Achaar (pickle)

Achaar or pickle is a traditional Indian condiment made from a variety of fruits and vegetables, preserved in brine, vinegar or edible oils along with various Indian spices.

Etymology

The word "Achaar" is derived from the Persian word achar, which means "powdered or salted meats, pickles, or fruits preserved in salt, vinegar, honey, or syrup".

History

The practice of pickling is ancient, dating back to around 2030 BC. The Indus Valley people are known to have used the method of pickling to preserve food, which was further adopted and spread by the Vedic people.

Types of Achaar

There are several types of Achaar, each unique in their preparation and taste. Some of the popular types include:

• Mango Achaar: Made from raw mangoes, spices, and oil.
• Lime Achaar: Made from limes, spices, and oil.
• Garlic Achaar: Made from garlic, spices, and oil.
• Chilli Achaar: Made from chillies, spices, and oil.

Preparation

The preparation of Achaar involves the use of fruits or vegetables which are chopped and then mixed with a blend of spices. The mixture is then preserved in a solution of vinegar, brine, or edible oils. The Achaar is then left to mature for a few weeks or months before it is ready to be consumed.

Health Benefits

While Achaar is high in sodium and should be consumed in moderation, it also has several health benefits. It is a good source of antioxidants, helps in digestion, and can provide probiotic benefits.

Cultural Significance

In India, Achaar is not just a condiment but a part of the culture. It is a staple in every Indian household and is served with every meal. It is also a part of various Indian festivals and rituals.

See Also

• Indian cuisine
• List of pickles
• List of Indian condiments

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