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Best achaar (Indian pickle), according to chefs

Three picks, each tied to a named taster and a public source — from Jaya Saxena, Carey Polis and Cyrus Todiwala. Recommendations come from bonappetit.com, eater.com and telegraph.co.uk.

International Pantry · The ranking

  1. 1
    Top pick

    Brooklyn Delhi Roasted Garlic & Tomato Achaar

    Chosen by
    Also chosen by
    Bon Appétit’s Carey Polis puts the tomato achaar (tomatoes, garlic, black mustard and fenugreek seeds, tamarind, sesame oil) “on everything when I can’t be bothered to make a sauce”: “exactly what my salmon needs,” plus eggs, green beans, rice and toast. Eater’s Jaya Saxena calls the roasted garlic achaar, whole cloves “swimming in a spicy, vinegary sauce,” the one “you’ll want to eat on its own.” Made in New York by chef Chitra Agrawal; sold at Whole Foods and on Amazon.
    Where to buy · brooklyndelhi.com ↗Instacart ↗Source: bonappetit.com ↗
  2. 2

    Mother’s Recipe Rajasthani Sweet Lime Pickle

    Chosen by
    One of three winners when Todiwala blind-tasted 11 lime pickles for The Telegraph: “With a high sugar content and jammy consistency, this is more like a chutney, and would be great in sandwiches or served with dahl and rice.” A gentle start for achaar newcomers. Sold at Indian grocers and on Amazon.
    Where to buy · Amazon ↗Instacart ↗Source: telegraph.co.uk ↗
  3. 3

    Patak’s Lime Pickle (Medium)

    Chosen by
    Todiwala’s other winner: “Not overfilled with oil, and the flavour has a good depth. I might like a bit more bite, but you could crush this down and mix it with yogurt as a marinade for fish or chicken.” The classic hot-and-sour jar, at Indian grocers, on Amazon and in many supermarkets.
    Where to buy · Amazon ↗Instacart ↗Source: telegraph.co.uk ↗

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Questions, answered

What is the best achaar (Indian pickle), according to chefs?
MyTastr’s top pick is Brooklyn Delhi Roasted Garlic & Tomato Achaar, chosen by Carey Polis (Bon Appétit); Jaya Saxena (Eater). Bon Appétit’s Carey Polis puts the tomato achaar (tomatoes, garlic, black mustard and fenugreek seeds, tamarind, sesame oil) “on everything when I can’t be bothered to make a sauce”: “exactly what my salmon needs,” plus eggs, green beans, rice and toast. Eater’s Jaya Saxena calls the roasted garlic achaar, whole cloves “swimming in a spicy, vinegary sauce,” the one “you’ll want to eat on its own.” Made in New York by chef Chitra Agrawal; sold at Whole Foods and on Amazon. Source: bonappetit.com ↗
What are the other top picks for achaar (Indian pickle)?
No. 2 is Mother’s Recipe Rajasthani Sweet Lime Pickle, chosen by Cyrus Todiwala (chef, Café Spice Namasté · London). No. 3 is Patak’s Lime Pickle (Medium), chosen by Cyrus Todiwala (chef, Café Spice Namasté · London). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

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