Indian pickle
Indian pickle ( Hindi अचार acār ; Urdu اچار; Telugu ఆవకాయ āvakāya ) are vegetables or fruit pickled in oil, spices and salt. It is an important part of Indian cuisine in India , Nepal , Pakistan and Bangladesh and is served as a side dish to many dishes.
The most commonly used types of vegetables and fruits include unripe mango , limes , green chilies , garlic cloves , ginger , kohlrabi, carrots, radish, but lotus root and unripe jackfruit are also used. Virtually any seasonal vegetable can be used. It is cut into small pieces and soaked in oil with a mixture of salt and spices. Mustard oil is mostly used for this , but sesame oil is also occasionally usedor other oils are used. Pickles taste different in all areas of the Indian subcontinent because of the use of different oils and spices. Traditionally made pickles ripen in the heat for at least three weeks before they are eaten. The marinade that develops prevents bacteria from spreading in the pickle, and the oil is a preservative.
Particularly common pickle varieties that are made commercially are Mango Pickle, Lime Pickle, Chili Pickle, Garlic Pickle and Mixed Pickle. Mango, carrots, onions, cauliflower and kohlrabi are quite common in mixed pickles.
Pickle has its own name in every Indian region, e.g. B. 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 Pachchadi and in Tamil Urugai .
