South Asian pickle

{{Short description|Pickled varieties of vegetable and fruit}} {{redirect-several|Achar|Uruguay}} {{use Indian English|date=November 2025}} {{use dmy dates|date=November 2025}} {{Infobox food | image = Chilli pickle in a plate 2.jpg | caption = Chilli pickle in India | 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, Myanmar | 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 have accompanied many main dishes since the Columbian exchange in 1492, which brought chili peppers to India. Today, achar has expanded from a home prepared staple into a globally commercialized product, while continuing to play an important role in South Asian cultural identity and increasingly appearing in modern fusion cuisines.

==Terminology==

In Hindi and several other South Asian languages, pickles are known as ''āchār'' (आचार).<ref name="theculturetrip"/> Early Sanskrit and Tamil literature uses the terms ''Avalehika, Upadamzam'', ''Sandhita,'' and ''Avaleha''.<ref name="K.T. Achaya 2003">{{cite book |last=Achaya |first=K. T. |title=The Story of Our Food |year=2003 |publisher=Universities Press (India) Private |isbn= 978-81-7371-835-9 }}</ref>

''Āchār'' is a Persian origin word, from the time of the Mughal Empire. However, pickles in India are quite unlike the vinegar-based pickles of the Middle East.<ref name="Madani1993">{{cite book |last=Madani |first=Mohsen Saeidi |url=https://books.google.com/books?id=AqdJ7LlfVWUC&pg=PA153 |title=Impact of Hindu Culture on Muslims |publisher=M.D. Publications |year=1993 |isbn=978-81-85880-15-0 |pages=153– |quote=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>

In the 18th century, Georg Eberhard Rumphius suggested that the Indian word ''achar'' came from America,{{sfn|Davidson|2014|pp=2–3 "achar"}} specifically Arawakan (of the Caribbean)<ref>{{cite web |title=Concept CHILI PEPPER: aji |url=https://clics.clld.org/parameters/919#1/26/11 |website=CLICS 3 |access-date=14 November 2025}}</ref> ''axi, achi'', "chili pepper", widely used in pickles.{{sfn|Davidson|2014|pp=2–3 "achar"}} The 1886 Anglo-Indian dictionary ''Hobson-Jobson'' suggests a derivation from Latin ''acetaria''.{{sfn|Davidson|2014|pp=2–3 "achar"}}

==History==

=== Ancient and medieval ===

Early pickle recipes in Ayurvedic and 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, green peppercorns, long pepper, raw cardamom, lemon, lime, myrobalan, hog plum, stone apple, and fragrant manjack.<ref>{{cite book |last=Kamat |first=Jyotsna K. |title=Social Life in Medieval Karnāṭaka |publisher=Abhinav Publications |location=New Delhi |year=1980 |page=7}}</ref> Early medieval cookbooks such as ''Lokopakara'' (1025 CE), ''Manasollasa'' (1130 CE), ''Pakadarpana'' (1200 CE), and ''Soopa Shastra'' (1508 CE), and ''Kshemakutuhala'' (1549 CE) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes, turmeric root, mango-ginger root, ginger, radish, bitter gourd, cucumber, lotus root, and bamboo shoots. The religious text ''Lingapurana'' by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles.<ref>{{cite book |author1=Mangarasa III |author2=Krishna Jois, S. N. |author3=Konantambigi, Madhukar |author4=Bhat, N. P. |author5=Modwel, Nerupama Y. |title=Culinary Traditions of Medieval Karnataka: The Soopa Shastra of Mangarasa III |year=2012 |publisher=Intangible Cultural Heritage Division, Indian National Trust for Art and Cultural Heritage and B.R. Pub. Corp. |isbn=978-93-5050-031-6}}</ref> Unique pickles made from edible flowers are also mentioned in the ''Ni'matnama'' (1500 CE) cookbook.<ref>{{cite web |last=Chatterjee |first=Priyadarshini |title=From night jasmine to banana blossoms: India's centuries-old love affair with edible flowers |date=13 July 2018 |url=https://scroll.in/magazine/881094/from-night-jasmine-to-banana-blossoms-indias-centuries-old-love-affair-with-edible-flowers |archive-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 |archive-date=8 February 2022 }}</ref>

