A South Asian or Indian condiment made from pickled vegetables or fruits, similar to a relish or preserve.
From Hindi and Urdu achar, ultimately from Sanskrit amlika (sour), relating to fermented and pickled foods across Indian cuisine.
Achar is basically the Indian version of fermentation—different regions make completely different versions using local spices and vegetables, and scientists have found that these fermented foods contain beneficial bacteria that aid digestion, something Indian cooks understood centuries before modern medicine.
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