Long Before Supermarkets Sold Pickles, These Wild Fruits Filled India's Jars

Jun 16, 2026, 10:00 AM

Photo Credit : Cookpad

For generations, communities across India have preserved wild and indigenous fruits as pickles, creating unique flavours rooted in local ecosystems and traditions.

Photo Credit : Food-n-flavours

Karonda (Carissa carandas)

Found across central, western, and northern India, especially in Rajasthan, Madhya Pradesh, Uttar Pradesh, and Maharashtra. Its tart, cranberry-like flavour makes it a favourite for spicy pickles in rural households.

Photo Credit : Masala Monk

Lasora (Cordia myxa)

Known for its sticky texture, lasora pickle is a traditional delicacy in Rajasthan and parts of North India.

Photo Credit : ThukralFoods

Mahua Fruit

Found in the forests of Jharkhand, Chhattisgarh, Odisha, Madhya Pradesh, and Maharashtra. While mahua flowers are widely used for food and beverages, some Indigenous communities also pickle the fruit.

Photo Credit : Instagram-Swaad-n-Tadka

Kokum (Garcinia indica)

Native to the Western Ghats, and best known for refreshing summer drinks, kokum, (also called Amsul pickle or Kokum no Achar ) is also transformed into tangy pickles in many Konkan and coastal communities.

Photo Credit : BigBasket

Chalta (Elephant Apple)

It grows in Assam, Meghalaya, Tripura, West Bengal, and other parts of Northeast India. The pickle is typically made by boiling the sliced fruit and mixing it with mustard oil, jaggery/sugar, and aromatic spices.

Photo Credit : GoodFoodBar

Ber (Jujube)

Ber pickle is a popular regional delicacy, typically cooked with jaggery, mustard oil, and spices. It is usually found in West Bengal, Jharkhand, Assam, Punjab and Uttar Pradesh.

Photo Credit : Cookpad

Timru Berry

Collected from forests in Uttarakhand, and other Himalayan regions, and traditionally foraged by mountain communities, timru berries are occasionally preserved with salt and spices to extend their shelf life.

Photo Credit : Food-n-flavours

These pickles are more than condiments. Long before we had bottled pickles, communities across India were preserving the flavours of their forests, hills, and wild landscapes with these indigenous pickles.

Photo Credit : ThukralFoods