=== Columbian exchange ===

Chili peppers were introduced to South Asia by Portuguese traders after the Columbian exchange (sometime after 1492) in ports controlled by the Mughal Empire on the western coast of Gujarat. Before that, the milder spices black pepper, long pepper, and ''Piper chaba'' (in both fresh and dried forms) were the main source of heat in ancient and medieval Indian cuisine.<ref name="K.T. Achaya 2003"/><ref name="Twilley Graber 2019 transcript">{{cite web |last1=Twilley |first1=Nicola |last2=Graber |first2=Nicola |last3=Iyer |first3=Raghavan |author3-link=Raghavan Iyer (chef) |last4=Collingham |first4=Lizzie |author4-link=Lizzie Collingham |title=Transcript: The Curry Chronicles |url=https://gastropod.com/transcript-the-curry-chronicles/ |website=Gastropod |access-date=6 October 2024 |date=9 April 2019}}</ref><ref name="Batsha 2020">{{Cite web |last=Batsha |first=Nishant |author-link=Nishant Batsha |date=25 June 2020 |title=Curry Before Columbus |url=https://contingentmagazine.org/2020/06/25/curry-before-columbus/ |access-date=15 December 2020 |website=Contingent |archive-date=17 May 2021 |archive-url=https://web.archive.org/web/20210517012336/https://contingentmagazine.org/2020/06/25/curry-before-columbus/ |url-status=live}}</ref>

=== Anglo-Indian to British ===

[[File:Hannah Glasse's Paco-Lilla 1758.jpg|thumb|upright|Hannah Glasse's recipe for "Paco-Lilla or India Pickle", 1758]]

Anglo-Indians during the British Raj greatly liked chutneys and pickles, and prepared many kinds. For the pickled varieties, vegetables such as aubergines and bell peppers may be packed with chilies, mustard seed, and turmeric to give them a strong flavour; these may be cooked in mustard oil or sesame oil. Some fruits are prepared by pickling, soaking mangoes and limes in salty water in a pot which is left in the sun. For the sweet chutneys, fruits such as mango are cooked with sugar, vinegar, and spices. Uncooked chutneys use ingredients such as green coriander leaves and coconut, flavoured with chili, tamarind, and sugar; these are prepared afresh each day.{{sfn|Brown|1998|pp=347–361}}

In the 17th century, in the time of the East India Company, British travellers to India noticed the many chutneys and pickles. Sailors found that the preserve-like varieties were useful accompaniments to their maritime diet of salt meat and dry ship's biscuit. Quantities were brought home to Britain, whether by individual travellers or by merchants, soon to be copied by cooks and further modified from the Indian originals.{{sfn|Collingham|2006|pp=147–148}}

One of those cooks, Hannah Glasse, described how "to make Paco-Lilla, or India Pickle" (piccalilli) in the 1758 edition of her book ''The Art of Cookery Made Plain and Easy''. Her recipe asked the cook to salt some ginger, long pepper, and garlic, and to spice vinegar with mustard seed and turmeric. She suggested that vegetables and fruits such as cabbage, cauliflower, cucumber, melon, apple, French beans, and plums could all be pickled in this way.<ref>{{cite book |last=Glasse |first=Hannah |author-link=Hannah Glasse |chapter=Paco-Lilla or India Pickle |title=The Art of Cookery Made Plain and Easy |edition=6th |publisher=Printed for the Author: and sold by A. Millar, in the Strand; and T. Trye, near Gray's Inn Gate, Holbourn |year=1758 |chapter-url=https://archive.org/details/bub_gb_xJdAAAAAIAAJ/page/n412 |page=377}}</ref>

== Modern-Day == In modern-day South Asian countries, traditional foods such as achar continue to play an important role in cultural identity and the preservation of culinary heritage. Achar has been rooted in household food practices for many generations and continues to be a staple condiment and side dish for daily meals. It is still highly valued for its ability to enhance flavor and complement foods from across diverse regions.<ref>{{Cite journal |last1=Chakraborty|first1=Rakhi|last2=Roy|first2=Swarnendu|date=2018-05-01|title=Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent|journal=Journal of Food Science and Technology|language=en|volume=55|issue=5|pages=1599–1613|doi=10.1007/s13197-018-3080-7|issn=0975-8402|pmc=5897286|pmid=29666512}}</ref> In South Asian society, achar has transitioned from a seasonal, home prepared necessity to a widely available commercial product. While many families still maintain the tradition of preparing pickles using methods involving oil, salt, and spices, urbanization and changing lifestyles have contributed to the growing popularity of store bought varieties.<ref>{{Cite book |last=Achaya |first=K. T. |title=A historical dictionary of Indian food |publisher=Delhi ; New York : Oxford University Press |isbn= 978-0-19-564254-4 |url=http://archive.org/details/historicaldictio0000acha|date=1998|others=Internet Archive}}</ref>

