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{{Short description|Pickled varieties of vegetable and fruit}}
{{redirect-several|Achar}}
{{Infobox food
| image = Achar.JPG
| caption = pickle
| alternate_name = Achar, khatai, pacchadi, loncha, oorugai, avakaai
| name = South Asian pickle
| region = [[Indian Subcontinent]]
| type = Pickle
| course = [[Condiment]]
| main_ingredient = Fruit (mango, plums), vegetables, or meat
| minor_ingredient = Oil, chili powder, spices, mustard seeds, fennel seeds
| country = [[India]], [[Bangladesh]], [[Nepal]], [[Pakistan]], [[Sri Lanka]]
| variations = [[Acar]], [[atchara]]
}}

'''South Asian pickle''' is a [[pickled]] food made from a variety of vegetables and fruits preserved in [[brine]], [[vinegar]], [[edible oil]]s, and various [[List of Indian spices|South Asian spices]]. The pickles are popular across South Asia, with many regional variants, natively known as '''lonache''', '''avalehikā''', '''uppinakaayi''', '''khatai''', '''pachadi''' or '''noncha''', '''achaar''' (sometimes spelled '''aachaar''' or '''achar'''), '''athāṇu''' or '''athāṇo''' or '''athāna''', '''khaṭāī''' or '''khaṭāin''', '''sandhan''' or '''sendhan''' or '''sāṇdhāṇo''', '''kasundi''', or '''urugaai'''.

==Etymology==
The etymology for pickles in South Asia varies regionally. The pickles are known as ''Uppinakaayi'' in [[Kannada]], ''[[Pachadi|Pachchadi]]'', Tokku, or Ūragāya in [[Telugu language|Telugu]], ''Oorugaai'' in [[Tamil language|Tamil]], ''Uppillittuthu'' in [[Malayalam]], ''Loncha'' in [[Marathi language|Marathi]], ''Lonchem'' in [[Konkani language|Konkani]], ''Athāṇu'' in [[Gujarati language|Gujarati]], ''Athā''ṇ''o'' in [[Rajasthani languages|Rajasthani]] & [[Braj]], ''Sendhān'' or ''Sandhān'' in [[Awadhi language|Awadhi]],<ref>{{Cite book |last=Jayasi |first=Malik Muhammad |url=https://books.google.com/books?id=J5tHAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |title=Padamāvata |date=1962 |language=hi |quote=संधान - अचार (अवधी में चालू शब्द)  |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052158/https://books.google.com/books?id=J5tHAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |url-status=live }}</ref> [[Bagheli language|Bagheli]]<ref>{{Cite web |title=सेंधान शब्द के अर्थ {{!}} se.ndhaan - meaning in Hindi {{!}} हिन्दवी डिक्शनरी |url=https://www.hindwidictionary.com/meaning-of-sendhaan |access-date=2023-04-30 |website=Hindwi Dictionary |language=hi |archive-date=2023-04-30 |archive-url=https://web.archive.org/web/20230430105326/https://www.hindwidictionary.com/meaning-of-sendhaan |url-status=live }}</ref> & [[Bhojpuri language|Bhojpuri]],<ref>{{Cite book |last=Rāya |first=Kuladīpanārāyaṇa |url=https://books.google.com/books?id=UvYPAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |title=Gosvāmi Tulasī Dāsa: jīvana vr̥tta aura vyaktitva |date=1972 |publisher=A. Bhā. Brā. Parishada (vanga) |language=hi |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052159/https://books.google.com/books?id=UvYPAAAAMAAJ&q=%E0%A4%B8%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A8+%E0%A4%85%E0%A4%9A%E0%A4%BE%E0%A4%B0 |url-status=live }}</ref>''Khaṭāiṇ'' & ''Sāndhaṇo'' in [[Sindhi language|Sindhi]],<ref>{{Cite book |last=Stack |first=George |url=https://books.google.com/books?id=8woVAAAAYAAJ&dq=%E0%A4%B8%E0%A4%BE%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A3%E0%A5%8B&pg=PA122 |title=A Dictionary, English and Sindhi |date=1849 |publisher=American mission Press |language=hi |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052157/https://books.google.com/books?id=8woVAAAAYAAJ&dq=%E0%A4%B8%E0%A4%BE%E0%A4%82%E0%A4%A7%E0%A4%BE%E0%A4%A3%E0%A5%8B&pg=PA122 |url-status=live }}</ref> ''Kasundi'' in [[Bengali language|Bangla]] & [[Odia language|Odia]] , "aasaar" in Assamese.<ref>{{Cite book |last=Bladholm |first=Linda |url=https://books.google.com/books?id=Yg6zCwAAQBAJ&dq=Kasundi+pickle&pg=PA156 |title=The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh |date=2016-04-26 |publisher=St. Martin's Publishing Group |isbn=978-1-250-12079-3 |language=en |quote=Kasundi is a nose-tinging pickle made from ground mustard seeds, spices, and mustard oil. |access-date=2023-05-28 |archive-date=2023-06-03 |archive-url=https://web.archive.org/web/20230603052157/https://books.google.com/books?id=Yg6zCwAAQBAJ&dq=Kasundi+pickle&pg=PA156 |url-status=live }}</ref> In [[Hindi]], native words for pickle which are rooted in Sanskrit are: ''Athāna'', ''Noncha'', ''Sendhān'' and ''Khaṭaī''. Another term ''Achaar'' is also used in [[Hindi]], [[Nepali language|Nepali]], [[Urdu]] and [[Bengali language|Bengali]].<ref>A Brief History Of The Humble Indian Pickle https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/ {{Webarchive|url=https://web.archive.org/web/20201027150142/https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/ |date=2020-10-27 }}</ref> Early [[Sanskrit]] and Tamil literature uses the terms ''Avalehika, Upadamzam'', ''Sandhita,'' and ''Avaleha'' for pickles.<ref name="K.T. Achaya 2003">The Story of Our Food by K.T. Achaya (2003)</ref>

