Indian Pickles (Achar) Care Guide
Traditional Indian pickles made with raw mangoes, lemons, mixed vegetables, and authentic spice blends. Our pickles are sun-dried and prepared using time-honoured recipes passed down through generations.
Storage Instructions
- 1Always store pickles in clean, dry glass or ceramic jars with tight-fitting lids.
- 2Keep in a cool, dark place away from direct sunlight and heat.
- 3Use a clean, dry spoon every time you take pickle from the jar to prevent contamination.
- 4Ensure the pickle is always submerged in oil to prevent mould growth.
- 5Do not use wet or damp spoons as moisture is the primary cause of spoilage.
- 6After opening, top up with a thin layer of sesame or mustard oil if the surface looks dry.
- 7Avoid storing in plastic containers as the acids and oils in pickle can react with plastic.
- 8If transferring to a smaller jar, ensure the new jar is completely dry and sterilised.
Shelf Life Guide
| Product | Duration | Storage |
|---|---|---|
| Mango Pickle (Avakaya) | 8-12 months | Glass jar, cool dark place |
| Lemon Pickle | 6-10 months | Glass jar, cool dark place |
| Mixed Vegetable Pickle | 6-8 months | Glass jar, cool dark place |
| Gongura Pickle | 6-8 months | Glass jar, refrigerated |
| Tomato Pickle | 4-6 months | Refrigerated after opening |
| Garlic Pickle | 8-12 months | Glass jar, cool dark place |
Signs of Spoilage
- White or green mould on the surface of the pickle.
- Foul or extremely sour smell beyond the normal tangy aroma.
- Bubbling or fermentation visible in the oil.
- Change in colour, particularly darkening or greying of vegetables.
- Soft, mushy texture when the pickle should be firm.
- Oil turning cloudy or developing an unusual colour.
- Slimy residue on the surface or around the jar lid.
Serving Suggestions
- Serve a small portion alongside dal-rice, biryani, or curd rice.
- Use as a condiment with dosa, idli, or paratha for a spicy kick.
- Mix a spoonful into plain yoghurt for a quick pickle raita.
- Pair with hot rotis and a dollop of ghee for a simple, satisfying meal.
- Add a spoonful to fried rice or pulao for a tangy South Indian twist.
- Serve in small decorative bowls as part of a traditional thali presentation.
Allergen Information
The following allergens may be present in our indian pickles (achar) products. Please check individual product labels for specific allergen information.
Frequently Asked Questions
Why does my pickle have oil floating on top?
This is completely normal and intentional. The oil layer acts as a natural preservative, sealing the pickle from air and preventing mould growth. Never drain this oil. If the oil level drops, top it up with fresh mustard or sesame oil to keep the pickle submerged.
Can I refrigerate Indian pickles?
Traditional oil-based pickles do not need refrigeration and can be stored at room temperature for months. However, refrigeration can extend shelf life further, especially in hot and humid climates. Vinegar-based or less oily pickles should be refrigerated after opening.
Why did my pickle develop mould?
Mould in pickle is almost always caused by moisture contamination. Common causes include using a wet spoon, not ensuring the pickle is fully covered in oil, or storing in a damp area. Always use bone-dry utensils and keep the oil layer intact. If mould appears only on the surface, you may carefully remove it along with a generous layer underneath, but discard the entire batch if mould has spread deep.
How long does the pickle last after opening?
Once opened, most oil-based pickles last 6-8 months if handled properly with dry spoons and kept submerged in oil. Lighter pickles like tomato or gongura should be consumed within 3-4 months of opening. Always check for signs of spoilage before consuming.
Need More Help?
Have questions about storing or caring for your Olive Mithai products? Our team is happy to help.