 Chilli pickle in India | |
| Alternative names | Achar, khatai, pacchadi, loncha, oorugai, avakaai |
|---|---|
| Type | Pickle |
| Course | Condiment |
| Place of origin | India,Bangladesh,Nepal,Pakistan,Sri Lanka,Myanmar |
| 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 |
South Asian pickle is apickled food made from a variety of vegetables, meats and fruits preserved inbrine,vinegar,edible oils, and variousSouth Asian spices. The pickles are popular across South Asia, with many regional variants, natively known aslonache,avalehikā,uppinakaayi,khatai,pachadi ornoncha,achaar (sometimes spelledaachaar,atchar orachar),athāṇu orathāṇo orathāna,khaṭāī orkhaṭāin,sandhan orsendhan orsāṇdhāṇo,kasundi, orurugaai.
Terms used for pickles in South Asia vary regionally. They are known asūrugāi inTamil,pachchadi,avakaya,achaar,tokku, orūragāya inTelugu,uppinakaayi inKannada,uppillittuthu inMalayalam,loncha inMarathi,lonchem inKonkani,athāṇu inGujarati,athāṇo inRajasthani andBraj,sendhān orsandhān inAwadhi,[1]Bagheli[2] andBhojpuri,[3]khaṭāiṇ orsāndhaṇo inSindhi,[4]kasundi inBangla andOdia.[5] InHindi, native words for pickle which are rooted in Sanskrit includeathāna,noncha,sendhān, andkhaṭaī. Another term,achaar, is also used inHindi,Nepali,Urdu, andBengali.[6] EarlySanskrit and Tamil literature uses the termsAvalehika, Upadamzam,Sandhita, andAvaleha for pickles.[7]
In Hindustani, an additional word,āchār (अचार orआचार), is used for pickles, along with other native Hindi words.Āchār is a loanword ofPersian origin, entered popular use as the Hindustani term for pickles underIslamic rule. However, pickles in India are totally different from vinegar-based pickles in the Middle East.[8] In Persian, the wordāchār is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".[9]
Early pickle recipes inAyurvedic andSangam period texts mention several varieties of pickles, including the earliest known mention ofmango pickles.[7]Nalachampu, a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango,green peppercorns,long pepper, rawcardamom,lemon,lime,myrobalan,hog plum,stone apple, andfragrant manjack.[10] Earlymedieval cookbooks such asLokopakara (1025 CE),Manasollasa (1130 CE),Pakadarpana (1200 CE), andSoopa Shastra (1508 CE), Kshemakutuhala (1549 CE) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes,turmeric root,mango-ginger root,ginger,radish,bitter gourd,cucumber,lotus root, andbamboo shoots. The religious textLingapurana by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles.[11] Unique pickles made fromedible flowers are also mentioned in theNi'matnama (1500 CE) cookbook.[12]
Chili peppers were introduced to South Asia byPortuguese traders in ports controlled by the Mughal Empire on the western coast of Gujarat. It is unclear when red chili peppers came to be used in pickles as they are today, since medieval texts do not mention their use in pickles.[7] Before the introduction of chili peppers by the Portuguese, black pepper, long pepper, andPiper chaba (in both fresh and dried forms) were the main source of heat in ancient and medieval pickles.
In India, there are two main types of pickles: pickles made withsesame ormustard oil, and pickles made without oil. Pickles without oil use salt to draw out the moisture from green mangoes or lemons to create a brine. A mixture of lemon or lime juice with salt or traditionalganne ka sirka (sugarcane vinegar) may also be used as brine.[8] In some pickles fromGujarat andRajasthan,jaggery is used as the main preserve.
Homemade pickles are prepared in the summer. They are matured through exposure to sunlight for up to two weeks.[13] The pickle is traditionally covered withmuslin while it is maturing.[14] Chili peppers are a distinguishing ingredient in South Asian pickles,[15] though other ingredients vary by region within the Indian subcontinent. Some commonly used ingredients are limes, lemons, mangoes, ginger, andeggplants.
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InBengali culture, pickles are known asAchar (Bengali: আচার) or Asar (Bengali: আসার). Bengali pickles are an integral part ofBengali cuisine, adding a burst of flavors to meals. These pickles are made by preserving various fruits, vegetables, and even fish or meat in a mixture of spices, oil, and vinegar or lemon juice, which is why pickles of Bangladesh taste different. The tradition of making pickles in Bangladesh dates back centuries, with each region having its own unique recipes and techniques. The process involves marinating the chosen ingredient with a blend of spices such as mustard seeds, fenugreek, nigella seeds, and chili powder. The pickles are then left to mature in airtight jars, allowing the flavors to develop over time.[16]
Bengali pickles are cherished for their tangy, spicy, and sometimes sweet taste profiles. They are often served as accompaniments to rice, bread, or curry dishes, enhancing the overall dining experience. Popular varieties of Bengali pickles include mango pickle, lime pickle, mixed vegetable pickle, and fish pickle. Pickles can be also popular depending on the district such asShatkora achar ofSylhet andChui jhal achar ofKhulna are famous even outside India and Bangladesh. The art of making pickles is passed down through generations, with families having their secret recipes and methods. Pickles also serve as condiment for rice inBengal. Bengali pickles are a cherished part of the culinary culture in Bangladesh. They offer a delightful blend of flavors and are an essential accompaniment to Bengali meals. The tradition of making pickles has been preserved for centuries, showcasing the rich heritage and love for food in the region.[17]
Despite using the same main ingredients, differences in preparation techniques and spices have led to wide variation inIndian pickles. Amango pickle fromSouth India tastes very different from one made inNorth India, as the southern cuisines prefer sesame oil and tend to produce spicier pickles, while the northern cuisines prefer mustard oil.
