Pahadi achar made in village kitchens across Pithoragarh, from what the hills and their kitchen gardens grow.
Made in small batches the way it is made at home: cut, salted and dried in the hill sun, then set in oil with whole spices and left to mature in the jar. Nothing artificial goes in — no colour, no flavouring and no chemical preservative. The salt, the oil and the sun are what keep it.
Sharp, salty and strong, as a pahadi achar should be; a little goes a long way beside dal, rice or roti. Keep the lid closed and use a dry spoon, and it keeps for months out of the fridge.
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