The Hidden World of South Asia’s Fish and Meat Pickles
From Naga pork to Sri Lankan maalu achcharu, non-vegetarian achaars are as rich and diverse as the region itself — yet often overlooked.
In much of the English-speaking world, a pickle is a slice of cucumber submerged in vinegar. But achaars, or what we call pickles in the Indian subcontinent, are a tangle of spicy, tangy, and sometimes sweet flavors compressed in a teaspoon. They are fixtures on dining tables, adding sparkle to meals.
There are classics like mango and lime, or relatively more inventive varieties like eggplant and bitter gourd. Most achaars you’re familiar with feature fruit or vegetables doused in spices and oils. Yet, the world of achaars is far bigger than any cookbook, restaurant, or grocery store will have you believe. South Asia pickles nearly everything she eats, including fish and meat. This is the lesser told story of the region’s non-vegetarian condiments.