Facts About South Asian pickles
Achar, also known as aachar or achaar, is a cherished South Asian pickle originating from the Indian subcontinent. This traditional preserved delicacy is made from a mixture of vegetables and fruits, which are soaked in brine, vinegar, or edible oils, and seasoned with an array of Indian spices. The term "achaar" has Persian roots, and in India, it is commonly referred to as "achaar" in Hindi. Notable ingredients in these pickles include chili peppers, limes, lemons, mangoes, ginger, and eggplants.
The preparation methods and ingredients for achar can vary significantly across different regions of India. For example, in the northern state of Haryana, the city of Panipat is celebrated for its commercial achar varieties, including distinctive recipes like pachranga and satranga. In the southern regions of India, sesame oil is typically used, and the pickles tend to be spicier, whereas the northern regions prefer mustard oil. Each area boasts its own traditional recipes and preparation techniques, contributing to the rich diversity of achar.
In Pakistan, popular varieties include Shikrarpuri achaar and Hyderabadi achaar, with mixed achaar being particularly favored by locals. In Nepal, pickles are often made from native fruits like lapsi and hot red cherry peppers. In Myanmar, mango pickle is a staple in Burmese cuisine, typically served alongside curries and biryani.
In African countries such as South Africa and Botswana, Indian pickles, known there as atchar, have also become a common accompaniment, often enjoyed with bread. Across the board, achar holds a special place in South Asian cuisine, bringing a burst of flavor and spice to meals in various regions.