In Hindustani, an additional word ''Āchār'', is used for pickles, along with other native Hindi words. Āchār is a loanword of [[Persian language|Persian]] origin, entered popular use as the Hindustani term for pickles under [[Islam|Islamic rule]]. However, pickles in India are totally different from vinegar-based pickles in the Middle East.<ref name="Madani1993">{{cite book |author=Mohsen Saeidi Madani |url=https://books.google.com/books?id=AqdJ7LlfVWUC&pg=PA153 |title=Impact of Hindu Culture on Muslims |publisher=M.D. Publications Pvt. Ltd. |year=1993 |isbn=978-81-85880-15-0 |pages=153– |quote=In Hindi pickle is called achaar. This is not food, as such. It is taken with food to add to the taste. In India there are two types of achaars, one is made with mustard oil, and the other without oil, e.g., lime pickle is made by putting it only in the salt. This type of achaar is specially made in Indía. But in the Arab countries, Iran, and Afghanistan, grapes and palm are abundant, so vinegar is made out of them and the achaar in these countries is made by dipping onion, fruits etc. in vinegar. |access-date=2019-01-13 |archive-date=2023-11-01 |archive-url=https://web.archive.org/web/20231101225004/https://books.google.com/books?id=AqdJ7LlfVWUC&pg=PA153#v=onepage&q&f=false |url-status=live }}</ref> In Persian, the word ''āchār'' is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".<ref name="theculturetrip">{{Cite web|url=https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/|title=A Brief History Of The Humble Indian Pickle|date=28 November 2016|website=Culture Trip|access-date=1 January 2019|archive-date=27 October 2020|archive-url=https://web.archive.org/web/20201027150142/https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/|url-status=live}}</ref>

==History==
Early pickle recipes in [[Ayurveda|Ayurvedic]] and [[Sangam literature|Sangam]] period texts mention several varieties of pickles, including the earliest known mention of [[mango]] pickles.<ref name="K.T. Achaya 2003"/> ''Nalachampu'', a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango, [[Black pepper|green peppercorns]], [[long pepper]], raw [[cardamom]], [[lemon]], [[Lime (fruit)|lime]], [[Phyllanthus emblica|myrobalan]], [[Spondias|hog plum]], [[Aegle marmelos|stone apple]], and [[Cordia dichotoma|fragrant manjack]].<ref>Social Life in Medieval Karnāṭaka, pg7, Jyotsna K. Kamat · 1980</ref> Early [[Indian cookbooks|medieval cookbooks]] such as ''Lokopakara'' (1025 CE), ''[[Manasollasa]]'' (1130 CE), ''Pakadarpana'' (1200 CE), and ''Soopa Shastra'' (1508 CE), Kshemakutuhala (1549 CE) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes, [[turmeric]] root, [[Curcuma amada|mango-ginger]] root, [[ginger]], [[radish]], [[Momordica charantia|bitter gourd]], [[cucumber]], [[Nelumbo nucifera|lotus]] root, and [[Bamboo shoot|bamboo shoots]]. The religious text ''Lingapurana'' by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles.<ref>Culinary Traditions of Medieval Karnatak The Soopa Shastra of Mangarasa III By Maṅgarasa. N. P. Bhat, Nerupama Y. Modwel, Es. En Kr̥ṣṇajōyis (2012)</ref> Unique pickles made from [[Edible flower|edible flowers]] are also mentioned in the ''Ni'matnama'' (1500 CE) cookbook.<ref>From night jasmine to banana blossoms: India’s centuries-old love affair with edible flowers by Priyadarshini Chatterjee Jul 13, 2018 https://scroll.in/magazine/881094/from-night-jasmine-to-banana-blossoms-indias-centuries-old-love-affair-with-edible-flowers {{Webarchive|url=https://web.archive.org/web/20220208162919/https://scroll.in/magazine/881094/from-night-jasmine-to-banana-blossoms-indias-centuries-old-love-affair-with-edible-flowers |date=2022-02-08 }}</ref>

