From Delhi’s busy markets to Kerala’s snug households, achar—Indian pickle—is a household staple. Achar is more than simply a condiment; it’s tangy, spicy, and full of vibrant tastes. It’s a custom passed down through generations, a symbol of patience, and a celebration of fresh vegetables.
Achar is a sort of preserved cuisine created by curing fruits or vegetables in a mixture of oil, salt, spices, and, in some cases, vinegar or lemon juice. The ingredients are frequently sun-dried and aged to enhance the flavor. What was the result? A taste explosion that complements rice, parathas, dal, and other dishes.
Making achar at home is considered a tradition. Families come together to chop, marinade, sun-dry, and bottle the pickles with affection. Each region, and even each family, has its unique take on the dish.
Grandmothers making pickles on the rooftop with dried spices and lots of love from grandmother
