Types of Achar in Pakistan: 12 Popular Pickles and How They’re Made

Walk into any Pakistani kitchen and you will find at least one jar of achar. But “achar” is not one thing – it is a whole family of pickles, each with its own ingredient, taste and season. This guide covers the 12 types you will meet most often, how each one tastes and what to eat it with.

New to achar? Start with our guide: What Is Oil-Based Achar?

Fruit achars

1. Mango achar (aam ka achar)

The king of Pakistani achar. Raw green mangoes are cut into pieces and mixed with methi, saunf, kalonji and red chilli in mustard oil. It is tangy, spicy and goes with almost everything. Made in early summer when raw mangoes are in season. → AL-Afraah mango achar

2. Lemon achar (nimbu ka achar)

Whole or quartered lemons matured until the peel turns soft and the taste becomes rich and tangy. A great match for daal chawal and khichdi. → AL-Afraah lemon achar

3. Lasoora achar (lasooray ka achar)

A rare Punjabi favourite made from lasoora (also called lasora or gunda), a small sticky fruit. It has a soft, tangy bite and a texture unlike any other achar. Lasoora is only available for a short time, so this achar is made in June each year. → AL-Afraah lasoora achar

4. Amla achar

Made from amla (Indian gooseberry), this achar is sour and slightly bitter, and is popular in many homes during winter.

Vegetable achars

5. Green chilli achar (hari mirch ka achar)

Fresh green chillies are slit by hand and stuffed with rai (mustard seed) and methi masala. Hot, sharp and perfect for spice lovers. → AL-Afraah green chilli achar

6. Garlic achar (lehsun / lahsun ka achar)

Whole desi garlic cloves matured in mustard oil until soft and mellow. As the achar matures, the cloves change colour from yellow to a darker shade. → AL-Afraah garlic achar

7. Carrot achar (gajar ka achar)

Crunchy carrot strips with saunf, methi, kalonji and rai. It is a seasonal achar made only with fresh winter carrots. → AL-Afraah gajar ka achar

8. Winter mix: gajar, shalgam and gobhi achar

A classic Punjabi winter achar of carrot, turnip (shalgam) and cauliflower (gobhi). Many families make it once a year when these vegetables are fresh.

9. Sohanjna mooli achar (moringa root)

A rare, traditional Punjabi achar made from thin strips of moringa root. It has a sharp, radish-like bite. At AL-Afraah it is made in September. → AL-Afraah sohanjna achar

10. Karela achar (bitter gourd)

Bitter gourd slices cooked or matured with strong masala. An acquired taste – loved by some, avoided by others.

11. Adrak achar (ginger)

Thin ginger strips in a spicy, tangy masala. Often eaten in small amounts with heavy meals.

Mixed achar

12. Mix achar (mixed vegetable pickle)

The most popular achar in many Pakistani homes, because you get a bit of everything in one jar: mango, lemon, carrot, green chilli and more. It comes in two styles:

• Chopped / crushed mix achar – small chunks that are easy to eat with rice and paratha. This is our customers’ favourite and AL-Afraah’s best seller. → Chopped mixed achar
• Sliced mix achar – large pieces of mango, lemon, carrot, chilli, chana, lasoora and sohanjna. → Sliced mixed achar

Quick comparison table

Achar	Main ingredient	Taste	Season	Best with
Mango (aam)	Raw green mango	Tangy, spicy	Early summer	Daal chawal, paratha
Mix (chopped)	Mango, lemon, carrot, chilli	Balanced, spicy	Year-round	Rice, biryani, lunchbox
Lemon (nimbu)	Lemon	Tangy, rich	Year-round	Daal chawal, khichdi
Green chilli	Hari mirch	Hot, sharp	Year-round	Paratha, daal
Garlic (lehsun)	Desi garlic	Mellow, savoury	Year-round	Roti, sabzi
Gajar	Carrot	Crunchy, mild-spicy	Winter	Paratha, daal
Gajar-shalgam-gobhi	Carrot, turnip, cauliflower	Tangy, crunchy	Winter	Saag, makki roti
Lasoora	Lasoora fruit	Soft, tangy	June	Daal, rice
Sohanjna mooli	Moringa root	Sharp, radish-like	September	Roti, sabzi
Amla	Gooseberry	Sour, slightly bitter	Winter	Rice
Karela	Bitter gourd	Bitter, spicy	Summer	Roti
Adrak	Ginger	Hot, tangy	Year-round	Heavy meals

Regional styles of achar in Pakistan

• Punjabi achar – made in mustard oil with whole spices like saunf, methi, kalonji and rai. Bold, oily and matured for weeks. This is the style AL-Afraah makes in Gujrat.
• Hyderabadi (Sindh) achar – Hyderabad’s old “Achar Gali” is famous for its many pickle shops and strong, spicy masala.
• Shikarpuri achar – a well-known Sindhi style named after the city of Shikarpur, known for its rich masala.

Oil, vinegar or instant achar?

• Oil-based achar – the traditional Pakistani method. Pieces are kept under mustard oil and mature slowly. Keeps for a long time at room temperature.
• Vinegar pickle – sharper and more sour; more common in commercial and Western-style pickles.
• Instant achar – made in minutes and eaten within a few days; tasty but does not keep.

Which achar should you choose?

• With daal chawal: lemon or mango achar
• With paratha: green chilli, gajar or mango achar
• With biryani and pulao: chopped mix achar
• For lunchboxes: chopped mix achar – small pieces, no mess
• If you love strong flavours: garlic or green chilli achar

The AL-Afraah achar range

All AL-Afraah achar is made in Gujrat in pure mustard oil, with no vinegar and no chemical preservatives, using family recipes since 2017. Chopped mixed achar comes in 400g, 650g and 900g jars; all other achars come in 500g and 800g. We deliver all over Pakistan with Cash on Delivery.

Frequently asked questions