South Asian pickle

South Asian pickles are a pickled food made from a variety of vegetables, meats 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, khatai, pachadi , thokku, or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai, kuchinai.

Terms and varieties for pickles in South Asia vary regionally. These include:

• ūrugāi (ஊறுகாய்) or thokku (தொக்கு) in Tamil

• pachchadi (పచ్చడి), avakāya (ఆవకాయ) , ṭokku (టోక్కు) or ūragāya (ఊరగాయ) in Telugu

• uppinakāyi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada

• Achaar (আচার, അച്ചാർ) in Bengali and Malayalam

• loṇcha or loṇche (लोणचं or लोणचे) in Marathi

• loṇchem (लोणचें) in Konkani