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Achar

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Revision as of 16:11, 1 December 2023 by FoodBookSysop (talk | contribs) (Created page with "https://amzn.to/3R7iDBA https://m.media-amazon.com/images/I/91BQWED4I4L._AC_SX679_.jpg South Asian pickle is a pickled food made from a variety of vegetables 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, Pachadi or Noncha, Achaar (sometimes spelled as aachaar or achar), Athāṇu or Athāṇo or Athāna, Kha...")
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https://amzn.to/3R7iDBA

91BQWED4I4L._AC_SX679_.jpg

South Asian pickle is a pickled food made from a variety of vegetables 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, Pachadi or Noncha, Achaar (sometimes spelled as aachaar or achar), Athāṇu or Athāṇo or Athāna, Khaṭāī or Khaṭāin, Sandhan or Sendhan or Sāṇdhāṇo, Kasundi, or oorugaai.

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