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South Asian pickle

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Revision as of 13:43, 4 December 2023 by FoodBookSysop (talk | contribs) (Created page with "https://amzn.to/3T3i0Ma https://m.media-amazon.com/images/I/71RXhYux8CL._AC_SX522_PIbundle-6,TopRight,0,0_SH20_.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...")
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https://amzn.to/3T3i0Ma

71RXhYux8CL._AC_SX522_PIbundle-6,TopRight,0,0_SH20_.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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