Large scale production and distribution have enabled South Asian pickles to reach global markets, particularly through diaspora communities in areas such as the UK, United States, and Middle East. This expansion reflects much larger historical patterns of food exchange, such as how South Asian pickling practices have been subject to adaptation and reinterpretation beyond the traditional regions.<ref>{{Cite journal |last=Paralkar|first=Anil|date=April 2020|title=Trade, Exoticism and the English Appropriation of South Asian Pickles, c. 1600–1750|url=https://www.euppublishing.com/doi/10.3366/cult.2020.0211|journal=Cultural History|volume=9|issue=1|pages=106–122|doi=10.3366/cult.2020.0211|issn=2045-290X}}</ref> At the same time, achar remains deeply embedded in local knowledge and culinary traditions, with preparation techniques and ingredients continuing to reflect regional environments and cultural practices. While achar is now widely available, evidence suggests that the personalized traditional methods of fermentation provide unique and distinct flavors.<ref>{{Cite journal |last1=Flachs|first1=Andrew|last2=Orkin|first2=Joseph D.|date=2021-06-09|title=On pickles: biological and sociocultural links between fermented foods and the human gut microbiome|journal=Journal of Ethnobiology and Ethnomedicine|language=en|volume=17|issue=1|page=39|doi=10.1186/s13002-021-00458-9|doi-access=free |issn=1746-4269|pmc=8188661|pmid=34107988}}</ref>

In addition to its traditional uses, achar has increasingly been incorporated into contemporary and fusion cuisines. Chefs and food entrepreneurs have begun integrating its unique flavors into non traditional formats, blending South Asian pickles with global food trends. This type of evolution highlights achar's continued relevance as both a cultural staple and an interesting component in modern cuisine.<ref>{{Cite book |last=Sahni|first=Julie|url=http://archive.org/details/classicindiancoo00sahn|title=Classic Indian cooking|date=1980|publisher=New York : Morrow|others=Internet Archive|isbn=978-0-688-03721-5}}</ref>

== Commercialization == Traditionally South Asian Pickles were jarred and fermented at home but now families more commonly buy their jars from stores. This transition has happened because of its convenience but also because it ensures safety since fermentation can be dangerous if not done correctly. Factory production ensures consistent safe production of the pickles because they must adhere to food regulations and have factory oversight. Pickles are normally sealed in glass jars and are ready to straight out of the jar.<ref>{{Cite journal |last=Snyder |first=Abigail |last2=Fred Breidt |first2=Jr |last3=Andress |first3=Elizabeth L. |last4=Ingham |first4=Barbara H. |date=2020-07-01 |title=Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments |url=https://www.foodprotection.org/publications/food-protection-trends/archive/2020-07-manufacture-of-traditionally-fermented-vegetable-products-best-practice-for-small-businesses/ |journal=Food Protection Trends |language=en |volume=40 |issue=4 |pages=251–263}}</ref>

Several companies produce packaged South Asian pickles for domestic and international markets. Mother's Recipe, founded in 2001 is an Indian manufacturer owned by Desai Foods, produces 36 pickle varieties along with other products and distributes its products internationally. The company manufactures all of its products in India.<ref>{{Cite web |title=Mothers Recipe |url=https://www.mothersrecipe.com/ |access-date=2026-05-04 |website=Mothers Recipe |language=en}}</ref>

Shan Foods, a Pakistani company founded in 1981 founded by Sikander Sultan and still family owned, produces 6 types of packaged pickles alongside other products and exports them internationally. Shan foods' products are certified as Halal.<ref>{{Cite web |title=Shan Foods |url=https://www.shanfoods.com}}</ref>

== Ingredients ==

In India, there are two main types of pickles: pickles made with 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"/> Some pickles such as those from Gujarat use jaggery sugar as the main preserve.<ref name="Roy 2024">{{cite news |last=Roy |first=Nibedita |title=8 types of traditional Pickles from different parts of India |url=https://timesofindia.indiatimes.com/life-style/food-news/8-types-of-traditional-pickles-from-different-parts-of-india/articleshow/108161679.cms |work=The Times of India |date=3 March 2024}}</ref>

