Baku Kitchen! An independent reference of traditional food

Asaara

Chopped mango, chilli and lime cured in oil and salt into a sharp pickle

Maldives Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

The Maldivian pickle served alongside rice and curry, often made with bilimagu, the sour cucumber-like tree fruit.

Frequently asked questions

What is Asaara?

Asaara is a fermented & pickled from Maldives: chopped mango, chilli and lime cured in oil and salt into a sharp pickle. The Maldivian pickle served alongside rice and curry, often made with bilimagu, the sour cucumber-like tree fruit.

Made with

fruitchilicitrus

Cooked

pickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Maldives

snackBajiyaMaldivian samosa stuffed with tuna, coconut and onioncharcuterie & curedHikimasSkipjack tuna boiled, smoked and sun-dried into hard blocks, shaved into dishesmainMiruhulee BoavaOctopus tentacles braised in curry spices and coconut oil until tenderdrinkKalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoon

You'll also love

SlovakiaKyslá kapustaFermented cabbage, the base of the Christmas kapustnica soupEthiopiaShametaThick fermented porridge of barley or maize enriched with butter and milkFinlandSuolakurkkuCucumbers salted in brine with dill and blackcurrant leaf, sour not sweetNepalKinemaSticky fermented soybeans with a strong ammonia smell, fried with tomato and chilli