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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 ...
Piccalilli, or mustard pickle, is a British [1] interpretation of South Asian pickles, a relish [2] [3] of chopped and pickled vegetables and spices. [4] Regional recipes vary considerably. Etymology
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, [5] Malaysia, Singapore and Brunei.It is a localised version of Indian achar. [6] It is known as atjar in Dutch cuisine, derived from Indonesian acar. [7]
Indian hot mango pickle. This is a list of common Indian pickles, which have a wide range of flavours and textures.Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum ...
Pickled cucumber, known as a pickle in the United States and Canada; Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's pickle" South Asian pickle, also known as achar, savory condiments popular in South Asia
Shikarpuri achar (Sindhi: شڪارپوري آچار) is a variety of South Asian pickles in Shikarpur, Sindh. [1] [2] This achar is famous throughout Pakistan and it is exported to UAE, Saudi Arabia, UK and other countries. The most famous the variety is the mixed achar containing turnip, carrots, garlic, chickpeas, mango, lime, green chilies ...
This page was last edited on 19 October 2012, at 14:03 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
South Asian pickle; H. Hyderabadi pickle; M. Mango pickle; S. Shikarpuri achar This page was last edited on 10 January 2021, at 11:03 (UTC). Text is available under ...