South Asian pickle

South Asian pickle
	pickle
Alternative names	Achar, pacchadi, loncha, oorugai, avakaai
Type	Pickle
Course	Condiment
Place of origin	Bangladesh, India, Nepal, Pakistan, Sri Lanka
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, Atchar
	Media: South Asian pickle;

South Asian pickle is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as Lonache, Avalehikā, Uppinakaayi, Pachadi or Noncha, Achaar (sometimes spelled as aachaar or achar), Athāṇu or Athāṇo or Athāna, Khaṭāī or Khaṭāin, Sandhan or Sendhan or Sāṇdhāṇo, Kasundi, or oorugaai.

Etymology

Etymology for pickles in South Asia varies regionally. The pickles are known as Uppinakaayi in Kannada, Pachadi in Telugu, Oorugaai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athāṇu in Gujarati, Khaṭāiṇ & Sāndhaṇo^[1] in Sindhi, Athāṇo in Rajasthani & Braj, Sendhān or Sandhān in Awadhi,^[2] Bagheli^[3] & Bhojpuri,^[4] Kasundi^[5] in Bangla & Odia. In Hindi, native words for pickle which are rooted in Sanskrit are: Athāna, Noncha, Sendhān and Khaṭaī. Another term Achaar is also used in Hindi, Nepali, Urdu and Bengali.^[6] Early Sanskrit and Tamil literature uses the terms Avalehika, Upadamzam, Sandhita, and Avaleha for pickles.^[7]

In Hindustani, an additional word Āchār, is used for pickles, along with other native Hindi words. Āchār is a loanword of Persian origin, entered popular use as the Hindustani term for pickles under Islamic rule. However, pickles in India are totally different from vinegar based pickles in Middle East.^[8] In Persian, the word āchār is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".^[9]

History

Early pickle recipes in Ayurvedic and Sangam period texts mention several varieties of pickles, including the earliest known mention of mango pickles.^[7] Nalachampu, a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango, green peppercorns, long pepper, raw cardamom, lemon, lime, myrobalan, hog plum, stone apple, and fragrant manjack.^[10] Early medieval cookbooks such as Lokopakara (1025 CE), Manasollasa (1130 CE), Pakadarpana (1200 CE), and Soopa 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, and bamboo shoots. The religious text Lingapurana by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles.^[11] Unique pickles made from edible flowers are also mentioned in the Ni'matnama (1500 CE) cookbook.^[12]

Chili peppers were introduced to South Asia by Portuguese 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, and Piper chaba (in both fresh and dried forms) were the main source of heat in ancient and medieval pickles.

Ingredients

Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients

Achar gosht, a meat curry cooked with flavors borrowed and amalgamated from pickle

In India, there are two main types of pickles: pickles made with sesame or mustard 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 traditional ganne ka sirka (sugarcane vinegar) may also be used as brine.^[8] In some pickles from Gujarat and Rajasthan, 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 with muslin while it is maturing.^[14] Chili peppers are the decisive 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, and eggplants.

Regional variations

Bangladesh

In Bengali culture, pickles are known as Achar (Bengali: আচার) or Asar (Bengali: আসার). Bengali pickles are an integral part of Bengali 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 are unique to the country. 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 as Shatkora achar of Sylhet and Chui jhal achar of Khulna are famous even outside of Bangladesh. The art of making pickles is passed down through generations, with families having their secret recipes and methods. Having achar with rice is culture of Bengal similar to the kimchi culture of Korea. 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]

India

Despite using the same main ingredients, differences in preparation techniques and spices have led to wide variation in Indian pickles. A mango pickle from South India tastes very different from one made in North India, as the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil.

The city of Panipat in Haryana is well-known as a hub for commercial achaar, and is particularly famous for pachranga (literally "five colors", prepared with five vegetables) and satranga (literally "seven colors", prepared with seven vegetables). Pachranga and satranga achaar are matured in mustard oil and whole spices with ingredients like raw mangoes, chickpeas, lotus stem, karonda, myrobalan, and limes. Pachranga achaar was first created in 1930 by Murli Dhar Dhingra in Kaloorkot, a village in the Mianwali District of what is now Pakistan. Dhingra's descendants brought the pickle to India in 1943. As of 2016, Panipat produced over ₹500 million (equivalent to ₹720 million or US$8.6 million in 2023) worth of achaar every year, supplied to local markets as well as exported to the UK, US, and Middle East.^[18]^[19]^[20]

In South India, most vegetables are sun-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 as mustard, fenugreek seeds, chili powder, salt, asafoetida, and turmeric. To speed up the process, vegetables may be cooked before drying.

