If you’ve ever wondered which oil is best for pickles, you’re not alone. Whether you’re making achar at home or simply trying to understand the flavours behind your favourite jars, the oil used plays a far more important role than most people realise. For anyone beginning their pickle-making journey, choosing the right oil is as essential as picking the right spices or the freshest fruits and vegetables.
Indian pickling traditions stretch across centuries, and each region uses different oils that influence the shelf life, taste, texture, aroma, and even the colour of the pickle. This guide breaks down everything a beginner needs to know about the oil used in pickles, explains why oil is added while making pickle, and helps you understand which oil is used for making pickles across India.
To make things even clearer, we’ll also look at some examples from Nani Ka Pitara’s traditional pickle collection, where each recipe reflects the significance of oil selection in the final flavour.
Why Oil Is Added While Making Pickles
Before understanding which oil is good for pickle, it’s important to know why oil plays such a crucial role. Oil is far more than a cooking medium in achar; it serves four essential functions:
1. Oil Preserves the Pickle
Oil prevents moisture from entering the pickle mixture. Moisture leads to mould and spoilage, so oil works as a natural preservative. In traditional recipes, the pickle is fully submerged in oil to ensure a long shelf life without the use of artificial preservatives.
2. Oil Enhances the Flavour
Every oil has its own taste profile. For example:
– Mustard oil is pungent and sharp.
– Sesame oil is nutty.
– Groundnut oil is neutral and earthy.
Depending on which oil is used for making pickles, the final flavour can dramatically change.
3. Oil Helps Spices Release Aroma
Most Indian spices are fat-soluble. When spices like turmeric, fenugreek, red chilli, and mustard seeds blend into warm oil, their flavours deepen and develop beautifully. This is why the oil used in pickles determines the aroma of the end product.
4. Oil Improves Texture
Oil coats every piece of mango, chilli, lemon, or vegetable, allowing it to soften gradually without losing structure.
In short, oil is the backbone of Indian pickling.
Which Oil Is Best for Pickles? Understanding the Options
Different regions of India prefer different oils depending on their culinary habits, climate, and availability. Here’s a complete breakdown to help you understand which oil is best for pickles, depending on what you’re making.
1. Mustard Oil – The King of North Indian Pickles
If you ask most North Indian households which oil is good for pickle, the answer will almost always be mustard oil. It is the most widely used oil in traditional pickling, known for its:
– Strong, pungent aroma
– Antibacterial properties
– Deep golden colour
– Distinct sharp flavour that pairs especially well with spices
Why Mustard Oil Works So Well
Mustard oil contains natural compounds that protect pickles from spoiling. When heated to its smoking point and cooled, it becomes mellow enough to blend smoothly with the spices.
2. Sesame Oil – The Heart of South Indian Pickling
In southern Indian states, if you ask which oil is used for making pickles, the common answer will be sesame oil (also known as gingelly oil or til ka tel). It adds a warm, nutty flavour that complements ingredients like:
– Red chillies
– Gongura leaves
– Raw mango
– Garlic
– Tamarind
Why Sesame Oil Is Great for Pickles:
– Rich in antioxidants
– Enhances tangy and spicy flavours
– Gives a smoother and more rounded taste
– Ideal for long-term preservation in warm climates
Though Nani Ka Pitara primarily specialises in North Indian pickle traditions, sesame oil remains an important mention for beginners trying to understand regional oil preferences.
3. Groundnut Oil – Mild and Versatile
Groundnut oil is widely used in western states like Gujarat and Maharashtra. If you’re wondering which oil is good for pickle when you don’t want strong flavours, groundnut oil is an excellent choice.
Why People Prefer Groundnut Oil:
– Neutral taste that doesn’t overpower spices
– High smoking point
– Keeps pickles light and aromatic
Some lighter pickles, such as lemon or sweet-sour varieties, benefit from groundnut oil’s subtle profile.
