achar

Achar is a term used for pickled condiments common in the Indian subcontinent and in related cuisines. It refers to a relish made by preserving fruits or vegetables in a seasoned brine or oil, often with spices such as mustard seeds, chili, garlic, fennel, and fenugreek. Achar can be oil-based, using mustard or other oils, or vinegar-based, and regional variations may emphasize different flavor profiles.

Two broad styles are typical. Oil-based achar, common in Bengali and other Indian cuisines, relies on salt, oil, and a mixture of ground and whole spices to flavor the produce, and is often tempered with heated spices. Vinegar-based versions, found in various South and Southeast Asian cuisines, use vinegar or citrus juice to provide acidity and help preserve the mix. Common ingredients include mango, lime, carrot, cauliflower, chili peppers, and mixed vegetables, sometimes with sugar to balance heat and tang.

Regional variations are extensive. In India, Bangladesh, and Pakistan, mango and lime achar are particularly popular, with regional spice blends and levels of heat. In Indonesia and Malaysia, a closely related preparation known as acar uses vinegar and sugar and may feature cucumber, onions, and peppers. Achar can also be found in East African communities with South Asian influences, where preserved fruits and vegetables accompany meals.

Achar serves as a condiment or accompaniment to rice, flatbreads, or main dishes. Properly prepared achar can be stored for weeks to months, especially when salt, oil, or vinegar create a preserver environment. The term achar reflects a broad family of preserved condiments rather than a single recipe.