Achaar (Indian pickle) may be heated or added to dishes while cooking — but with a few important considerations:
✅ When it can be added during cooking:
Flavor enhancement: Some dishes like achari paneer, achari chicken, or achari baingan are specifically designed to include achaar or achaar masala for their tangy, spicy, fermented punch.
Tempering (Tadka): A small amount of achaar oil or masala can be added while tempering to infuse a unique flavor.
Marination: Achaar, especially mango or lime, can be used in marinating meats or vegetables to bring depth and acidity.
⚠️ What to keep in mind:
Use sparingly: Pickles are already intense in flavor, salt, and oil — too much can overpower the dish.
Oil separation: Heating pickles can cause the oil to separate or the spices to overcook if not handled gently.
Loss of probiotic value: Traditional fermented pickles have probiotic bacteria, which can be killed off by heat — so if you’re eating it for gut health, it’s better to eat it raw on the side.
❌ When not to heat:
If the achaar is your main probiotic source.
If it’s sweet pickles (like some lemon or amla ones) — heating can alter their flavor undesirably.
If the oil has already been reused multiple times — further heating may degrade it.
Pro tip: If you love the flavor but don’t want to compromise on nutrition, try adding a spoon of achaar at the very end of cooking or just before serving — it keeps the zing intact without overcooking the beneficial compounds.
Disclaimer: This article is for informational purposes only and is not to be used as cooking or health advice. Please consult your doctor before making dietary changes.
