Several terms redirect here. For other uses, see Achar (disambiguation).
South Asian pickle
pickle
Alternative names
Achar, pacchadi, loncha, oorugai, avakaai
Type
Pickle
Course
Condiment
Place of origin
Bangladesh, India, Nepal, Pakistan, Sri Lanka
Region or state
Indian Subcontinent
Main ingredients
Fruit (mango, plums), vegetables, or meat
Ingredients generally used
Oil, chili powder, spices, mustard seeds, fennel seeds
Variations
Acar, atchara
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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