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Aachaar, South Asian pickles or pickles of the Indian subcontinent are made from certain varieties of vegetables and fruits - finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish. == Ingredients == The most common South Asian-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Amla, garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit, mushroom, eggplant, cucumber, turnip and lapsi. A wide variety of spices may be used during the pickling process, such as asafoetida, red chili powder, turmeric, fenugreek. Salt is generally used both for taste and for its preservative properties. Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks. 〔(Pickling in the hot sun )〕 The pickle is kept covered with muslin while it is maturing.〔(Mango pickle recipe )〕 The high concentrations of salt, oil, and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「South Asian Pickles」の詳細全文を読む スポンサード リンク
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