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=17 February 2014 |archive-url=https://web.archive.org/web/20140217210959/http://www.indiacurry.com/chutney/hotsunpickling.htm |archive-date=17 February 2014 }}</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 |date=8 May 2015 |access-date=18 September 2015 |archive-date=5 September 2015 |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 a distinguishing ingredient in South Asian pickles.<ref name="Andrews2005">{{cite book |last=Andrews |first=Jean |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>

<gallery class=center mode=nolines widths=190 heights=140> File:Indian-pickle.jpg|Indian mixed pickle, with lotus root, lemon, carrot, green mango, and green chilis File:Achar Gosht.JPG|''Achar gosht'', a meat curry cooked with flavours from pickle File:Preparation of red chilli Indian pickle (2).jpg|Preparation of red chilli Indian pickle </gallery>

== Chemical Composition == The chemical composition of south Asian pickles varies between the many different types. The chemical profile of South Asian Pickles is defined primarily by a high concentrations of organic acids, sodium chloride, and phenolic compounds derived from spices and vegetables. The most common organic acids are lactic acid most commonly produced through fermentation. These organic acids lower the pH of the pickle, which is the primary mechanism by which microbial spoilage is suppressed.<ref>{{Cite journal |last1=Behera |first1=Sudhanshu S. |last2=El Sheikha |first2=Aly Farag |last3=Hammami |first3=Riadh |last4=Kumar |first4=Awanish |date=2020-07-01 |title=Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? |url=https://www.sciencedirect.com/science/article/pii/S175646462030195X |journal=Journal of Functional Foods |volume=70 |article-number=103971 |doi=10.1016/j.jff.2020.103971 |issn=1756-4646}}</ref> Lactic acid bacteria plays a central role in this fermentation process. These microorganisms convert sugars present in vegetables and fruits into lactic acid, driving the acidification that preserves the food. The specific strains of lactic acid bacteria present during fermentation vary by region and preparation method. This microbial diversity is directly linked to the distinct flavors and health properties of different achar varieties.<ref>{{Cite journal |last1=Banik |first1=Avijit |last2=Anjum |first2=Hasnain |last3=Habib |first3=Humayra |last4=Abony |first4=Maruf |last5=Begum |first5=Anowara |last6=Ahmed |first6=Zakaria |date=2023-06-01 |title=Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh |journal=Heliyon |volume=9 |issue=6 |article-number=e17508 |doi=10.1016/j.heliyon.2023.e17508 |doi-access=free |pmid=37416662 |pmc=10320110 |bibcode=2023Heliy...917508B |issn=2405-8440}}</ref>

Spices such as mustard seeds, turmeric, chili powder, fenugreek, and asafetida contribute significant quantities of phenolic compounds in the fermentation process of South Asian pickles. These compounds function as both flavoring agents and natural antimicrobials. Phenolics such as curcumin from turmeric and capsaicin from chili peppers have been shown to possess antioxidant and antimicrobial properties that complement the acidic preservation environment.<ref name="ReferenceA">{{Cite journal |last1=Chakraborty |first1=Rakhi |last2=Roy |first2=Swarnendu |date=May 2018 |title=Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent |journal=Journal of Food Science and Technology |volume=55 |issue=5 |pages=1599–1613 |doi=10.1007/s13197-018-3080-7 |issn=0022-1155 |pmc=5897286 |pmid=29666512}}</ref> Oil based pickles common in northern and western India present a somewhat different chemical profile, as the oil medium creates an anaerobic environment that prevents aerobic spoilage bacteria. In these preparations. mustard oil and sesame oil also contribute glucosinolate and lignans respectively, which add to the antimicrobial and nutritional properties of the final product.<ref name="ReferenceA"/>

