South Asian pickle

South Asian pickleis apickledfood made from a variety of vegetables, meats and fruits preserved inbrine,vinegar,edible oils, and variousSouth Asian spices. The pickles are popular across South Asia, with many regional variants, natively known aslonache,avalehikā,uppinakaayi,khatai,pachadiornoncha,achaar(sometimes spelledaachaar,atcharorachar),athāṇuorathāṇoorathāna,khaṭāīorkhaṭāin,sandhanorsendhanorsāṇdhāṇo,kasundi, orurugaai.
Terms used for pickles in South Asia vary regionally. They are known asūrugāiinTamil,pachchadi,avakaya,achaar,tokku, orūragāyainTelugu,uppinakaayiinKannada,uppillittuthuinMalayalam,lonchainMarathi,loncheminKonkani,athāṇuinGujarati,athāṇoinRajasthaniandBraj,sendhānorsandhāninAwadhi,BagheliandBhojpuri,khaṭāiṇorsāndhaṇoinSindhi,kasundiinBanglaandOdia.InHindi, native words for pickle which are rooted in Sanskrit includeathāna,noncha,sendhān, andkhaṭaī. Another term,achaar, is also used inHindi,Nepali,Urdu, andBengali.EarlySanskritand Tamil literature uses the termsAvalehika, Upadamzam,Sandhita,andAvalehafor pickles.
In Hindustani, an additional word,āchār(अचारorआचार), is used for pickles, along with other native Hindi words.Āchāris a loanword ofPersianorigin, entered popular use as the Hindustani term for pickles underIslamic rule. However, pickles in India are totally different from vinegar-based pickles in the Middle East.In Persian, the wordāchāris defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".
Early pickle recipes inAyurvedicandSangamperiod texts mention several varieties of pickles, including the earliest known mention ofmangopickles.Nalachampu, a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango,green peppercorns,long pepper, rawcardamom,lemon,lime,myrobalan,hog plum,stone apple, andfragrant manjack.Earlymedieval cookbookssuch asLokopakara(1025 CE),Manasollasa(1130 CE),Pakadarpana(1200 CE), andSoopa Shastra(1508 CE), Kshemakutuhala (1549 CE) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes,turmericroot,mango-gingerroot,ginger,radish,bitter gourd,cucumber,lotusroot, andbamboo shoots. The religious textLingapuranaby Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles.Unique pickles made fromedible flowersare also mentioned in theNi'matnama(1500 CE) cookbook.
Chili pepperswere introduced to South Asia byPortuguesetraders 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.Before the introduction of chili peppers by the Portuguese, black pepper, long pepper, andPiper chaba(in both fresh and dried forms) were the main source of heat in ancient and medieval pickles.
In India, there are two main types of pickles: pickles made withsesameormustard 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 traditionalganne ka sirka(sugarcanevinegar) may also be used as brine.In some pickles fromGujaratandRajasthan,jaggeryis used as the main preserve.
Homemade pickles are prepared in the summer. They are matured through exposure to sunlight for up to two weeks.The pickle is traditionally covered withmuslinwhile it is maturing.Chili peppers are the decisive ingredient in South Asian pickles,though other ingredients vary by region within the Indian subcontinent. Some commonly used ingredients are limes, lemons, mangoes, ginger, andeggplants.
InBengali culture, pickles are known asAchar(Bengali: আচার) or Asar (Bengali: আসার). Bengali pickles are an integral part ofBengali 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.
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 asShatkoraachar ofSylhetandChui jhalachar ofKhulnaare 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 inBengal. 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.
Despite using the same main ingredients, differences in preparation techniques and spices have led to wide variation inIndianpickles. Amangopickle fromSouth Indiatastes very different from one made inNorth India, as the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil.
