhatt's Garlic Pickle →]
Frequently Asked Questions
What distinguishes Indian achar from common Western pickles?
Many Western store-bought pickles are preserved in a vinegar-and-water brine, which gives them a sharp, crisp acidity. Indian achar typically relies on oil (such as cold-pressed mustard oil), salt, and dry spice blends to preserve fruits and vegetables, creating a richer, layered flavour.
What is the best way to eat achar?
A little at a time, alongside the meal. Achar isn’t meant to replace your sabzi or dal; it sits on the side of the plate and adds a sharp, spiced bite to whatever you’re eating. A small piece with each mouthful of roti, paratha, or dal-chawal is usually enough. Simple meals like khichdi, curd rice, or plain parathas are where it shines most.
How should oil-based pickles be stored?
Every Bhatt's jar is topped up with mustard oil at packing. If the oil level ever drops, add a little mustard oil until the pieces are covered again. Store the jar in a cool, dry place away from moisture and direct sunlight, and always use a clean, dry spoon.
From the tangy goodness of raw mango and the bold flavour of garlic to the unique taste of jackfruit, the delightful twist of karonda, and the distinctive flavour of Kulcha Pickle, there’s a Bhatt’s Pickle for every craving.
Made with farm-grown ingredients, cold-pressed mustard oil, and carefully blended spices, each jar brings a little taste of home to your table. Explore all five flavours of Bhatt’s Pickles by Mahalaxmi Farm and discover your new favourite companion for everyday meals.