[[Chili pepper|Chili peppers]] were introduced to South Asia by [[Portuguese Empire|Portuguese]] traders in ports controlled by the Mughal Empire on the western coast of Gujarat. It is unclear when red chili peppers came to be used in pickles as they are today, since medieval texts do not mention their use in pickles.<ref name="K.T. Achaya 2003"/> Before the introduction of chili peppers by the Portuguese, black pepper, long pepper, and ''[[Piper chaba]]'' (in both fresh and dried forms) were the main source of heat in ancient and medieval pickles.

==Ingredients==
{{multiple image
| perrow            = 2
| total_width       = 400
| caption_align     = center
| image1            = Indian-pickle.jpg
| caption1          = Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
| image2            = Achar Gosht.JPG
| caption2          = ''Achar gosht'', a meat curry cooked with flavors borrowed and amalgamated from pickle
}}

In India, there are two main types of pickles: pickles made with [[Sesame oil|sesame]] or [[mustard oil]], and pickles made without oil. Pickles without oil use salt to draw out the moisture from green mangoes or lemons to create a brine. A mixture of lemon or lime juice with salt or traditional ''ganne ka sirka'' ([[sugarcane]] vinegar) may also be used as brine.<ref name="Madani1993"/> In some pickles from [[Gujarat]] and [[Rajasthan]], [[jaggery]] is used as the main preserve.

Homemade pickles are prepared in the summer. They are matured through exposure to sunlight for up to two weeks.<ref>{{Cite web |url=http://www.indiacurry.com/chutney/hotsunpickling.htm |title=Pickling in the hot sun |access-date=2014-02-17 |archive-url=https://web.archive.org/web/20140217210959/http://www.indiacurry.com/chutney/hotsunpickling.htm |archive-date=2014-02-17 |url-status=dead }}</ref> The pickle is traditionally covered with [[muslin]] while it is maturing.<ref>{{Cite web |url=http://www.sailusfood.com/2015/05/08/mango-pickle-recipe-avakai/ |title=Mango pickle recipe |access-date=2015-09-18 |archive-date=2015-09-05 |archive-url=https://web.archive.org/web/20150905233312/http://www.sailusfood.com/2015/05/08/mango-pickle-recipe-avakai/ |url-status=live }}</ref> Chili peppers are the decisive ingredient in South Asian pickles,<ref name="Andrews2005">{{cite book |author=Jean Andrews |url=https://books.google.com/books?id=_fUh4YXWPikC&pg=PA26 |title=The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen |publisher=University of North Texas Press |year=2005 |isbn=978-1-57441-193-5 |pages=26– |access-date=2019-01-13 |archive-date=2023-11-01 |archive-url=https://web.archive.org/web/20231101225005/https://books.google.com/books?id=_fUh4YXWPikC&pg=PA26#v=onepage&q&f=false |url-status=live }}</ref> though other ingredients vary by region within the Indian subcontinent. Some commonly used ingredients are limes, lemons, mangoes, ginger, and [[Eggplant|eggplants]].

