 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 a pickled food made from a variety of vegetables, meats 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, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai.