• The term “achar” originated from Persian and was subsequently introduced into the languages in India. The Hindi term achar was later introduced into Portuguese, then into English and Malay. The Chinese term “亚喳” is a transliteration of “achar”.
  
• As early as 1563, the Portuguese had records of this dish in India.
  
• Achar is typically made by slicing cucumber, carrot, cauliflower, cabbage and other raw vegetables into pieces or strips. Chillis and crushed peanuts are then added to the vegetables before pickling. One method of making achar makes use of sambal chilli.

A 95-year-old great-grandmother and first-time entrepreneur will be setting up a stall with her 71-year-old daughter-in-law this weekend to sell achar, in the hopes of keeping the family recipe alive and developing it into a business. (Lianhe Zaobao, 17/11/2017)