he word 'pickle' is derived from the Dutch word 'pekel' but the process of pickling dates back 4000 years and is believed to have originated in Incredible India. The earliest known pickle was made from cucumbers and it is still popular in the West. But in India, there are many many more delectable achaars to choose from! Nothing brings on the drools like achaar. Even a mention of the word 'achaar' will make your taste buds crave for it. A meal is considered to be incomplete without a tangy pickle on the side, as they are the best taste enhancers for any dish. Aam ka Achaar and Nimbu ka Achaar will always remain evergreen, but these 16 chataakedaar achaars are an absolute must try for every achaar lover.

15. Jhinga Achaar

Prawn pickle guarantees you a blast of flavours for your taste buds. Sun-dried prawns, marinated in lime juice and turmeric, cooked in mustard oil, ginger, garlic, bay leafs, mustard seeds and preserved in white vinegar; Prawn Pickle is the non-veggie's solution to spruce up a vegetarian meal!
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14. Karele ka Achaar

Karela cooked in sesame oil with mustard seeds, fenugreek seeds, curry leaves and a good amount of chillies makes this bitter vegetable lip-smackingly edible for many.
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