The city ofPanipatinHaryanais well-known as a hub for commercialachaar, and is particularly famous forpachranga(literally "five colors", prepared with five vegetables) andsatranga(literally "seven colors", prepared with seven vegetables).Pachrangaandsatrangaachaarare matured in mustard oil and whole spices with ingredients like raw mangoes,chickpeas, lotus stem,karonda,myrobalan, and limes.Pachrangaachaarwas first created in 1930 by Murli Dhar Dhingra in Kaloorkot, a village in theMianwali Districtof what is nowPakistan. Dhingra's descendants brought the pickle to India in 1943. As of 2016, Panipat produced over₹500 million(equivalent to₹720 million or US$8.3 million in 2023) worth ofachaarevery year, supplied to local markets as well as exported to theUK, US, andMiddle East.
In South India, most vegetables aresun-driedwith 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 asmustard,fenugreekseeds,chili powder, salt,asafoetida, and turmeric. To speed up the process, vegetables may be cooked before drying.
The states ofTelanganaandAndhra Pradeshare particularly well-known for their spicy pickles. Unripe mango with garlic and ginger (āvakāyain Telugu) and unripe tamarind with green chilies (cintakāyain Telugu) and red chillies (korivi kāramin Telugu) are a staple with everyday meals. Amla (Indian gooseberry) (usirikāyain Telugu) and lemon (nimmakāyain Telugu) pickles are widely eaten as well.
In the state ofTamil Nadu, themango picklemāvaḍuis a staple condiment.Māvaḍuis usually made early in the summer season, when mangoes are barely an inch long. The preservation process usescastor oil, giving the pickle a unique taste. Tamil Nadu is also known for thenārttaṅgai, which consists of unripecitronscut into spirals and stuffed with salt, and formōr miḷagai, which consists of sun-dried chillies stuffed with salted yogurt.
In the state ofKarnataka, the tender whole mango picklemāvina uppinakāyiis 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 fromGooseberry(Nelikayi),Hogplum(Ametekayi),Lemon(Nimbekayi or Limbekayi) is popular.AlsoUdupi cuisinehas 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,karuvāḍuis made by salting and sun-drying fish.Nettili karuvāḍu, made from anchovies, is among the more popular varieties ofkaruvāḍu. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make inmīn 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,gundā(Cordia dichotoma), andkerdaare commonly used as key ingredients in Gujarati pickles. Common Gujarati pickles include salted mango pickle made withgroundnut oiland spiced withfenugreekseeds and red chili powder; hot and sweet mango pickle made withgroundnutoil andjaggery,fennelseeds, drydates(khārēk),mustard, and red chili powder; and hot and sweet mango pickle made with sugar syrup,cumin, and chili powder.
TheBurmeseword for pickle isthanat(Burmese:သနပ်). Mango pickle (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, garlic, fresh chilies, andmustard seeds.Mango pickle is commonly used as a condiment alongside curries andbiryaniinBurmese cuisine.It is also a mainstay ingredient in a traditionalBurmese currycalledwet thanat hin(ဝက်သနပ်ဟင်း).
InNepal,achaar(Nepali:अचार) is commonly eaten with the stapledal-bhat-tarkarias well asmomo.Manyachaarfactories in Nepal are women-owned or operated by women.Nepaleseachaaris made with spices such as mustard seeds,timur(Sichuan pepper), cumin powder,corianderpowder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are:
TheSindhprovince of modern-day Pakistan is noted forShikrarpuriachaarandHyderabadiachaar. Both of theseachaarvarieties are commonly eaten inPakistanand abroad.Shikrarpuriachaaris believed to have originated during the 1600s in medieval India.The most popular of variety of Shikarpuriachaaris a mixed pickle comprising carrots,turnips, onions, cauliflower, chickpeas, garlic, green chillies, lime, and mango.
Pickles are known asacharuinSinhalaoroorugaiinTamil.
InSouth AfricaandBotswana, Indian pickles are calledatchar. They are made primarily from unripe mangoes and are sometimes eaten with bread.
OnMauritiusand the neighboringRéuniona local variation is called Achard de légumes in French or Zasar legim inKréol. 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.Achard de légumes is a very popular condiment that accompanies many meals.