![]() ![]() A mango pickle from South India tastes very different from one made in North India, as the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil. Sweet and spicy pickle made out of mango, in West Bengal, India.ĭespite using the same main ingredients, differences in preparation techniques and spices have led to wide variation in Indian pickles. Before the introduction of chili peppers by the Portuguese, black pepper, long pepper, and Piper chaba (in both fresh and dried forms) were the main source of heat in ancient and medieval pickles. It is unclear when red chili peppers came to be used in pickles as they are today, since medieval texts do not mention their use in pickles. Ĭhili peppers were introduced to South Asia by Portuguese traders in ports controlled by the Mughal Empire on the western coast of Gujarat. Unique pickles made from edible flowers are also mentioned in the Ni'matnama (1500 CE) cookbook. The religious text Lingapurana by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles. ![]() Early medieval cookbooks such as Lokopakara (1025 CE), Manasollasa (1130 AD), Pakadarpana (1200 AD), and Soopa Shastra (1508 AD), Kshemakutuhala (1549 AD) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes, turmeric root, mango-ginger root, ginger, radish, bitter gourd, cucumber, lotus root, and bamboo shoots. Nalachampu, a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango, green peppercorns, long pepper, raw cardamom, lemon, lime, myrobalan, hog plum, stone apple, and fragrant manjack. In Persian, the word āchār is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup." History Įarly pickle recipes in Ayurvedic and Sangam period texts mention several varieties of pickles, including the earliest known mention of mango pickles. Āchār, a loanword of Persian origin, entered popular use as the Hindustani term for pickles under the Mughal Empire. Early Sanskrit and Tamil literature uses the terms avalehika, upadamzam, sandhita, and avaleha for pickles. The pickles are known as uppinakaayi in Kannada, avakaya in Telugu, oorugaai in Tamil, uppillittuthu in Malayalam, loncha in Marathi, athanu in Gujarati, and achaar in Hindustani (Hindi-Urdu), Nepali and Bengali. The pickles are popular across the South Asian subcontinent, with many regional variants.Įtymology for pickles in South Asia varies regionally. ![]() South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar or achar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. ![]()
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