Achar, also known as Indian pickles, have been a part of India's culture and history for 4,000 years. I would argue that the technique of pickling originated in India; the process is as ancient as our civilization. People first started salting and curing food in brines to preserve it for long journeys.
The ingredients that make up achar can be both simple and seasonal. All Indians have dozens of pickles at their disposal: assorted or mixed pickles, lime, chili, gooseberry — the list goes on. Yet, no pickle is loved by Indians more than mango, the most famous among the lot. It all begins with raw mangoes at their peak, chosen for tartness and firmness, with each region touting their variety of mangoes and recipe as the best.
