Palak
Part of Sikkimese cuisine, this pickle is made from fermented bamboo shoots.
A traditional winter pickle from Rajasthan, made using local berries known as Kair.
This Goan specialty is a sweet, spicy, and slightly tangy pickle made with eggplant (baingan).
A rare Gujarati pickle, it is made from chickpeas and dried fenugreek seeds.
A unique and traditional pickle from Assam, though not widely known outside the region.
Akhuni, fermented soybean cakes, are used to make pickles or added to meat dishes in Nagaland.
A sharp and fiery pickle made from raw tamarind, popular in the Andhra and Telangana regions.