The city ofPanipat inHaryana is well-known as a hub for commercialachaar, and is particularly famous forpachranga (literally "five colors", prepared with five vegetables) andsatranga (literally "seven colors", prepared with seven vegetables).Pachranga andsatrangaachaar are matured in mustard oil and whole spices with ingredients like raw mangoes,chickpeas, lotus stem,karonda,myrobalan, and limes.Pachrangaachaar was first created in 1930 by Murli Dhar Dhingra in Kaloorkot, a village in theMianwali District of what is nowPakistan. Dhingra's descendants brought the pickle to India in 1943. As of 2016, Panipat produced over₹500 million (equivalent to₹720 million or US$8.2 million in 2023) worth ofachaar every year, supplied to local markets as well as exported to theUK, US, andMiddle East.[18][19][20]
In South India, most vegetables aresun-dried with spices, taking advantage of the immensely hot and sunny climate in the region. The sun-drying process naturally preserves the vegetables, along with spices such asmustard,fenugreek seeds,chili powder, salt,asafoetida, and turmeric. To speed up the process, vegetables may be cooked before drying.
The states ofTelangana andAndhra Pradesh are particularly well-known for their spicy pickles. Unripe mango with garlic and ginger (āvakāya in Telugu) and unripe tamarind with green chilies (cintakāya in Telugu) and red chillies (korivi kāram in Telugu) are a staple with everyday meals. Amla (Indian gooseberry) (usirikāya in Telugu) and lemon (nimmakāya in Telugu) pickles are widely eaten as well.
In the state ofTamil Nadu, themango picklemāvaḍu is a staple condiment.Māvaḍu is usually made early in the summer season, when mangoes are barely an inch long. The preservation process usescastor oil, giving the pickle a unique taste. Tamil Nadu is also known for thenārttaṅgai, which consists of unripecitrons cut into spirals and stuffed with salt, and formōr miḷagai, which consists of sun-dried chillies stuffed with salted yogurt.
In the state ofKarnataka, the tender whole mango picklemāvina uppinakāyi is made by dehydrating tender whole mangoes with salt. Appemidi or Appimidi is the mango variety which gives distinct taste to the mango pickle made Also pickles made fromGooseberry (Nelikayi),Hogplum (Ametekayi),Lemon (Nimbekayi or Limbekayi) is popular.[21] AlsoUdupi cuisine has unique way of making Indian pickles without any use of edible oil.
South Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu,karuvāḍu is made by salting and sun-drying fish.Nettili karuvāḍu, made from anchovies, is among the more popular varieties ofkaruvāḍu. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make inmīn acār. While fish and shrimp pickles are eaten in Andhra Pradesh and Telangana, they are not as popular as lamb and chicken pickles.
Unripe mangoes, lemon, green chilis,gundā (Cordia dichotoma), andkerda are commonly used as key ingredients in Gujarati pickles. Common Gujarati pickles include salted mango pickle made withgroundnut oil and spiced withfenugreek seeds and red chili powder; hot and sweet mango pickle made withgroundnut oil andjaggery,fennel seeds, drydates (khārēk),mustard, and red chili powder; and hot and sweet mango pickle made with sugar syrup,cumin, and chili powder.
TheBurmese word for pickle isthanat (Burmese:သနပ်). Mango pickle (သရက်သီးသနပ်) (thayet thi thanat) is the most prevalent variety. The pickle is made with green, ripe, or dried mangoes cured in vinegar, sugar, salt, chili powder,masala, garlic, fresh chilies, andmustard seeds.[22][23] Mango pickle is commonly used as a condiment alongside curries andbiryani inBurmese cuisine.[24] It is also a mainstay ingredient in a traditionalBurmese curry calledwet thanat hin (ဝက်သနပ်ဟင်း).[25]
InNepal,achaar (Nepali:अचार) is commonly eaten with the stapledal-bhat-tarkari as well asmomo.[26] Manyachaar factories in Nepal are women-owned or operated by women.[27][28] Nepaleseachaar is made with spices such as mustard seeds,timur (Sichuan pepper), cumin powder,coriander powder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are:
TheSindh province of modern-day Pakistan is noted forShikrarpuriachaar andHyderabadiachaar. Both of theseachaar varieties are commonly eaten inPakistan and abroad.[29] Shikrarpuriachaar is believed to have originated during the 1600s in medieval India.[29] The most popular of variety of Shikarpuriachaar is a mixed pickle comprising carrots,turnips, onions, cauliflower, chickpeas, garlic, green chillies, lime, and mango.[29]
Pickles are known asacharu inSinhala oroorugai inTamil.[30]
InSouth Africa andBotswana, Indian pickles are called atchar (also spelled achar).'. They are made primarily from unripe mangoes and are sometimes eaten with bread.[31][32]
OnMauritius and the neighboringRéunion a local variation is called Achard de légumes in French or Zasar legim inKréol. It is commonly prepared by using a mixture of different vegetables like cabbage, carrots, green beans, chayote, palm heart and onions. This is spiced with cumin, turmeric, green chilies, red chilies, ginger, garlic, salt and vinegar.[33] Achard de légumes is a very popular condiment that accompanies many meals.
संधान - अचार (अवधी में चालू शब्द)
Kasundi is a nose-tinging pickle made from ground mustard seeds, spices, and mustard oil.
In Hindi pickle is called achaar. This is not food, as such. It is taken with food to add to the taste. In India there are two types of achaars, one is made with mustard oil, and the other without oil, e.g., lime pickle is made by putting it only in the salt. This type of achaar is specially made in Indía. But in the Arab countries, Iran, and Afghanistan, grapes and palm are abundant, so vinegar is made out of them and the achaar in these countries is made by dipping onion, fruits etc. in vinegar.
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