==Regional variations==
{{More citations needed section|date=December 2022}}
===Bangladesh===
{{see also|Bengali cuisine|Bangladeshi cuisine}}
[[File:আমের_আঁচার.jpg|thumb|right|Traditional Bengali Mango pickle making]]
[[File:গুড়_আম.jpg|thumb|right|Mango and Date jaggery achar]]

In [[Bengali culture]], pickles are known as ''Achar'' ([[Bengali language|Bengali]]: আচার) or Asar ([[Bengali language|Bengali]]: আসার). [[Bengali cuisine|Bengali]] pickles are an integral part of [[Bengali cuisine]], adding a burst of flavors to meals. These pickles are made by preserving various fruits, vegetables, and even fish or meat in a mixture of spices, oil, and vinegar or lemon juice, which is why pickles of Bangladesh taste different. The tradition of making pickles in Bangladesh dates back centuries, with each region having its own unique recipes and techniques. The process involves marinating the chosen ingredient with a blend of spices such as mustard seeds, fenugreek, nigella seeds, and chili powder. The pickles are then left to mature in airtight jars, allowing the flavors to develop over time. <ref>{{Cite web |url=https://www.localguidesconnect.com/t5/General-Discussion/Bangladeshi-Pickles-Scene-in-Short/td-p/2021506 |title=Archived copy |access-date=2023-09-02 |archive-date=2023-11-01 |archive-url=https://web.archive.org/web/20231101225014/https://www.localguidesconnect.com/t5/General-Discussion/Bangladeshi-Pickles-Scene-in-Short/td-p/2021506 |url-status=live }}</ref>

Bengali pickles are cherished for their tangy, spicy, and sometimes sweet taste profiles. They are often served as accompaniments to rice, bread, or curry dishes, enhancing the overall dining experience. Popular varieties of Bengali pickles include mango pickle, lime pickle, mixed vegetable pickle, and fish pickle. Pickles can be also popular depending on the district such as [[Shatkora]] achar of [[Sylhet]] and [[Piper chaba|Chui jhal]] achar of [[Khulna]] are famous even outside India and Bangladesh. The art of making pickles is passed down through generations, with families having their secret recipes and methods. Pickles also serve as condiment for rice in [[Bengal]]. Bengali pickles are a cherished part of the culinary culture in Bangladesh. They offer a delightful blend of flavors and are an essential accompaniment to Bengali meals. The tradition of making pickles has been preserved for centuries, showcasing the rich heritage and love for food in the region.<ref>{{Cite web |url=https://en.banglapedia.org/index.php/Food_Preservation |title=Archived copy |access-date=2023-09-02 |archive-date=2023-09-02 |archive-url=https://web.archive.org/web/20230902093011/https://en.banglapedia.org/index.php/Food_Preservation |url-status=live }}</ref>

===India===
[[File:Various kinds of pickles for sale at a shop in Dakshineswar, Kolkata, India.jpg|thumb|Various kinds of pickles for sale at a shop in [[Kolkata]], West Bengal, India]]
[[File:Sweet pickle made out of mango, in West Bengal, India.jpg|thumb|Sweet and spicy pickle made out of [[Mangifera indica|mango]], in West Bengal, India]]
Despite using the same main ingredients, differences in preparation techniques and spices have led to wide variation in [[India]]n pickles. A [[mango]] pickle from [[South India]] tastes very different from one made in [[North India]], as the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil.

The city of [[Panipat]] in [[Haryana]] is well-known as a hub for commercial ''achaar'', and is particularly famous for ''pachranga'' (literally "five colors", prepared with five vegetables) and ''satranga'' (literally "seven colors", prepared with seven vegetables). ''Pachranga'' and ''satranga'' ''achaar'' are matured in mustard oil and whole spices with ingredients like raw mangoes, [[Chickpea|chickpeas]], lotus stem, [[Carissa carandas|karonda]], [[myrobalan]], and limes. ''Pachranga'' ''achaar'' was first created in 1930 by Murli Dhar Dhingra in Kaloorkot, a village in the [[Mianwali District]] of what is now [[Pakistan]]. Dhingra's descendants brought the pickle to India in 1943. As of 2016, Panipat produced over {{INRConvert|500|m|lk=r|year=2016}} worth of ''achaar'' every year, supplied to local markets as well as exported to the [[United Kingdom|UK]], US, and [[Middle East]].<ref name="har13">{{Cite web |url=http://www.tribuneindia.com/2004/20040327/windows/main1.htm |title=Our desi drive-ins |access-date=2017-04-06 |archive-date=2017-03-01 |archive-url=https://web.archive.org/web/20170301051639/http://www.tribuneindia.com/2004/20040327/windows/main1.htm |url-status=live }}</ref><ref name="har12">{{Cite web |url=http://www.tribuneindia.com/news/sunday-special/perspective/spice-of-life-surrender-to-panipat-pickle/181599.html |title=Spice of life: Surrender to Panipat pickle!, The Tribune, June 2016 |access-date=2017-04-06 |archive-date=2017-04-06 |archive-url=https://web.archive.org/web/20170406201536/http://www.tribuneindia.com/news/sunday-special/perspective/spice-of-life-surrender-to-panipat-pickle/181599.html |url-status=live }}</ref><ref name="har11">{{Cite web |url=http://www.livemint.com/Leisure/tzzAGvlSXLjpgizg4qV62M/The-road-to-Kashmir.html |title=The road to Kashmir through Haryana |access-date=2017-04-06 |archive-date=2017-04-06 |archive-url=https://web.archive.org/web/20170406201509/http://www.livemint.com/Leisure/tzzAGvlSXLjpgizg4qV62M/The-road-to-Kashmir.html |url-status=live }}</ref>

