Baku Kitchen! An independent reference of traditional food

Achar

أخار

Green mango or lime cured with mustard oil, chilli and fenugreek.

Fiji, Oman and United Arab Emirates 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

Brought by indentured Indian labourers after 1879 and now made in Fijian households of every background.

Frequently asked questions

What is Achar?

Achar is a fermented & pickled from Fiji: green mango or lime cured with mustard oil, chilli and fenugreek. Brought by indentured Indian labourers after 1879 and now made in Fijian households of every background.

Made with

fruitchilispices

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 Fiji

LovoEarth-oven banquet of chicken, fish, taro and palusami for celebrationsCassava ChipsThin cassava slices deep-fried crisp and salted; sold in market bags.MitiCoconut cream sharpened with lemon, chili and onion, spooned over fish and taroDurukaUnopened flower shoots of wild cane, steamed in coconut cream like asparagus

You'll also love

NepalGundrukFermented dried leafy greens, served as tangy pickle or soupBruneiBudu KupangMussels fermented with salt into a pungent paste eaten with riceCambodiaChrouk SpeyMustard greens and cabbage soured in brine, served alongside grilled meat and riceLaosPadaekChunky unfiltered fermented fish, the backbone of Lao seasoning