Achaar
Achaar
Achaar (pronunciation: /ɑːˈtʃɑːr/), also known as pickle in English, is a term used in many South Asian cuisines to describe a variety of pickled foods. The word "Achaar" is derived from the Hindi word "अचार" (achār), which itself is borrowed from the Persian word "achar", meaning pickle.
Etymology
The term "Achaar" is believed to have originated from the Persian word "achar", which means pickle. This term was then adopted into the Hindi language as "अचार" (achār), and has since been used in various South Asian cuisines to refer to pickled foods.
Types of Achaar
There are many different types of Achaar, each with its own unique combination of ingredients and preparation methods. Some of the most common types include:
- Mango Achaar: This is a type of Achaar made from raw mangoes, spices, and oil. It is a popular condiment in many South Asian cuisines.
- Lime Achaar: This is a type of Achaar made from limes, spices, and oil. It is often used as a condiment in dishes such as curries and rice dishes.
- Chili Achaar: This is a type of Achaar made from chili peppers, spices, and oil. It is often used as a condiment in spicy dishes.
Health Benefits
Achaar is not only a flavorful condiment, but it also has several health benefits. It is rich in vitamin C and antioxidants, which can help boost the immune system. Additionally, the fermentation process used in making Achaar can promote good gut health by providing beneficial probiotics.
See Also
External links
- Medical encyclopedia article on Achaar
- Wikipedia's article - Achaar
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