In South India, most vegetables are [[Food drying|sun-dried]] with spices, taking advantage of the immensely hot and sunny climate in the region. The sun-drying process naturally preserves the vegetables, along with spices such as [[Mustard seed|mustard]], [[fenugreek]] seeds, [[chili powder]], salt, [[asafoetida]], and turmeric. To speed up the process, vegetables may be cooked before drying.[[File:Mangopickle.jpg|thumb|150px|Indian spicy [[mango pickle]]]]The states of [[Telangana]] and [[Andhra Pradesh]] are particularly well-known for their spicy pickles. Unripe mango with garlic and ginger ({{transl|te|ISO|[[Avakaya|āvakāya]]}} in Telugu) and unripe tamarind with green chilies ({{transl|te|ISO|cintakāya}} in Telugu) and red chillies ({{transl|te|ISO|korivi kāram}} in Telugu) are a staple with everyday meals. Amla ([[Indian gooseberry]]) ({{transl|te|ISO|usirikāya}} in Telugu) and lemon ({{transl|te|ISO|nimmakāya}} in Telugu) pickles are widely eaten as well.

In the state of [[Tamil Nadu]], the [[mango pickle]] {{transl|ta|ISO|māvaḍu}} is a staple condiment. {{transl|ta|ISO|Māvaḍu}} is usually made early in the summer season, when mangoes are barely an inch long. The preservation process uses [[castor oil]], giving the pickle a unique taste. Tamil Nadu is also known for the {{transl|ta|ISO|nārttaṅgai}}, which consists of unripe [[citron]]s cut into spirals and stuffed with salt, and for {{transl|ta|ISO|mōr miḷagai}}, which consists of sun-dried chillies stuffed with salted yogurt.

In the state of [[Karnataka]], the tender whole mango pickle {{transl|kn|ISO|māvina uppinakāyi}} is made by dehydrating tender whole mangoes with salt. Appemidi or Appimidi is the mango variety which gives distinct taste to the mango pickle made Also pickles made from [[Gooseberry]] (Nelikayi), [[Hogplum]] (Ametekayi), [[Lemon]] (Nimbekayi or Limbekayi) is popular.<ref>{{cite web|url=https://udupi-recipes.com/2018/12/hog-plum-pickle-amtekayi-uppinakayi.html|title=Hogplum Pickle, Amtekayi Uppinakayi|author=Udupi-Recipes|date=4 December 2018|access-date=17 March 2023|archive-date=17 March 2023|archive-url=https://web.archive.org/web/20230317062118/https://udupi-recipes.com/2018/12/hog-plum-pickle-amtekayi-uppinakayi.html|url-status=live}}</ref> Also [[Udupi cuisine]] has unique way of making Indian pickles without any use of edible oil.

South Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu, {{transl|ta|ISO|karuvāḍu}} is made by salting and sun-drying fish. {{transl|ta|ISO|Nettili karuvāḍu}}, made from anchovies, is among the more popular varieties of {{transl|ta|ISO|karuvāḍu}}. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make in {{transl|ml|ISO|mīn acār}}. While fish and shrimp pickles are eaten in Andhra Pradesh and Telangana, they are not as popular as lamb and chicken pickles.

Unripe mangoes, lemon, green chilis, {{transl|gu|ISO|gundā}} (''[[Cordia dichotoma]]''), and ''[[kerda]]'' are commonly used as key ingredients in Gujarati pickles. Common Gujarati pickles include salted mango pickle made with [[groundnut oil]] and spiced with [[fenugreek]] seeds and red chili powder; hot and sweet mango pickle made with [[Peanut|groundnut]] oil and [[jaggery]], [[fennel]] seeds, dry [[Date (fruit)|dates]] ({{transl|gu|ISO|khārēk}}), [[Mustard seed|mustard]], and red chili powder; and hot and sweet mango pickle made with sugar syrup, [[cumin]], and chili powder.

