Ingredients of Aachar

Major Ingredients of Achar (Indian Pickles)

• Main Ingredient (Base):
  • Raw Mango, Lemon, Green/Red Chilli, Garlic, Amla (Gooseberry), Carrot, Ginger, etc. – The star ingredient changes depending on the type of pickle.
• Salt:
  • Used for taste and natural preservation.
• Oil:
  • Usually mustard oil or sesame oil (sometimes cold-pressed oils) – adds depth and acts as a preservative.
• Red Chilli Powder:
  • Gives the pickle its fiery flavor and vibrant color.
• Turmeric Powder:
  • Adds a warm color and has antiseptic properties.
• Mustard Seeds (Rai/Sarson):
  • For a bold, slightly tangy flavor.
• Fenugreek Seeds (Methi):
  • Adds a distinct bitter-earthy note.
• Fennel Seeds (Saunf):
  • Brings a sweet, fragrant touch to some pickles.
• Asafoetida (Hing):
  • Boosts flavor and aids in digestion.
• Vinegar or Lemon Juice:
  • Optional, used in certain recipes for tanginess and better shelf life.

The combination and proportion of these ingredients vary widely across different types of pickles. For example:

• Mango Achar may have more fenugreek and mustard.
• Garlic Pickle uses lots of oil and red chilli.
• Lemon Achar might skip oil altogether and rely more on salt and lemon juice.
• Chilli Pickle could feature a bold spice blend with fennel and hing.

Every Indian household and region has its own spin on these classics!