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The AchaarGuide
The jar on every Pakistani dastarkhwan, explained. What goes in it, what to eat it with, and how to keep it tasting right to the last spoon.
Know your achaar
What achaar is, what goes in it, and how each jar differs.
What is achaar, and is it the same as pickle?
Achaar kya hota hai?
What goes into mixed achaar?
Mix achaar mein kya kya hota hai?
What is the difference between achaar and chutney?
Achaar aur chutney mein kya farq hai?
What is lemon achaar, and why does it taste better with age?
Nimbu ka achaar kaisa hota hai?
How spicy is green chilli achaar?
Hari mirch ka achaar kitna teekha hota hai?
Mango, plum or imli chutney: which one should you use?
Konsi chutney kis cheez ke saath?
Eating & cooking
What to pair it with, and how to cook with achaar and its oil.
Storing & shelf life
Keeping a jar fresh, and knowing when it has turned.
What to open with what
The quick version of our pairing guide. Tap any dish for the full chart.
Open theMixed AchaarSour and spicy lifts plain, comforting food.Aloo paratha
Open theGreen ChilliButter and heat, with a bowl of dahi.Khichdi
Open theLemon AchaarGentle tang that does not overpower.Pulao & biryani
Open thePlum ChutneySweet-sour against rich rice.Chaat & pakoras
Open theImli ChutneyThe tang that makes chaat, chaat.Samosa & kebabs
Open theMango ChutneySweet and sticky against salt and spice.Our achaar & chutney at a glance
Six jars, from properly hot to sweet and sticky. Tap one to see what it goes with. The meter shows heat.
Ask the Rice Guy.
Tell us what you're eating it with and how much heat you like. We'll point you to the right jar, or come taste at our store in G-11/2.