The Australian Women’s Weekly Food Magazine
DID YOU KNOW?
Achaar, or Indian pickles, evolved from what the subcontinent has in abundance – the heat, which takes its toll on fresh fruit and vegies, so preserving them is often the best option – and a cornucopia of spices. Produce is usually preserved in oil or salt, as here, and spices including cumin, fenugreek and turmeric. Limes are popular for pickling.