South Asian pickle

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.