Achard

South Asian pickle is 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 or noncha, achaar , athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai. Terms used for pickles in South Asia vary regionally. They are known as ūrugāi in Tamil, pachchadi, avakaya, achaar, tokku, or ūragāya in Telugu, uppinakaayi in Kannada, uppillittuthu in Malayalam, loncha in Marathi, lonchem in Konkani, athāṇu in Gujarati, athāṇo in Rajasthani and Braj, sendhān or sandhān in Awadhi, Bagheli and Bhojpuri,khaṭāiṇ or sāndhaṇo in Sindhi, kasundi in Bangla and Odia. In Hindi, native words for pickle which are rooted in Sanskrit include athāna, noncha, sendhān, and khaṭaī. Another term, achaar, is also used in Hindi, Nepali, Urdu, and Bengali. Early Sanskrit and Tamil literature uses the terms Avalehika, Upadamzam, Sandhita, and Avaleha for pickles. In Hindustani, an additional word, āchār (अचार or आचार), is used for pickles, along with other native Hindi words. Āchār is a loanword of Persian origin, entered popular use as the Hindustani term for pickles under Islamic rule. However, pickles in India are totally different from vinegar-based pickles in the Middle East. In Persian, the word āchār is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".

Source: Wikipedia