==Regional variations==

===Bangladesh===

In Bengali culture, pickles are known as ''Achar'' (Bengali: আচার) or Asar (Bengali: আসার). They are an integral part of Bengali cuisine, adding flavours to meals. They are made by preserving various fruits, vegetables, and even fish or meat in a mixture of spices, oil, and vinegar or lemon juice. 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 flavours to develop over time.<ref>{{cite web |url=https://www.localguidesconnect.com/t5/General-Discussion/Bangladeshi-Pickles-Scene-in-Short/td-p/2021506 |title=Bangladeshi Pickles Scene (In Short) |date=18 October 2019 |access-date=2 September 2023 |archive-date=1 November 2023 |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 have tangy, spicy, and sometimes sweet taste profiles. They are often served as accompaniments to rice, bread, or curry. Popular varieties include mango, lime, mixed vegetable, and fish pickles. The Shatkora ''achar'' of Sylhet and Chui jhal ''achar'' of Khulna are known even outside India and Bangladesh.<ref>{{cite web |url=https://en.banglapedia.org/index.php/Food_Preservation |title=Food Preservation - Banglapedia |access-date=2 September 2023 |archive-date=2 September 2023 |archive-url=https://web.archive.org/web/20230902093011/https://en.banglapedia.org/index.php/Food_Preservation |url-status=live}}</ref>

<gallery class=center mode=nolines widths=160 heights=160> File:আমের আঁচার.jpg|Making Bengali mango pickle File:গুড় আম.jpg|Mango and Date jaggery achar </gallery>

===India===

Among the many regional variations in India, a lotus stem pickle is made in Kashmir; gongura leaves are used in Andhra Pradesh; prawns with garlic and curry leaves are pickled in the southern coastal state of Kerala; bamboo shoots are fermented with mustard seeds and oil in Assam; whole lemons are pickled with asafoetida, mustard seed, and turmeric in Maharashtra; whole garlic cloves form the base of a pickle in Karnataka; and tomatoes are pickled with mustard seed, red chili, and curry leaves in Tamil Nadu.<ref name="Roy 2024"/>

The city of Panipat in Haryana prepares ''achaar'' commercially, especially ''pachranga'' and ''satranga'' (literally "five/seven colours", prepared with that many vegetables). The vegetables are matured in mustard oil and whole spices with ingredients like raw mangoes, chickpeas, lotus stem, karonda, myrobalan, and limes. As of 2016, Panipat produced over {{INRConvert|500|m|lk=r|year=2016}} worth of ''achaar'' every year, supplied to local markets and exported to the 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=6 April 2017 |archive-date=1 March 2017 |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 |last1=Panipat |first1=Parveen Arora in |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 |work=Tribuneindia News Service |access-date=6 April 2017 |archive-date=6 April 2017 |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 |work=mint |date=4 September 2009 |access-date=6 April 2017 |archive-date=6 April 2017 |archive-url=https://web.archive.org/web/20170406201509/http://www.livemint.com/Leisure/tzzAGvlSXLjpgizg4qV62M/The-road-to-Kashmir.html |url-status=live}}</ref>

<gallery class=center mode=nolines widths=220 heights=150> File:Sweet pickle made out of mango, in West Bengal, India.jpg|Sweet and spicy mango pickle File:Mangopickle.jpg|Indian spicy mango pickle File:Various kinds of pickles for sale at a shop in Dakshineswar, Kolkata, India.jpg|Pickles for sale in Kolkata </gallery>

===Myanmar (Burma)===

The Burmese word for pickle is ''thanat'' ({{Langx|my|သနပ်}}). Mango pickle ({{lang|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, garlic, fresh chilies, and mustard seeds.<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=11 July 2019 |website=Food Magazine Myanmar |language=my |archive-date=22 December 2019 |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=usurped}}</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=usurped}}</ref> Mango pickle is commonly used as a condiment alongside curries and biryani in Burmese cuisine.<ref>{{cite web |date=10 May 2016 |title=အလှူ မင်္ဂလာဆောင်တို့ရဲ့ ဇာတ်လိုက်ကျော် ဒံပေါက်|url=https://myfoodmyanmar.com/biryani-recipe/ |access-date=11 July 2019 |website=MyFood Myanmar |language=my |archive-date=11 July 2019 |archive-url=https://web.archive.org/web/20190711054657/https://myfoodmyanmar.com/biryani-recipe/ |url-status=live}}</ref> It is a mainstay ingredient in a Burmese curry, ''wet thanat hin'' ({{lang|my|ဝက်သနပ်ဟင်း}}), that combines pork belly with the pickle.<ref>{{cite web |title=ဝက်သားဟင်း ၄ မျိုး |url=http://we.com.mm/detail/2631|access-date=11 July 2019 |website=We Media |language=my |archive-date=11 July 2019 |archive-url=https://web.archive.org/web/20190711054655/http://we.com.mm/detail/2631 }}</ref>

