Pickles in India

Indian Pickle (Hindi: अचार, Acar, Urdu: اچار; Telugu: ఆవకాయ, avakaya ) is in oil, spices and salt pickled vegetables or fruit. It is an important part of Indian cuisine in India, Nepal, Pakistan and Bangladesh and is served as an accompaniment to many dishes.

Among the varieties of vegetables and fruits most commonly used include ( unripe ) mango, lemon, lime, green chillies, garlic, ginger, kohlrabi, carrots, radish, but also Lotus and unripe jackfruit are used. Virtually every season vegetables can be used. It is inserted chopped and with a mixture of salt and spices in oil. Usually for mustard oil is used, but it sometimes sesame oil or other oils are used. Pickles taste due to the use of various oils and spices in all parts of the Indian subcontinent differently. Traditionally produced pickles mature before they are eaten in the heat for at least three weeks. The developing marinade prevents the propagation of bacteria in the pickle and oil preservatives.

Particularly frequent Pickle variants that are commercially produced, Mango Pickle, Lime Pickle, Chilli Pickle, Garlic Pickle and Mixed Pickle. In Mixed Pickle Mango, carrots, onion, cauliflower and kohlrabi is fairly common part.

Pickle has in every region of India a unique name, such as it is called in Hindustani Achar (a similar dish of the same name is also available in Southeast Asian countries, Malaysia, Singapore and Indonesia), in Telugu and Tamil Pachchadi Urugai.