Indian · IV The Method
Pickles (Achaar): North Indian Preservation
I
Origin
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II
Description
North Indian achaar (pickle) — made from mango, lime, chilli, or mixed vegetables — is preserved through the combined action of salt, oil, and acid. Unlike Burmese lacto-fermented pickles or Japanese nukazuke, Indian achaar relies primarily on chemical preservation rather than active fermentation: the salt concentration (8–12%) suppresses bacterial growth; the oil coating excludes oxygen from the vegetable surfaces; the acid (from vinegar or the natural acidity of the fruit) further reduces pH to inhibit pathogens.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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