South Asian pickle
Chilli pickle in India | |
| Alternative names | Achar, khatai, pacchadi, loncha, oorugai, avakaai |
|---|---|
| Type | Pickle |
| Course | Condiment |
| Place of origin | India, Bangladesh, Nepal, Pakistan, Sri Lanka, Myanmar |
| 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 |
South Asian pickles, known as achar among other names, are pickled and often highly-spiced condiments made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and South Asian spices. The pickles are popular across South Asia, with many regional variants. They accompany many main dishes. Since the Columbian exchange, which brought chili peppers to India, pickles have often been hotly-spiced.