If you're looking for real Indian pickle — achaar — in Los Angeles, you'll find a full shelf of it at Anoras Cash N Carry in the Fairfax District: mango, lime, mixed, garlic, chilli, and sweet Gujarati chundo, from trusted names like Priya, Mother's Recipe, Pachranga, Ashoka, and Deep. Most jars run about $4 to $7, and we deliver across a 10-mile stretch of LA. Here's how to pick the right one, and what actually sets a good achaar apart.

What is achaar, exactly?

Achaar is the Indian pickle that lives on the side of the plate — a small, intense spoonful of fruit or vegetable cured in salt, spice, and oil. It isn't sweet like a Western relish and it isn't a vinegar dill. A classic mango achaar takes raw green mango, packs it with mustard, fenugreek (methi), chilli, and turmeric, then submerges the lot in oil so it keeps for months and deepens as it sits.

The point of achaar isn't to fill you up. It's contrast. A bite of plain dal-rice or a hot paratha turns into a whole meal when you add that sharp, salty, oil-slicked punch on the side. A little goes a long way, which is why a single 300g jar lasts most households a good while.

Takeaway: think of achaar as seasoning you serve by the spoonful, not a spread you pile on.

Which Indian pickle should you buy first?

If you're starting from scratch, buy a mango pickle and a mixed pickle. They're the two that go with almost everything.

For mango, the Priya Cut Mango pickle (300g) is a reliable South Indian benchmark — chunky raw-mango pieces in Andhra-style spiced sesame oil, bold and tangy, around $4.40. Priya has been one of Andhra Pradesh's most trusted pickle makers for decades, and their cut mango next to a bowl of curd rice is a genuine comfort-food moment.

For a mixed pickle, you've got two well-loved routes. The Pachranga Mixed Pickle (800g, ~$6.05) is the famous Punjab-style jar — a mix of mango, lime, chilli, and more in a mustardy North Indian masala, and the big size is built for a family that goes through pickle fast. The Mother's Recipe Mixed Pickle (500g, ~$6.60) is a bit more even-keeled and widely liked if you want one jar the whole house agrees on.

Love garlic? The Priya Garlic Pickle (300g, ~$4.40) is pungent, whole-clove, and unapologetic — a small spoon transforms plain rice and ghee.

Takeaway: a mango jar plus a mixed jar covers 90% of everyday meals; add garlic or chilli once you know your heat.

North Indian vs South Indian pickle — what's the difference?

The quickest way to tell them apart is the oil. South Indian achaar — Priya's Andhra range is the classic example — leans on sesame (gingelly) oil, which brings a nutty depth and, in Andhra style, serious heat. North Indian and Punjabi pickle, like Pachranga, leans on mustard oil, which is sharper and more pungent up front.

The spicing follows the region too. Andhra pickles tend to be hotter and more sesame-forward; Punjabi mixed pickles are mustardy and methi-heavy; Gujarati pickles often swing sweet-and-sour rather than fiery. None is "better" — they're built for different plates. If you eat a lot of curd rice, idli, and dosa, the South Indian jars will feel like home. If your table runs to parathas, rajma, and rotis, the North Indian mustard-oil jars will.

Takeaway: sesame oil and big heat means South Indian; mustard oil and pungent bite means North Indian. Buy for the food you actually cook.

What if you want something milder or sweet?

Not every pickle has to set your mouth on fire. If you're cooking for kids, easing someone into achaar, or you just prefer sweet-tangy over hot, a couple of jars do that job beautifully.

The Deep Chundo Pickle (350g, ~$4.40) is the Gujarati classic — grated raw mango slow-cooked with sugar and warm spice into a jammy, sweet-sour condiment that's lovely with thepla, khichdi, or even a cheese sandwich. And if traditional mustard-oil pickle feels too strong, the Ashoka Mango Pickle in Olive Oil (300g, ~$6.60) keeps the spiced raw-mango flavor but preserves it in lighter olive oil, so it reads milder and more approachable.

Takeaway: chundo for sweet-and-mellow, olive-oil pickle for classic-but-lighter.

How do you store Indian pickle so it lasts?

Two habits keep a jar of achaar good for months. First, always use a clean, dry spoon — a wet or oily spoon introduces moisture and is the fastest way to spoil a pickle. Second, keep the pieces submerged under the oil; that oil layer is what protects everything beneath it. If the top looks dry, tilt the jar or top it up so nothing pokes above the surface.

Traditional oil-and-salt pickles are shelf-stable unopened, and most keep well for several weeks to a couple of months in the fridge once opened. Sweet or lower-oil styles like chundo and the olive-oil pickles are best refrigerated after opening and used within about four to six weeks.

Takeaway: dry spoon, oil on top, fridge after opening — and a jar will outlast almost anything else in your pantry.

Where can you buy Indian pickle in Los Angeles?

You can buy all of these at Anoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036 — right in the Fairfax District, minutes from Beverly Hills, West Hollywood, Mid-Wilshire, and Koreatown. Our Sauces, Pickles & Chutneys collection carries the full range: Priya, Mother's Recipe, Pachranga, Ashoka, Deep, Shan, and more, plus chaat chutneys and pastes.

We're open daily, 10 AM to 9 PM. If you'd rather not make the trip, we deliver within a 10-mile radius from 10 AM to 8 PM, with a $35.97 minimum order and a $7.98 delivery fee — free when you spend over $99. It's an easy add to a bigger grocery run: pick up your rice, dal, and atta, and drop a couple of pickle jars in the same order. Browse the shelves at anorascashncarry.com or call us at 323-272-3617.

Takeaway: stop by the Fairfax store or get achaar delivered across LA — free over $99.

Frequently asked questions

What is the difference between achaar and chutney?

Achaar (pickle) is raw fruit or vegetable cured in salt, spice, and oil, with a sharp, salty, long-keeping character. Chutney is usually cooked and often sweeter or fresher — think tamarind-date chutney for chaat, or a sweet mango chutney. Pickle is a condiment you use by the spoonful; chutney you can serve more freely as a dip or sauce.

Which Indian pickle is the least spicy?

Sweet Gujarati chundo is the mildest — it's sweet-and-sour rather than hot. Olive-oil mango pickles read milder than traditional mustard-oil ones. Andhra-style Priya pickles (red chilli, green chilli, garlic) are the hottest, so start small with those.

Do you need to refrigerate Indian pickle?

Traditional oil-and-salt pickles are stable unopened and keep for weeks at room temperature if you use a dry spoon, but refrigerating after opening extends their life and quality. Sweet and lower-oil styles like chundo and olive-oil pickles should be refrigerated after opening.

How much does Indian pickle cost in Los Angeles?

At Anoras Cash N Carry, most 300g jars run about $4.40, larger 500g–800g jars land around $6 to $6.60, and specialty styles vary. Prices can change, so check the current listing on our website.

Can I get Indian pickle delivered in LA?

Yes. We deliver within a 10-mile radius of our Fairfax store from 10 AM to 8 PM daily, with a $35.97 minimum order and a $7.98 fee that's waived on orders over $99.