The Indian pickles that sell most widely abroad are mango, lime or lemon, mixed vegetable, green chilli and garlic. Sweet mango chutney is also a big seller, especially in the UK. Regional pickles such as Gujarati chhundo and Andhra gongura have a loyal following among South Asian customers.
Export demand comes from two groups. South Asian communities in the UK, Gulf, North America and elsewhere buy familiar regional flavours. Mainstream supermarkets and restaurants buy a narrower range, led by mango and lime pickle and mango chutney.
The main pickle types
- Mango pickle: raw mango pieces in oil with mustard, fenugreek, chilli and salt. Styles vary by region, from cut mango to Gujarati methia keri with split fenugreek.
- Lime or lemon pickle: lime pieces cured in salt, sometimes with chilli and oil, or made sweet.
- Mixed vegetable pickle: mango, lime, carrot, chilli and other vegetables in spiced oil.
- Green chilli pickle: whole or slit chillies in oil or vinegar with mustard.
- Garlic pickle: peeled cloves in spiced oil, popular in the Gulf and with South Indian customers.
- Ginger and carrot pickles: smaller volume, often in mixed ranges.
- Gongura: an Andhra pickle made from sorrel leaves, with a sour taste.
Sweet pickles and chutneys
- Mango chutney: cooked mango with sugar, vinegar and spices, a staple of British Indian dining.
- Chhundo: grated raw mango cooked or sun-cured with sugar and spices, a Gujarati speciality.
- Murabba: fruit such as mango or amla preserved in sugar syrup.
- Sweet lime pickle: lime cured with sugar and spices.
What decides what sells
Taste in each market is specific. A Gujarati customer in Leicester may want chhundo and methia keri. A Kerala customer in the Gulf may want a different style of mango or lime pickle. Mainstream retail buyers want consistent heat, oil level and piece size, plus clean labels.
Oil-based pickles must still meet the importing country's rules on additives, allergens and labelling. Mustard is a listed allergen in the EU and UK, and many Indian pickles contain it. Rules on preservatives are covered in what preservatives are allowed in pickles for the UK, EU and US.
Where they are made
Pickles are made across India, from small household-scale units to large factories with export approvals. Gujarat, Maharashtra, Andhra Pradesh, Tamil Nadu and Kerala all have pickle makers with their own regional styles. Raw mango pickles are made during the raw mango season, then stored and packed through the year.
Many factories will pack under your brand. The steps are covered in whether Indian factories can make private-label pickles and snacks.
Points to check
- Recipe, oil type and oil level, salt and heat level, agreed against a reference sample.
- Piece size and the ratio of solids to oil.
- Allergens, including mustard and any sesame.
- Preservatives and acids, if any, against your market's rules.
- Microbiology, pesticide residues and contaminants for your market.
How we help
We find pickle makers whose regional style and scale fit your range and audit their kitchens and packing lines. We help fix the recipe and specification, and have samples tested at NABL-accredited labs before each shipment. Ask for a free sourcing review.