About Aachar

Achar, or Indian pickles, are a big part of our everyday meals—and they’re actually pretty simple to make! Using seasonal fruits and veggies, you can whip up all sorts of pickles—like lemon, chilli, gooseberry, and the all-time favorite: mango pickle. This one’s made from raw mangoes when they’re super tangy and still firm. Every region in India has its own kind of mangoes and their own secret recipes—each one claiming theirs is the best (and honestly, they’re probably right in their own way!).

The word pickle is said to come from the Dutch word “pekel,” which basically means brine or salty water. But here in India, we call it achar—a word believed to have Persian roots. It refers to preserving stuff like meats, veggies, or fruits in salt, vinegar, honey, or syrup.

Believe it or not, pickling has been a part of Indian tradition for over 4,000 years. Apparently, cucumbers (which are native to India) were being pickled way back in 2030 BCE in what’s now Wayanad! Across India, the process and the pickle go by many names—Uppinakaayi in Kannada, Urugai in Tamil, Pachadi in Telugu, Loncha in Marathi, Athanu in Gujarati, and just achar in Hindi. It's fair to say India might be where pickling first began, especially since ancient travelers and traders needed a way to preserve food for long journeys.

Of course, pickles aren’t just an Indian thing. Korea has its famous kimchi, made from cabbage and radish, and you’ll find some form of pickle on plates across the world. They bring that extra zing—a spicy, tangy kick that makes the main dish even better.

Opening a jar of pickle is like opening a bottle full of memories. The smell of those bold spices instantly takes you back—especially to childhood moments. Mango pickle with hot rice and ghee? Absolute comfort food. Or with Hyderabadi biryani? Chef’s kiss. In most Indian homes, a little bit of pickle goes with every bite, adding that extra burst of flavor.

What’s amazing is that making pickle isn’t hard at all. All you need is your fruit or veggie of choice, some basic spices, oil, and maybe a bit of vinegar or lemon juice. Store it right, and your homemade pickle can last for weeks—or even longer.

For many of us, pickle-making is filled with family memories. We remember watching (and helping) our grandmothers select the best mangoes, grind spices, mix everything up, and then patiently wait for it to mature under the sun in big ceramic jars. It wasn’t just about the food—it was about togetherness, tradition, and passing down flavors from one generation to the next.

In the end, pickles aren’t just a side dish—they’re a piece of our identity. Each region, each household has its own signature style. That little spoonful of achar on your plate? It tells a story, and honestly, a meal just doesn’t feel complete without it.