4. Sunflower Oil – A Modern Option
Sunflower oil is not traditionally used in Indian pickles, but some home cooks prefer it today because:
– It has a very mild flavour
– It is budget-friendly
– It works well when mixing oils for a balanced taste
However, sunflower oil does not provide the depth or preservation strength of mustard or sesame oil.
Which Oil Is Best for Pickles? Final Recommendation
For beginners, mustard oil remains the most reliable and authentic option for Indian-style pickles. It enhances flavour, aids preservation, and gives achar its signature taste.
However, remember: The best oil for pickle depends on the recipe and regional style.
Examples from Nani Ka Pitara’s Collection - How Oil Shapes Flavour
To make this guide practical, here are four pickles from Nani Ka Pitara that demonstrate how oil selection transforms the final product.
1. Teth Ka Achar
One of the most distinct and traditional pickles in the collection. Teth (a regional wild berry) has a naturally tart, slightly bitter profile that needs a strong, flavour-carrying oil. Mustard oil works perfectly with Teth Ka Achar; it balances the berry’s acidity, enhances the spice blend, and preserves the unique character of the fruit.
This pickle beautifully shows how mustard oil can stabilise ingredients that would otherwise spoil quickly, making it ideal for rare regional pickles like teth.
3. Gobhi Gajar Shalgam Achar
A winter favourite across North India. Mustard oil is essential in Gobhi Gajar Shalgam Achar because it prevents the vegetables from turning soggy and infuses them with the warm spice mixture over time.
5. Raw Haldi Achar
One of the most unique additions to the collection. Fresh Raw Turmeric Achar has a bright, peppery taste that needs the right oil to mellow it without dulling its intensity. Mustard oil does exactly that. It preserves the freshness of haldi, enhances the spice blend, and turns the raw turmeric into a beautifully aromatic achar with strong traditional notes.
This pickle beautifully demonstrates how mustard oil strengthens both medicinal and culinary properties.
6. Lehsun Achar
Garlic-based pickles rely completely on the oil used because garlic absorbs flavours deeply. In Lehsun Achar, mustard oil plays a crucial role in reducing the sharpness of raw garlic while enhancing its fiery, robust personality. Once the garlic sits in mustard oil with spices, the flavours mature into a rich, bold achar that pairs well with everything from parathas to dal chawal.
Lehsun achars are the perfect showcase of how oil determines not just shelf life, but how the core ingredient evolves.
How to Choose the Right Oil for Your Pickle at Home
If you’re still unsure which oil is best for pickles, follow this simple guide:
Use Mustard Oil If:
– You want authentic North Indian flavours
– You are making mango, chilli, carrot, or mixed vegetable pickles
– You prefer strong aroma and spice
– You want a long shelf life
Use Sesame Oil If:
– You are making South Indian-style pickles
– You want a warm, nutty undertone
Use Groundnut Oil If:
– You prefer mild, balanced pickles
– You are making sweet or citrus-based pickles
Use Sunflower Oil If:
– You want a neutral flavour
– You are mixing oils for experimentation
Understanding the Role of Oil in Authentic Pickles
Choosing which oil is best for pickles becomes much easier once you understand how each oil influences flavour, texture, and preservation. Whether you’re a beginner experimenting at home or someone trying to appreciate traditional achar more deeply, the oil used in pickles is one of the most defining ingredients in the entire process.
Mustard oil remains the most traditional and flavour-rich choice for North Indian pickles. Its sharp aroma, natural preservative properties, and ability to deepen spices make it ideal for mango, chilli, mixed vegetables, and regional favourites. Sesame oil continues to dominate South Indian recipes with its nutty warmth, while groundnut and sunflower oils serve as gentler alternatives depending on taste preference.
The pickles from Nani Ka Pitara’s collection show how the right oil transforms simple ingredients into deeply flavourful, long-lasting pickles rooted in tradition.
Understanding the oil used for making pickles helps beginners appreciate the craftsmanship behind every jar. With this knowledge, you can not only choose better pickles but also begin experimenting confidently in your own kitchen.