=== Nepal ===

In Nepal, ''achaar'' ({{Langx|ne|अचार}}) is commonly eaten with the staple dal-bhat-tarkari as well as 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=24 February 2022 |archive-date=24 February 2022 |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 news |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=24 February 2022 |newspaper=The Kathmandu Post |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=24 February 2022 |website=ECS Nepal |language=en |archive-date=24 February 2022 |archive-url=https://web.archive.org/web/20220224041118/http://ecs.com.np/features/navaras-pickles |url-status=live}}</ref>

<gallery class=center mode=nolines widths=180 heights=180> File:Dalle Khursani And Fermented Bamboo Shoot Pickle.jpg|Nepali pickle made of ''Dalle Khursani'' (round chilies) and ''Tama'' (fermented bamboo shoot pickle) File:Mula Ko Aachar.jpg|Mula Ko Aachar File:Jhol_Momo.jpg|Broth made from achar used for jhol momo </gallery>

===Pakistan===

The Sindh province of modern-day Pakistan is noted for its Shikrarpuri and Hyderabadi pickles. Both of these ''achaar'' varieties are commonly eaten in Pakistan and abroad.<ref name="Daily Times 2017"/> Shikrarpuri pickle is believed to have originated during the 1600s in medieval India.<ref name="Daily Times 2017">{{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 Shikarpuri ''achaar'' is a mixed pickle made of carrots, turnips, onions, cauliflower, chickpeas, garlic, green chillies, lime, and mango.<ref name="Daily Times 2017"/> Another pickle is made from fragrant manjack fruits.<ref name="Bachheti2023">{{cite journal |last1=Bachheti |first1=Archana |last2=Deepti |last3=Bachheti |first3=Rakesh Kumar |last4=Singh |first4=Anjita |last5=Zebeaman |first5=Meseret |last6=Hunde |first6=Yilma |last7=Husen |first7=Azamal |title=Bioactive constituents and health promoting compounds of underutilized fruits of the northern Himalayas of India: a review |journal=Food Production, Processing and Nutrition |date=2023 |volume=5 |issue=24 |article-number=24 |doi=10.1186/s43014-023-00140-5 |doi-access=free }}</ref>

<gallery class=center mode=nolines widths=180 heights=180> File:Lasoora Pickle.JPG|''Lasora achar'', with fragrant manjack berries </gallery>

===Sri Lanka===

In Sri Lanka, green ginger, onion, and chilies are salted and flavoured with garlic, mustard seed, and vinegar. Other spices and sugar may be added. Either vegetables or fruits such as the Ceylon olive (''veralu'') or the hog plum (''amberalla'') may be used.<ref name="Time Out 2018">{{cite web |title=In a pickle |url=https://www.timeout.com/sri-lanka/things-to-do/in-a-pickle |publisher=Time Out |access-date=14 November 2025 |date=25 May 2018}}</ref>

===Middle East===

* ''Amba'' is a sweetened mango pickle, brought back to Baghdad by Iraqi Jewish merchants from Bombay.<ref>{{cite news |last1=Monterescu |first1=Daniel |last2=Hart |first2=Joel |title=The Mango Sauce Connecting Indians, Israelis and Palestinians – and Taking High-end Restaurants by Storm |url=https://www.haaretz.com/food/2018-06-01/ty-article-magazine/.premium/the-delicious-sauce-connecting-indians-israelis-and-palestinians/0000017f-e8bb-dc91-a17f-fcbfbbbf0000 |access-date=28 April 2025 |work=Haaretz |date=1 June 2018}}</ref> It somewhat resembles a spicy mango chutney.<ref>{{cite web |last=Hazout |first=Tamar Lea |title=Amba, Pickled Mango Sauce |url=https://aish.com/amba-a-pickled-mango-sauce/ |website=aish.com |publisher=Aish HaTorah |access-date=30 July 2025}}</ref> It is used across the Middle East.<ref name="First">{{cite news |last=Miri |first=Adhid |title=First Tango with Mango: Iraqi Amba |url=https://www.chaldeannews.com/2023-content/2023/11/1/first-tango-with-mango-iraqi-amba |access-date=30 July 2025 |work=Chaldean News |date=1 November 2023}}</ref>