The states of Telangana and Andhra 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. Gooseberry (usirikāya in Telugu) and lemon (nimmakāya in Telugu) pickles are widely eaten as well.

In the state of Tamil Nadu, the mango pickle māvaḍu is a staple condiment. Māvaḍu is usually made early in the summer season, when mangoes are barely an inch long. The preservation process uses castor oil, giving the pickle a unique taste. Tamil Nadu is also known for the nārttaṅgai, which consists of unripe citrons cut into spirals and stuffed with salt, and for mōr miḷagai, which consists of sun-dried chillies stuffed with salted yogurt.

In the state of Karnataka, the tender whole mango pickle māvina 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 from Gooseberry (Nelikayi), Hogplum (Ametekayi), Lemon(Nimbekayi or Limbekayi) is popular.^[21] Also Udupi 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 of karuvāḍu. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make in mīn 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), and kerda are commonly used as key ingredients in Gujarati pickles. Common Gujarati pickles include salted mango pickle made with groundnut oil and spiced with fenugreek seeds and red chili powder; hot and sweet mango pickle made with groundnut oil and jaggery, fennel seeds, dry dates (khārēk), mustard, and red chili powder; and hot and sweet mango pickle made with sugar syrup, cumin, and chili powder.

Myanmar (Burma)

The Burmese word for pickle is thanat (Template:Lang-my). Mango pickle (Template:My) (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, and mustard seeds.^[22]^[23] Mango pickle is commonly used as a condiment alongside curries and biryani in Burmese cuisine.^[24] It is also a mainstay ingredient in a traditional Burmese curry called wet thanat hin (Template:My).^[25]

Nepal

In Nepal, achaar (Template:Lang-ne) is commonly eaten with the staple Dal-Bhat-Tarkari as well as momo.^[26] Many achaar factories in Nepal are women-owned or operated by women.^[27]^[28] Nepalese achaar 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:

Lapsi achaar - Hog plum pickle (can be sweet, savoury, or both)
Khalpi achaar - Ripe cucumber preserved with mustard seed, oil, and spices
Dalle khursani achaar - Nepali round chili pickle
Tama achaar - Fermented bamboo pickle
Gundruk achaar - Fermented mustard leaves pickle
Mula ko achaar - Sun-dried radish and daikon preserved in oil and spices
Karkalo achaar - Pickled stems of Colocasisa
Kinema achaar - Fermented soybean pickle
Buff achaar - Pickled buffalo meat
Chicken achaar - Pickled chicken
Aanp ko achaar - Unripe mango pickle (can be sweet, savoury, or both)
Kagati ko achaar - Lemon pickle
Timur ko chop - Powdered Sichuan pepper with spices
Jhinge machha achaar - Freshwater shrimp pickle

Pakistan

The Sindh province of modern-day Pakistan is noted for Shikrarpuri achaar and Hyderabadi achaar. Both of these achaar varieties are commonly eaten in Pakistan and abroad.^[29] Shikrarpuri achaar is believed to have originated during the 1600s in medieval India.^[29] The most popular of variety of Shikarpuri achaar is a mixed pickle comprising carrots, turnips, onions, cauliflower, chickpeas, garlic, green chillies, lime, and mango.^[29]

Sri Lanka

Pickles are known as acharu in Sinhala or oorugai in Tamil.^[30]

Africa

In South Africa and Botswana, Indian pickles are called atchar. They are made primarily from unripe mangoes and are sometimes eaten with bread.^[31]^[32]

