The Secret Spices in Your Achaar Gali Pickles

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Achaar, the beloved Indian pickle, is a burst of flavors and textures that make all meals exception. From the tangy mango pickle to the hot chilies pickles, each achaar is a delicious blend of spices. And spices used in Achaar Gali ‘s homemade, handcrafted pickles hold an extra layer of intrigue. Our secret blends used in pickles have been passed down through generations.

Let’s explore spices used in our typical pickle and how they add flavour and balance to our overall pickle profile. Achaar Gali’s core ingredients in most of the spice mixes are – cold-pressed mustard oil, fennel, chilly, mustard, fenugreek, turmeric, asafoetida, cumin, kalonji, and salt. Let’s break these down and see how they add depth in their own unique ways:

The Foundation: Cold-Pressed Mustard Oil

The base of our achars – mustard oil brings a pungent, fiery heat that instantly identifies it as premium, traditional taste. Its sharp, slightly bitter flavor mellows during the pickling process, infusing the essence into the pickles as they age. The cold-pressed mustard oil not only acts as a preservative but also adds a earthy taste to the pickles. This makes them a perfect accompaniment to a variety of dishes.

Fennel Seeds

Fennel seeds introduce a subtle sweetness and a hint of licorice to the pickles. They provide a delightful crunch and balance out the spiciness, creating a harmonious blend of flavors. The aromatic essence of fennel elevates the overall experience, leaving a refreshing aftertaste. Fennel seeds are also a digestive aid and a refreshing counterpoint to the heat of the oil and chilies.

Hand Ground Red Chilly Powder

Chilies in Achaar Gali pickles not only bring the fire but also infuse a bold, vibrant color. From the mild warmth of Kashmiri chilies to the fiery intensity of our hot red chilly powder, each variant contributes to the complexity of our pickle’s heat. The heat varies ranging from a gentle warmth to a tongue-numbing scorch, depending on the variety of pickle.

Mustard Seeds

Both yellow and black mustard seeds appear in many of our achaar recipes. Their sharp, pungent flavor is essential to the pickle’s identity. Black mustard seeds offer a more intense bite, while yellow seeds are slightly milder with a touch of sweetness. The mustard seeds also contribute to the pickle’s unique texture, creating a delightful pop with every bite.

Fenugreek Seeds

With a bittersweet, maple-syrup-like flavor, fenugreek seeds are a classic in North Indian pickles. Their subtle bitterness provides depth and a unique aroma that lingers deliciously.


The vibrant yellow of turmeric stains the pickle and brings its own set of benefits. An earthy, slightly peppery spice, turmeric is both delicious and known for its anti-inflammatory properties. Turmeric also brings a warm, bitter undertone to the flavors, making the pickles more than just a spicy condiment.


A tiny bit of asafetida goes a long way. Asafetida adds a strong, savory, umami element to the pickles. Its distinct flavor complements the other spices, tying them together into cohesive and irresistible taste.


Cumin seeds contribute a warm, smokey flavor to the pickles. Its toasted essence adds an earthy, mellow spice that complements the other spices, creating a well-rounded taste that lingers on the palate. The aromatic quality of cumin adds an extra layer of complexity to the overall flavor profile.


Also known as nigella seeds, kalonji introduces a subtle oniony, peppery taste to the pickles. These tiny black seeds not only enhance the visual appeal with their speckled appearance but also contribute a unique flavor that sets Achaar Gali pickles apart from the rest.

The Essential: Salt

The catalyst in all of Achaar Gali’s pickles, salt is the preserving agent and a key flavor enhancer. It draws out the water from the raw fruits and vegetables. It enhances the natural taste of the ingredients, regulates the spiciness, and ensures that every bite is a harmonious blend of salty, tangy, and spicy notes.

Achaar Gali’s Pickles Made with Hand-ground Spices

The premium taste of Achaar Gali lies in the harmonious balance of our spices. The selection and combination of cold-pressed mustard oil, fennel, chili, mustard, turmeric, asafoetida, cumin, kalonji, and salt constitute our closely guarded family secrets. Try our pickles today and savor each bite, appreciating the secret spices used Achaar Gali ‘s pickles!

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