===Myanmar (Burma)===
The [[Burmese language|Burmese]] word for pickle is ''thanat'' ({{Lang-my|သနပ်}}). Mango pickle ({{my|သရက်သီးသနပ်}}) (''thayet thi thanat'') is the most prevalent variety. The pickle is made with green, ripe, or dried mangoes cured in vinegar, sugar, salt, chili powder, [[Masala (spice)|masala]], garlic, fresh chilies, and [[mustard seed]]s.<ref>{{Cite web|title=သရက်သီးသနပ် (Spicy Green Mango Pickle)|url=https://www.foodmagazinemyanmar.com/contributors/%E1%80%9E%E1%80%9B%E1%80%80%E1%80%B9%E1%80%9E%E1%80%AE%E1%80%B8%E1%80%9E%E1%80%94%E1%80%95%E1%80%B9-spicy-green-mango-pickle/|access-date=2019-07-11|website=Food Magazine Myanmar|language=my|archive-date=2019-12-22|archive-url=https://web.archive.org/web/20191222110257/https://www.foodmagazinemyanmar.com/contributors/%E1%80%9E%E1%80%9B%E1%80%80%E1%80%B9%E1%80%9E%E1%80%AE%E1%80%B8%E1%80%9E%E1%80%94%E1%80%95%E1%80%B9-spicy-green-mango-pickle/|url-status=live}}</ref><ref>{{Cite web|title=သရက်သီးသနပ် (အခြောက်) (Spicy Dry Mango Pickle)|url=https://www.foodmagazinemyanmar.com/contributors/%E1%80%9E%E1%80%9B%E1%80%80%E1%80%B9%E1%80%9E%E1%80%AE%E1%80%B8%E1%80%9E%E1%80%94%E1%80%95%E1%80%B9-%E1%80%A1%E1%80%B1%E1%80%BB%E1%80%81%E1%80%AC%E1%80%80%E1%80%B9-spicy-dry-mango-pickle/|access-date=2019-07-11|website=Food Magazine Myanmar|language=my|archive-date=2019-12-20|archive-url=https://web.archive.org/web/20191220161205/https://www.foodmagazinemyanmar.com/contributors/%E1%80%9E%E1%80%9B%E1%80%80%E1%80%B9%E1%80%9E%E1%80%AE%E1%80%B8%E1%80%9E%E1%80%94%E1%80%95%E1%80%B9-%E1%80%A1%E1%80%B1%E1%80%BB%E1%80%81%E1%80%AC%E1%80%80%E1%80%B9-spicy-dry-mango-pickle/|url-status=live}}</ref> Mango pickle is commonly used as a condiment alongside curries and [[biryani]] in [[Cuisine of Burma|Burmese cuisine]].<ref>{{Cite web|date=10 May 2016|title=အလှူ မင်္ဂလာဆောင်တို့ရဲ့ ဇာတ်လိုက်ကျော် ဒံပေါက်|url=https://myfoodmyanmar.com/biryani-recipe/|access-date=2019-07-11|website=MyFood Myanmar|language=my|archive-date=2019-07-11|archive-url=https://web.archive.org/web/20190711054657/https://myfoodmyanmar.com/biryani-recipe/|url-status=live}}</ref> It is also a mainstay ingredient in a traditional [[Burmese curry]] called ''wet thanat hin'' ({{my|ဝက်သနပ်ဟင်း}}).<ref>{{Cite web|title=ဝက်သားဟင်း ၄ မျိုး|url=http://we.com.mm/detail/2631|access-date=2019-07-11|website=We Media|language=my|archive-date=2019-07-11|archive-url=https://web.archive.org/web/20190711054655/http://we.com.mm/detail/2631|url-status=dead}}</ref>