===Africa===

In South Africa, Botswana and Kenya, 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=11 July 2019 |archive-date=21 December 2019 |archive-url=https://web.archive.org/web/20191221125911/https://www.doc-developpement-durable.org/file/Conservation-Graines-Semences-Vegetaux-Legumes-Refrigeration/Pickled%20Vegetables.pdf }}</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 |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 Réunion a local variation is called ''Achard de légumes'' in French or ''Zasar legim'' in Mauritian Creole. It is prepared with a mixture of 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 réunionnais |website=Cuisine AZ |date=26 July 2022 |url=https://www.cuisineaz.com/recettes/achard-de-legumes-reunionnais-112997.aspx |access-date=14 November 2025}}</ref>

==See also==

* {{annotated link|Branston Pickle}}

==References==

== Sources ==

* {{cite book |last=Brown |first=Patricia |title=Anglo-Indian Food and Customs |date=24 February 1998 |publisher=Penguin Books India |isbn=0-14-027137-6}} * {{cite book |last=Collingham |first=Lizzie |author-link=Lizzie Collingham |title=Curry: A Tale of Cooks and Conquerors |date=2006 |orig-date=2005 (Chatto & Windus) |publisher=Vintage Books |location=London |isbn=978-0-099-43786-4}} * {{cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |editor=Tom Jaine |title=The Oxford Companion to Food |edition=3rd |location=Oxford |publisher=Oxford University Press |year=2014 |isbn=978-0-19-967733-7}} * Paralkar, Anil. 2020. "Trade, Exoticism and the English Appropriation of South Asian Pickles, c. 1600–1750." ''Cultural History'' 9(1):106–122. doi:10.3366/cult.2020.0211. * Thierry, Anne; Baty, Céline; Marché, Laurent; Chuat, Victoria; Picard, Olivier; Lortal, Sylvie; and Valence, Florence. 2023. "Lactofermentation of Vegetables: An Ancient Method of Preservation Matching New Trends." ''Trends in Food Science & Technology'' 139:104112. doi:10.1016/j.tifs.2023.07.009. *Banik, Avijit; Anjum, Hasnain; Habib, Humayra; Abony, Maruf; Begum, Anowara; and Ahmed, Zakaria. 2023. "Characterization of Lactic Acid Bacteria Isolated from Street Pickles of Dhaka, Bangladesh." ''Heliyon'' 9(6):e17508. doi:10.1016/j.heliyon.2023.e17508. *Chakraborty, Rakhi, and Swarnendu Roy. 2018. "Exploration of the Diversity and Associated Health Benefits of Traditional Pickles from the Himalayan and Adjacent Hilly Regions of Indian Subcontinent." ''Journal of Food Science and Technology'' 55(5):1599–1613. doi:10.1007/s13197-018-3080-7. *Achaya, K. T. 1998. ''A Historical Dictionary of Indian Food.'' Oxford University Press. <nowiki>https://archive.org/details/historicaldictio0000acha</nowiki>. *Flachs, Andrew, and Joseph D. Orkin. 2021. "On Pickles: Biological and Sociocultural Links Between Fermented Foods and the Human Gut Microbiome." ''Journal of Ethnobiology and Ethnomedicine'' 17(1):39. doi:10.1186/s13002-021-00458-9. *Behera, Sudhanshu S.; El Sheikha, Aly Farag; Hammami, Riadh; and Kumar, Awanish. 2020. "Traditionally Fermented Pickles: How the Microbial Diversity Associated with Their Nutritional and Health Benefits?" ''Journal of Functional Foods'' 70:103971. doi:10.1016/j.jff.2020.103971. *Sahni, Julie. 1980. ''Classic Indian Cooking.'' William Morrow. <nowiki>https://archive.org/details/classicindiancoo00sahn</nowiki>.

==Further reading==

* {{cite journal |last=Paralkar |first=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 |ref=none}}

Category:Bangladeshi condiments Category:Bengali cuisine Category:Botswana cuisine Category:Burmese cuisine Category:Fijian cuisine Category:Indian condiments Category:Indian pickles Category:Indo-Caribbean cuisine Category:Kenyan cuisine Category:Mauritian cuisine Category:Nepalese cuisine Category:Pakistani condiments Category:Pakistani pickles Category:Pakistani spices Category:Sindhi cuisine Category:South African cuisine Category:Sri Lankan cuisine Category:Curry in the United Kingdom Category:Pickles

South Asian pickle

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