Achar / Achaar

English: Pickle / Deutsch: Pickle / Español: Encurtido / Português: Picles / Français: Condiment / Italiano: Sottaceto /

Achar which is also spelled as Achaar is the Indian word for "Pickle". There are various Achar being prepared in Kerala, India using different vegetables and fruits, seafoods and fish.

The most popular pickles are Manga/ Kada Manga Achar (Mango Pickles), Naranga Achar (Lemon Pickle), Garlic Pickle. Other kinds of Acgar are: Kakka Erachi Achar (Clam meat pickles), Inji Achar (Ginger Pickles), Beetroot Pickles, Pavakka (Bitter Melon) Achar and a lot more.

Achar is made by cooking the basic ingredients, such as fruits, vegetables, seafood and fish with lots of spices, such as Kadugu (Black Mustard seeds), Red chili powder, Turmeric, Kaluva Podi ( Fenugreek powder), Kaayam Podi (Asafoetida powder), Nallenna (Sesame Oil), Vinegar, Salt and Curry leaves.

However, there are also ready-made Pickle Powder (mixture) available in supermarkets and food shops around Kerala. And for those who have really no time to cook Achar, there are some ready-to-eat Achar packed in small plastic available in the market, food shops and supermarkets.

Here below is the picture of my very own Achar, Pickled Kamias using the Ready-Made Pickle Powder (mixture) with the fruit from my Kamias tree. (Please see article on Kamias). Fusion of Indian and Philippines food.

Below are pictures of assorted Ready-To-Eat Achar in small plastic packs which I saw in a foodshop on my way to Munnar

Garlic Achar, Mango Achar and Lemon Achar, respectively

Another Manga Achar picture below which is the spicier version that the first one above:

Please see different kinds of Achar in related Articles. Below, I present to you only the Pickle Powder which was given to me when I was in Allepey so I can also cook Achar in Germany.

Articles with 'Achar / Achaar' in the title

• Kadugu Manga Achar / Achaar: Kadugu Manga Achar / Achaar refers to a variety of pickles from Kerala, India which is made from green , tender green Mangoes and Kadugu (Black Mustard seeds) cooked with spices, such as Turmeric and Cumin, Red Chili Pepper and of course . . .

Summary

Achar, also known as Achaar, is a term used in South Asian cuisine to refer to pickles. These pickles are made by preserving vegetables, fruits, or meats in vinegar, brine, or oil, along with various spices and seasonings. Achar adds a burst of flavor to meals and is commonly served as a condiment or side dish. Different regions have their own unique recipes and techniques for making achar, resulting in a wide variety of flavors and textures.

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