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.

11. Brinjal Pickle

Baingan ka Achaar has a beautiful abundance of tastes and flavours. From basic spices to the tanginess of vinegar to the 'teekhapan' of chillies, garlic and ginger, this rare pickle is like a discovery in the world of brinjals!
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10. Capsicum-Carrot Pickle

Unlike, gajar-gobhi, capsicum-carrot is an easy-to-make pickle. Mix blanched capsicum and carrot with spices: rye, kallongi, hing , salt, red chilli powder and pour hot mustard oil with fenugreek seeds over it. Cool it and keep it out for a day or two for the oozing juices to form the perfect pickle!
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