=== Nepal ===
[[File:Dalle Khursani And Fermented Bamboo Shoot Pickle.jpg|thumb|Nepali pickle made of ''[[Dalle Khursani]]'' (round chilies) and ''Tama'' (fermented bamboo shoot pickle)]]
[[File:Mula Ko Aachar.jpg|thumb|Mula Ko Aachar]]
[[File:Mula Ko Aachar 2.jpg|thumb|Mula Ko Aachar ]]
[[File:Jhol_Momo.jpg|thumb|Broth made from achar used for [[jhol momo]]]]
In [[Nepal]], ''achaar'' ({{Lang-ne|अचार}}) is commonly eaten with the staple [[Dal bhat|Dal-Bhat-Tarkari]] as well as [[Momo (food)|momo]].<ref>{{Cite web|last=Rai|first=Sikuma|title=The mother of all pickles|date=7 September 2018|url=https://www.nepalitimes.com/banner/the-mother-of-all-pickles/|access-date=2022-02-24|language=en-US|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041115/https://www.nepalitimes.com/banner/the-mother-of-all-pickles/|url-status=live}}</ref> Many ''achaar'' factories in Nepal are women-owned or operated by women.<ref>{{Cite web|title=Nepali pickle makers come into their own|url=https://kathmandupost.com/money/2015/03/14/nepali-pickle-makers-come-into-their-own|access-date=2022-02-24|website=kathmandupost.com|language=English|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041115/https://kathmandupost.com/money/2015/03/14/nepali-pickle-makers-come-into-their-own|url-status=live}}</ref><ref>{{Cite web|title=Navaras: Pickles|url=http://ecs.com.np/features/navaras-pickles|access-date=2022-02-24|website=ECS NEPAL|language=en|archive-date=2022-02-24|archive-url=https://web.archive.org/web/20220224041118/http://ecs.com.np/features/navaras-pickles|url-status=live}}</ref> Nepalese ''achaar'' is made with spices such as mustard seeds, ''timur'' ([[Sichuan pepper]]), cumin powder, [[coriander]] powder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are:
* ''[[Lapsi (fruit)|Lapsi]]'' ''achaar'' - Hog plum pickle (can be sweet, savoury, or both)
* ''Khalpi achaar'' - Ripe [[cucumber]] preserved with mustard seed, oil, and spices
* ''[[Dalle Khursani|Dalle khursani]] achaar'' - Nepali [[Dalle Khursani|round chili]] pickle
* ''Tama achaar'' - Fermented bamboo pickle
* ''Gundruk achaar'' - Fermented mustard leaves pickle
* ''Mula ko achaar'' - Sun-dried radish and [[daikon]] preserved in oil and spices
* ''Karkalo achaar'' - Pickled stems of [[Colocasia|''Colocasisa'']] 
* ''[[Kinema]] achaar'' - Fermented [[soybean]] pickle
* ''Buff achaar'' - Pickled [[buffalo meat]]
* ''Chicken achaar'' - Pickled chicken
* ''Aanp ko achaar'' - Unripe mango pickle (can be sweet, savoury, or both)
* ''Kagati ko achaar'' - Lemon pickle
* ''Timur ko chop'' - Powdered Sichuan pepper with spices
* ''Jhinge machha achaar'' - Freshwater [[shrimp]] pickle
* Koiralo ko phool ko achaar (Mountain Ebony, is the edible flowers of the Bauhinia tree)- Instant pickle made by boiling the flower of a tree called 'Koiralo' in Nepali.Tempered and marinated with dry roasted powdered sesame seeds with turmeric powder,fenugreek seeds,chillies in a mustard oil.Garnished with cut green coriander leaves. Ready to eat instantly as an accompaniment to rice,Sel/roti,chyuraa (beaten/flattened rice).
* Aalu ko achaar-pickle made from boiled potatoes marinated with dry roasted/powdered sesame seeds,mustard oil,salt,green chillies,lemon or Lapsi/Hog Plum or 'Chook Amilo',small peas known as 'Sano Kerau'.Tempered with turmeric powder,fenugreek seeds,chillies in a mustard oil.Garnished with cut green coriander leaves.Ready to eat instantly as an accompaniment to rice,Sel/roti,chyuraa (beaten/flattened rice).
* Dhaniya ko paat ko achaar- Fresh green coriander leaves are blended in a mixer/blender or traditionally in a stone pestle/mortar with salt and chilli or tomatoes can be mixed as desired.Ready to eat instantly as an accompaniment to rice,Sel/roti,chyuraa (beaten/flattened rice).
[[File:Lasoora Pickle.JPG|alt=Lasora achar, Pakistani pickle|thumb|''Lasora achar'', Pakistani pickle, made of [[Cordia dichotoma|Lasora berries]]]]

