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South Asian pickle information


South Asian pickle
pickle
Alternative namesAchar, pacchadi, loncha, oorugai, avakaai
TypePickle
CourseCondiment
Place of originBangladesh, India, Nepal, Pakistan, Sri Lanka
Region or stateIndian Subcontinent
Main ingredientsFruit (mango, plums), vegetables, or meat
Ingredients generally usedOil, chili powder, spices, mustard seeds, fennel seeds
VariationsAcar, atchara
  •  South Asian pickle Media: South Asian pickle

South Asian pickle is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, 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.

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