References

^ Stack, George (1849). A Dictionary, English and Sindhi (in Hindi). American mission Press.
^ Jayasi, Malik Muhammad (1962). Padamāvata (in Hindi). संधान - अचार (अवधी में चालू शब्द)
^ "सेंधान शब्द के अर्थ | se.ndhaan - meaning in Hindi | हिन्दवी डिक्शनरी". Hindwi Dictionary (in Hindi). Retrieved 2023-04-30.
^ Rāya, Kuladīpanārāyaṇa (1972). Gosvāmi Tulasī Dāsa: jīvana vr̥tta aura vyaktitva (in Hindi). A. Bhā. Brā. Parishada (vanga).
^ Bladholm, Linda (2016-04-26). The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh. St. Martin's Publishing Group. ISBN 978-1-250-12079-3. Kasundi is a nose-tinging pickle made from ground mustard seeds, spices, and mustard oil.
^ A Brief History Of The Humble Indian Pickle https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/
^ ^a ^b ^c The Story of Our Food by K.T. Achaya (2003)
^ ^a ^b Mohsen Saeidi Madani (1993). Impact of Hindu Culture on Muslims. M.D. Publications Pvt. Ltd. pp. 153–. ISBN 978-81-85880-15-0. 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.
^ "A Brief History Of The Humble Indian Pickle". Culture Trip. 28 November 2016. Retrieved 1 January 2019.
^ Social Life in Medieval Karnāṭaka, pg7, Jyotsna K. Kamat · 1980
^ Culinary Traditions of Medieval Karnatak The Soopa Shastra of Mangarasa III By Maṅgarasa. N. P. Bhat, Nerupama Y. Modwel, Es. En Kr̥ṣṇajōyis (2012)
^ From night jasmine to banana blossoms: India’s centuries-old love affair with edible flowers by Priyadarshini Chatterjee Jul 13, 2018 https://scroll.in/magazine/881094/from-night-jasmine-to-banana-blossoms-indias-centuries-old-love-affair-with-edible-flowers
^ "Pickling in the hot sun". Archived from the original on 2014-02-17. Retrieved 2014-02-17.
^ Mango pickle recipe
^ Jean Andrews (2005). The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen. University of North Texas Press. pp. 26–. ISBN 978-1-57441-193-5.
^ https://www.localguidesconnect.com/t5/General-Discussion/Bangladeshi-Pickles-Scene-in-Short/td-p/2021506
^ https://en.banglapedia.org/index.php/Food_Preservation
^ Our desi drive-ins
^ Spice of life: Surrender to Panipat pickle!, The Tribune, June 2016
^ The road to Kashmir through Haryana
^ Udupi-Recipes (4 December 2018). "Hogplum Pickle, Amtekayi Uppinakayi". Retrieved 17 March 2023.
^ "သရက်သီးသနပ် (Spicy Green Mango Pickle)". Food Magazine Myanmar (in Burmese). Retrieved 2019-07-11.
^ "သရက်သီးသနပ် (အခြောက်) (Spicy Dry Mango Pickle)". Food Magazine Myanmar (in Burmese). Retrieved 2019-07-11.
^ "အလှူ မင်္ဂလာဆောင်တို့ရဲ့ ဇာတ်လိုက်ကျော် ဒံပေါက်". MyFood Myanmar (in Burmese). 10 May 2016. Retrieved 2019-07-11.
^ "ဝက်သားဟင်း ၄ မျိုး". We Media (in Burmese). Archived from the original on 2019-07-11. Retrieved 2019-07-11.
^ Rai, Sikuma (7 September 2018). "The mother of all pickles". Retrieved 2022-02-24.
^ "Nepali pickle makers come into their own". kathmandupost.com. Retrieved 2022-02-24.
^ "Navaras: Pickles". ECS NEPAL. Retrieved 2022-02-24.
^ ^a ^b ^c "All you need to know about Shikarpur's pickle". Daily Times. 1 October 2017. Retrieved 13 January 2018.
^ Sri Lankan Achcharu Recipe, retrieved 2021-05-19
^ "Pickled Vegetables" (PDF). Practical Action - The Schumacher Centre for Technology and Development. Archived from the original (PDF) on 2019-12-21. Retrieved 2019-07-11.
^ "Pickled Vegetables" (PDF). Practical Action. 2011. Retrieved 29 November 2021.