Pakistani pickles
Pakistani pickles are prepared using a variety of vegetables, unripe mangoes, and spices in oil. Shikarpuri Achar and Hyderabadi Achar is very famous in Sindh other parts of Pakistan and abroad.
Following is a partial list of Pakistani pickles:
- carrot achar
- cauliflower achar
- garlic achar
- green chilli achar
- Hyderabadi pickle
- lemon achar
- mango achar
- mixed vegetable achar
Other regions
In South Africa, Indian pickles are called atchar, and are sometimes eaten with bread. The Burmese word for pickle is (thanat). Mango pickle (thayet thi thanat) is commonly used as a condiment alongside curries and biryani in Burmese cuisine. In Mozambique, lemon and mango achar is widely eaten and is used on the side for many dishes. Brought over from the Indo-Portuguese cuisine, it infused with the local dishes.
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