Non-Veg Aachar

Non-veg achar is a bold and flavorful twist on traditional Indian pickles, blending tender pieces of meat or seafood with aromatic spices, tangy vinegar, and rich oils. Whether it’s chicken, prawn, mutton, or even exotic options like quail or squid, each type brings a unique texture and taste to the table. Popular in regions like Andhra Pradesh, Kerala, and Northeast India, these pickles are slow-cooked or fried and then preserved to lock in deep, spicy flavors. Perfect as a fiery side with rice, roti, or even as a zesty spread, non-veg achar adds a punch of indulgence to every meal.

1. Andhra Chicken Pickle

• Main Ingredient: Boneless chicken pieces
• Oil: Sesame (gingelly) oil
• Spices: Red chilli powder, mustard seeds, garlic, curry leaves, fenugreek
• Flavor Profile: Spicy, tangy, and deeply aromatic
• Special Touch: Slow-cooked chicken is preserved in spices and oil for long shelf life

2. Mutton Pickle (Hyderabadi Style)

• Main Ingredient: Tender mutton pieces
• Oil: Mustard or sesame oil
• Spices: Garam masala, red chilli, mustard seeds, ginger-garlic paste
• Flavor Profile: Rich, spicy, and indulgent
• Special Touch: A royal delicacy often enjoyed with plain rice or chapati

3. Fish Pickle (Kerala/North-East Style)

• Main Ingredient: Small fish (like anchovies or seer fish)
• Oil: Coconut oil or mustard oil
• Spices: Turmeric, red chilli, garlic, fenugreek, curry leaves
• Flavor Profile: Tangy, spicy, and savory
• Special Touch: Often includes vinegar or tamarind for extra tanginess

4. Prawn Pickle (Goan Style)

• Main Ingredient: Small prawns
• Oil: Coconut oil
• Spices: Goan spice blend, garlic, vinegar, mustard seeds
• Flavor Profile: Zesty, slightly sweet-spicy, and rich
• Special Touch: Vinegar adds a Portuguese touch from Goan culinary heritage

5. Egg Pickle (Unique & Quick)

• Main Ingredient: Boiled eggs
• Oil: Mustard oil
• Spices: Red chilli, turmeric, fennel, asafoetida
• Flavor Profile: Mildly spicy and tangy
• Special Touch: Best consumed fresh within a week — a great snack or side

6. Beef Pickle (Kerala Style / Syrian Christian Special)

• Main Ingredient: Beef cubes (cooked and fried)
• Oil: Coconut oil
• Spices: Ginger, garlic, red chilli powder, curry leaves, vinegar
• Flavor Profile: Fiery, bold, and deeply satisfying
• Special Touch: Often made for festivals or special occasions, preserved in vinegar and oil

7. Dry Fish Pickle (Northeast India / Coastal Maharashtra)

• Main Ingredient: Dried fish (usually bombil or dry anchovies)
• Oil: Mustard or coconut oil
• Spices: Garlic, chilli, turmeric, onion seeds
• Flavor Profile: Salty, intense umami with a spicy kick
• Special Touch: A pantry staple in many coastal and tribal homes — eaten with plain rice or gruel

8. Crab Pickle (Odisha / Bengal Coast)

• Main Ingredient: Small crab pieces
• Oil: Mustard oil
• Spices: Panch phoron, turmeric, chilli, garlic
• Flavor Profile: Earthy, rich, and slightly sweet-spicy
• Special Touch: Shells are often lightly cracked to allow spices to seep in

9. Squid Pickle (Coastal Kerala)

• Main Ingredient: Squid rings or chunks
• Oil: Coconut oil
• Spices: Chilli, garlic, ginger, pepper
• Flavor Profile: Chewy, spicy, and flavorful
• Special Touch: A seafood lover’s dream — best enjoyed fresh or refrigerated

10. Quail Pickle (South India)

• Main Ingredient: Quail meat (deep-fried or cooked)
• Oil: Sesame oil
• Spices: Fennel, cinnamon, pepper, chilli powder
• Flavor Profile: Gamey, spicy, and slightly smoky
• Special Touch: Known for its medicinal value in some traditions, often made during winter
• Each of these pickles is not just food but a tradition — full of bold flavors, meticulous prep, and serious passion for taste.