Indian pickles

Discussion in 'Cookery' started by Dubb_al_Ibn, Jan 25, 2011.

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  1. There may be a curry related thread that I should have posted this on but.....

    Can anyone (particularly any of our friends from the sub-continent) explain the difference between a chutney and an achar ?

    Shukriya, in advance

    Dubb
     
  2. Schaden

    Schaden LE Book Reviewer

    Chutney - Wikipedia, the free encyclopedia

    Good question.

    Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
     
  3. Thank you for that.

    So, technically, what you make and keep preserved in jars should be called an achar. I'll stop now before I get stuck in Pedants' Corner. I only asked because I saw the word on the Gurkha Fine Foods website.
     
  4. Same sort of difference as marmalde or jam.

    Sweet/sour.