Indian pickle

Achaar, South Asian pickles or pickles of the Indian subcontinent are made from certain varieties of vegetables and fruits - finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish.

The most common South Asian-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla,garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit, mushroom, eggplant, cucumber, turnip and lapsi. In some regions cabbage is pickled with chilies and other spices, similar in style and taste to kimchi.

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