Achari means pickle-style. Achar is the word for pickle in Urdu and Hindi, and an achari curry is cooked with the same seeds that go into a jar of mango or lime pickle. The result is tangy, bold and a little bitter in a good way.
Achari at a glance
- Achar means pickle, so achari means cooked like a pickle
- The flavour comes from pickling seeds: mustard, fenugreek, fennel, nigella, cumin and coriander
- The tang comes from yoghurt, lemon or mango powder, not usually from pickle itself
- Achar gosht is the lamb or mutton version, a Pakistani favourite
- Achari chicken is quicker and just as popular
What is achari masala?
Achari masala is the seed mix used in South Asian pickles, ground and cooked into a curry instead. Each seed does a different job.
- Mustard seeds. A sharp, nose-tingling heat.
- Fenugreek seeds. A slightly bitter, savoury depth. Use a light hand.
- Fennel seeds. A sweet, aniseed note.
- Nigella seeds. A gentle, onion-like bitterness.
- Cumin and coriander seeds. Earthy and warm, holding the rest together.
Grinding the seeds coarsely at home gives far more flavour than a ready-made powder, and leaves little bursts of texture in the sauce.
Where the tang comes from
An achari curry tastes sour and sharp, like pickle, but it rarely has pickle in it. The tang comes from yoghurt, a squeeze of lemon, or amchur, which is dried green mango ground into a powder. Tomatoes add some acidity too.
Aamna’s achari curries
Chicken Achari
A tangy chicken curry made with pickling spices and no onions, with a rich, velvety gravy and plenty of punch.
Lamb Achari
Lamb cooked with the tangy spices used in Indian pickles, for a curry with real depth and an aromatic kick.
Chicken achari
Made with no onions at all. The gravy is tomato purée and yoghurt, cooked with mustard, fenugreek, fennel, nigella and coriander seeds. To finish, bullet green chillies are stuffed with fennel, nigella, mango powder and chaat masala and steamed on top of the curry. Aamna’s chicken achari takes about 45 minutes.
Lamb achari, or achar gosht
Lamb cooked with a coarsely ground achari masala of coriander, fennel, cumin, mustard and fenugreek seeds, with nigella added while the meat sears. Blended tomatoes, yoghurt and lemon make the sauce bright and rich. Her lamb achari is ready in about 40 minutes.
Achari and panch phoron
If you know Bengali cooking, achari will taste familiar. Panch phoron is a Bengali mix of five whole seeds: fenugreek, nigella, cumin, mustard and fennel. They are close cousins of achari spices, but panch phoron is usually fried whole in oil at the start of a dish, while achari masala is often ground.
Tips for cooking achari
- Keep the seeds moving. They burn quickly, so stir constantly for the first few minutes.
- Go easy on fenugreek. Too much turns the curry bitter.
- Add yoghurt on a low heat. Whisk it first and stir it in gently so it doesn’t curdle.
- Taste before the lemon. Add it little by little until the tang is right.
What to serve with achari
Naan, paratha or basmati rice, with Bombay aloo on the side. If you like onion-free curries, try Aamna’s chicken curry without onions too.
Achari FAQs
Does achari have pickle in it?
Usually not. It uses the spices from pickles, and the tang comes from yoghurt, lemon or mango powder.
Is achari spicy?
It has a good kick from green chillies and chilli powder, but you can use fewer chillies or remove their seeds for a milder curry.
What is achar gosht?
Gosht means meat, so achar gosht is lamb or mutton cooked with pickling spices. It is the same idea as Aamna’s lamb achari.
What is amchur?
Dried green mango ground into a powder. It adds a sour, fruity tang and is sold in South Asian shops.