===Pakistan===
The [[Sindh]] province of modern-day Pakistan is noted for [[Shikarpur, Sindh|Shikrarpuri]] ''achaar'' and [[Hyderabadi pickle|Hyderabadi ''achaar'']]. Both of these ''achaar'' varieties are commonly eaten in [[Pakistan]] and abroad.<ref name=":0"/> Shikrarpuri ''achaar'' is believed to have originated during the 1600s in medieval India.<ref name=":0">{{Cite news|url=https://dailytimes.com.pk/114415/all-you-need-to-know-about-shikarpurs-pickle/|title=All you need to know about Shikarpur's pickle|date=1 October 2017|work=Daily Times|access-date=13 January 2018|archive-date=14 January 2018|archive-url=https://web.archive.org/web/20180114021004/https://dailytimes.com.pk/114415/all-you-need-to-know-about-shikarpurs-pickle/|url-status=live}}</ref> The most popular of variety of Shikarpuri ''achaar'' is a mixed pickle comprising carrots, [[Turnip|turnips]], onions, cauliflower, chickpeas, garlic, green chillies, lime, and mango.<ref name=":0"/>

===Sri Lanka===

Pickles are known as ''acharu'' in [[Sinhala language|Sinhala]] or ''oorugai'' in [[Sri Lankan Tamil dialects|Tamil]].<ref>{{Citation|title=Sri Lankan Achcharu Recipe|url=https://www.youtube.com/watch?v=fyJ0tIB5liE|language=en|access-date=2021-05-19|archive-date=2021-04-30|archive-url=https://web.archive.org/web/20210430052920/https://www.youtube.com/watch?v=fyJ0tIB5liE|url-status=live}}</ref>

===Africa===
In [[South African Indians|South Africa]] and [[Botswana]], Indian pickles are called ''atchar''. They are made primarily from unripe mangoes and are sometimes eaten with bread.<ref>{{Cite web|url=https://www.doc-developpement-durable.org/file/Conservation-Graines-Semences-Vegetaux-Legumes-Refrigeration/Pickled%20Vegetables.pdf|title=Pickled Vegetables|website=Practical Action - The Schumacher Centre for Technology and Development|access-date=2019-07-11|archive-date=2019-12-21|archive-url=https://web.archive.org/web/20191221125911/https://www.doc-developpement-durable.org/file/Conservation-Graines-Semences-Vegetaux-Legumes-Refrigeration/Pickled%20Vegetables.pdf|url-status=dead}}</ref><ref>{{Cite web|date=2011|title=Pickled Vegetables|url=https://answers.practicalaction.org/our-resources/item/pickled-vegetables/|access-date=29 November 2021|website=Practical Action|format=PDF|archive-date=29 November 2021|archive-url=https://web.archive.org/web/20211129182031/https://answers.practicalaction.org/our-resources/item/pickled-vegetables/|url-status=live}}</ref>

On [[Mauritius]] and the neighboring [[Réunion]] a local variation is called Achard de légumes in French or Zasar legim in [[Mauritian Creole|Kréol]]. It is commonly prepared by using a mixture of different vegetables like cabbage, carrots, green beans, chayote, palm heart and onions. This is spiced with cumin, turmeric, green chilies, red chilies, ginger, garlic, salt and vinegar. <ref>{{Cite web|title=Achard de légumes|url=https://www.cuisineaz.com/recettes/achard-de-legumes-reunionnais-112997.aspx}}</ref> Achard de légumes is a very popular condiment that accompanies many meals.

==See also==
{{portal|Food}}
* {{annotated link|Indian relish}}
* {{annotated link|Acar}}
* {{annotated link|Atchara}}.
* {{annotated link|Piccalilli}}, a British variant of South Asian pickle
* {{annotated link|Amba (condiment)}}, an Israeli/Middle Eastern variant of South Asian pickle
* {{annotated link|List of Indian pickles}}

==References==
{{Reflist}}

==Further reading==
* {{cite journal |last1=Paralkar |first1=Anil |title=Trade, Exoticism and the English Appropriation of South Asian Pickles, c. 1600–1750 |journal=Cultural History |date=2020 |volume=9 |issue=1 |pages=106–122 |doi=10.3366/cult.2020.0211|s2cid=216172922 }}

[[Category:Bangladeshi condiments]]
[[Category:Bengali cuisine]]
[[Category:Indian condiments]]
[[Category:Indian pickles| ]]
[[Category:Nepalese cuisine]]
[[Category:Fijian cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Pakistani condiments]]
[[Category:Pakistani pickles| ]]
[[Category:Pakistani spices]]
[[Category:Sindhi cuisine]]
[[Category:South African cuisine]]
[[Category:Sri Lankan cuisine]]

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achar: Sitelink, Title, Description: en, Statement: P935, Statement: P910, Statement: P1754
Indian relish: Title, Description: en
Category:Indian pickles: Sitelink

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