ATCHAR Meaning and
Definition
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Atchar is a popular condiment commonly found in Southeast Asian cuisine, particularly in the Philippines, Indonesia, and Malaysia. It is typically made by pickling and preserving various vegetables or fruits in a mixture of vinegar, sugar, salt, and spices. Atchar is known for its tangy, sweet, and slightly sour flavor, which makes it a versatile accompaniment to many dishes.
The main ingredients used to make Atchar can vary, but commonly include green papaya, carrots, bell peppers, and onions. These vegetables are sliced or grated into thin strips and then soaked in the pickling solution. The mixture is left to ferment for a period of time, ranging from a few days to a couple of weeks, allowing the flavors to meld together and develop.
Atchar can be enjoyed in different ways depending on personal preference. It is often served as a side dish, relish, or condiment alongside main dishes such as grilled meats, fried or roasted fish, or rice-based meals. Its vibrant colors and crisp texture add a delightful contrast to many dishes.
Besides being a flavorful addition to meals, Atchar also offers health benefits. The fermentation process enriches the vegetables with beneficial probiotics, which promote gut health and digestion. Additionally, the vegetables used in Atchar are nutrient-dense, providing essential vitamins and minerals.
Overall, Atchar is a delicious and nutritious condiment that enhances the flavors and textures of various Southeast Asian dishes. Its unique combination of sweet, sour, and tangy flavors adds a delightful zing to any meal.
Etymology of ATCHAR
The word "Atchar" has its origins in South Asian cuisine, particularly in the Philippines, India, and Sri Lanka. The term "Atchar" or "Achar" is derived from the Hindi-Urdu word "achar" (अचार), which means pickle or relish.
The Hindi-Urdu word itself has its roots in the Sanskrit word "ācāra" (आचार), which means customs, practices, or ways of conduct. In the context of food, it refers to the practice of preserving fruits and vegetables by pickling or fermenting them.
Over time, as the term "achar" spread to different regions, it evolved and took on various forms and names.
Similar spelling words for ATCHAR
- acheiria,
- Ichiro,
- Asheera,
- aishwarya,
- witchery,
- clock-watcher,
- Achourou,
- Washer-man,
- ashar,
- woocher,
- well-wisher,
- Weishaar,
- achiria,
- acharya,
- washery,
- ashur-uballit,
- yushiro,
- oshiro,
- ashore,
- ichorrhoea,
- ashur-bel-kala,
- be-witcher,
- bird-watcher,
- esher,
- Ashera,
- ascher,
- ICHRO,
- Gold-washer,
- Ill-wisher,
- ba\'ashir,
- Eishara,
- echiura,
- weight-watcher,
- wascher,
- washer-up,
- bismuth-ocher,
- washier,
- asheri,
- Ichorrhea,
- ochora,
- usher,
- achuar,
- ashure,
- spring-washer,
- wicher,
- ashayiri,
- Achir,
- Gentleman-usher,
- icher,
- UICHR,
- ishwar,
- witcher,
- etcher,
- Acheir,
- watcher,
- OHCHR,
- waushara,
- Asheru,
- ICHRU,
- oyashiro,
- whitcher,
- achar,
- ICHR,
- ishwari,
- Ashery,
- ashrawi,
- Ochery,
- which're,
- yoichiro,
- achira,
- eschauer,
- Ischury,
- whoshere,
- Asherah,
- ashir,
- Osher,
- ashur-nadin-shumi,
- Dish-washer,
- AIChor,
- ashur-bel-nisheshu,
- Ashira,
- Echoer,
- ashoura,
- achor,
- ICCHRA,
- ushra,
- Ashirah,
- ashari,
- eicher,
- escher,
- ASHR,
- Acherois,
- ECCHR,
- girl-watcher,
- achara,
- yashar,
- ashour,
- Ishara,
- ashur-etil-ilani,
- washer/dryer,
- eschar,
- yoshiwara,
- washer/drier,
- www.ohchr.ch,
- bottle-washer,
- ohchr-nepal,
- wotcher,
- ASHARA,
- ISHR,
- wolfram-ocher,
- Eschewer,
- ichor,
- be-witchery,
- ICHRI,
- yashiro,
- washer,
- EESHR,
- Wisher,
- OUTCHEER,
- Sweep-washer,
- ESHRE,
- -watcher,
- ushiro,
- ich6r,
- iuchar,
- washyour,
- wischer,
- ASHRAE,
- Asher,
- uichiro,
- Yoshiro,
- achouri,
- washr,
- ishar,
- OASHRA,
- ischuria,
- belly-acher,
- witchier,
- washer-dryer,
- Ashra,
- Washer-woman,
- IISHR,
- screen-washer,
- acher,
- ocher,
- aicher,
- uranium-ocher,
- achour,
- ashrei,
- Uran-ocher,
- ashoor,
- ashura,
- eiichiro,
- www.ohchr.org,
- Eschara,
- ashaari,
- USHOR,
- ashur,
- Night-watcher.
