Amrar Achaar (আমড়ার আচার) – A Tangy Slice of Bengali Nostalgia
Few things awaken the Bengali palate like the sharp, tangy bite of Amra (hog plum). And when it’s turned into achaar, it becomes a memory bottled in oil and spices. One bite of Amrar Achaar (আমড়ার আচার) is enough to take you back to the childhood afternoons.
We go back to the age-old days when jars of pickles basked on rooftops under the sun. The whole house gets filled with the aroma of mustard oil, fenugreek, and kalonji.
Amrar Achaar is a condiment that brings memories back for Bengalis living away from home. It’s the connection to roots and to summers in Bengal we look for. That irresistible mix of sweet, sour, and spicy perfectly complements a plate of steaming rice and dal.
The crispness of sun-dried amra, the pungency of mustard oil, and the artistic blend of spices like panch phoron make this pickle a true classic. Pair it with khichuri on a rainy day, or simply lick it off the spoon for a burst of tang.
Amrar Achaar carries the essence of Bengal. One jar and your kitchen feels like home again.
Area of Procurement
Made from fresh Amra sourced in Murshidabad and Malda, regions where this tangy fruit has long been a household staple.
Specifications
|
Main Ingredient |
Fresh hog plums (Amra) sun-dried and preserved in mustard oil |
|
Spices Used |
Mustard seeds, fenugreek, nigella seeds, fennel, dry red chillies |
|
Taste Profile |
Tangy, spicy, with a lingering mustard-oil pungency |
|
Shelf Life |
6–8 months if stored properly |
|
Texture |
Firm pieces of Amra coated in spiced oil blend |
How to Store?
Keep in an airtight glass jar and away from moisture. Store in a cool and dry place. Sunlight enhances its flavour. So, letting it rest occasionally is recommended. Always use a clean and dry spoon to scoop out the pickle to preserve its taste and longevity.
Popular Uses
Amrar Achaar is the perfect companion to hot rice and dal. It instantly uplifts a humble meal into something soulful. It pairs wonderfully with khichuri on rainy afternoons or with crispy luchi during a lazy Sunday breakfast.
Many Bengalis even enjoy it as a sharp, tangy side to fish curries or shukto. And of course, for those who grew up in Bengal, a spoonful straight from the jar is sometimes the best way to enjoy it, just like ঠাকুমার রান্নাঘর.
