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Eastern Pickle Achar and Sauces in Bangladesh

Eastern Pickle makes achar in the traditional oil-packed style — alu bukhara, amra, olive, tamarind, garlic and bombai morich — alongside a newer line of mayonnaise, chilli sauces and ketchup in squeeze bottles.

The whole range sits under Sauces & Pickles. The sections below take the achar and the sauces separately, since they keep and behave quite differently once opened.

Eastern Pickle, Eastern Pickles and The Eastern Pickle

The name appears three ways — singular, plural, and with The in front — and all three are searched. They are one company.

The same three forms appear on the jars themselves, which is why the grid above looks inconsistent. Searching any of them reaches the whole range.

Sweet and Sour Achar

The fruit achars are the heart of the range, most of them in two jar sizes:

Alu bukhara is dried plum, amchur is dried green mango, amra is hog plum, tetul is tamarind and chalta is elephant apple. All of them are sweet-sour rather than fiery, which is what makes them the everyday jars on a table.

Savoury and Hot Achar

Bombai morich is genuinely hot

The bombai morich, also called naga, is among the hottest chillies grown anywhere. A pickle made from it is not a mild table condiment and a spoonful is a serving for several people.

If the heat is too much, reach for milk, yoghurt or something fatty rather than water. Capsaicin does not dissolve in water, so a glass of it spreads the burn around the mouth instead of removing it.

Wash your hands after handling it and keep them away from your eyes for a while afterwards. Keep the jar out of reach of children, who will not know what they are tasting until it is too late.

Beef Pickle and Chutneys

A short group sits outside the fruit and vegetable achars:

A meat pickle needs more care than a fruit one. Keep it refrigerated once opened, use a clean dry spoon every time, and do not leave the jar standing on a table through a meal in warm weather.

Throw it out at any off smell, any fizzing, or any sign of mould rather than scraping the top layer away. With meat that is not a judgement call worth making.

Keeping an Achar Jar

The oil layer is the preservative

Traditional achar keeps because the contents sit under oil, away from air. Once the top of the pickle is exposed, that is where mould starts.

After serving, press the contents back down so the oil covers them again, and top up with a little mustard or cooking oil if the level has dropped. Keep the jar closed and out of direct sun.

A dry spoon, every time

Water is what spoils a pickle, and the usual route in is a wet spoon. One damp spoon can start mould through a whole jar, which is why a pickle that has been fine for months suddenly turns.

Never serve straight from the jar at a table where the same spoon is going into other dishes. Decant what is needed into a small bowl instead.

Mayonnaise and Dipping Sauces

The squeeze-bottle line covers the mayonnaise-based sauces:

These go in the fridge once opened

Mayonnaise is an egg emulsion and it does not keep at room temperature the way an oil-packed pickle does. Refrigerate after opening, use within the period the label gives, and do not leave a bottle out through a warm afternoon.

If a mayonnaise has separated, thinned or smells sour, throw it away. Warm mayonnaise left standing is one of the commoner causes of food poisoning at gatherings.

Chilli Sauces and Ketchup

The pizza sauce is the most looked-up item in the whole range, which is worth knowing on a brand people think of as a pickle maker. It is a cooked tomato base rather than a dip, so it suits a base or a stir-in more than a table sauce.

Sweet chilli and ketchup carry a good deal of sugar, and naga chilli sauce carries the same heat warning as the pickle above. Refrigerate any of these after opening unless the label says otherwise.

Jhalmuri Moshla

Eastern Pickles Jhalmuri Moshla 400g is the one dry product in the range, a ready spice mix for jhalmuri.

Keep it airtight and away from steam. A spice mix in a humid kitchen cakes and loses its edge within weeks, and a damp spoon into the packet will do it faster than the weather will.

What Goes With What

An achar is a counterweight rather than a side dish. It is there to cut through something rich or to lift something plain, which is why a spoonful does more than a plateful.

The sweet-sour jars

Alu bukhara, amra and chalta suit plain rice, khichuri and anything oily, because the sourness cuts fat. Tamarind goes the same way and is also the one people eat straight from the spoon.

These are the jars to open first if nobody in the house is used to achar, since the heat is low and the flavour is familiar from chutneys.

The savoury and hot jars

Garlic and olive achar sit better beside a dal or a simple curry than beside something already heavily spiced. Bombai morich belongs with plain food and in very small amounts, because it will otherwise be the only thing anybody tastes.

Beef pickle is a dish in its own right rather than a condiment, and a little with rice is a meal.

Salt, Oil and Sugar

Achar is preserved in salt and oil, and both are there in quantity because that is what makes it keep. A tablespoon alongside a meal is a condiment; half a jar through a week is a meaningful part of the day’s salt.

That matters most for anyone watching blood pressure, since salt intake in this country already runs well above what is recommended and high blood pressure produces no symptoms for years. The sweet achars and the ketchup carry sugar for the same preservative reason.

None of that is an argument against a spoonful of pickle. It is an argument for the small jar rather than the large one, which is also how you get through it before it turns.

Which Jar Size

Most of the achar comes in a 215g jar and a 400g one. The small jar suits a household that opens a pickle occasionally; the large one suits a table where it appears at most meals.

Buying the large jar of something untried is the usual route to a half-used jar at the back of a cupboard. Once opened, the clock starts regardless of the printed date on the lid.

Where Eastern Pickle Sits on Arogga

The range is filed across three shelves:

About Eastern Pickle

The Eastern Pickle Company is a Bangladeshi maker of traditional oil-packed achar, with a newer line of mayonnaise, chilli sauces and ketchup alongside it. The achar range runs to fruit, vegetable and meat pickles in two jar sizes.

Jar weights, ingredient panels and current availability are on each product page rather than here, because they change with the pack. Whatever is showing in the grid above is on the shelf now.

Frequently Asked Questions

1. Is Eastern Pickles the same as Eastern Pickle?

Yes, and so is The Eastern Pickle Company. The name appears singular, plural and with an article on the jars themselves, which is why the grid above looks inconsistent. Any of them finds the whole range.

2. Why has my achar gone mouldy?

Almost always water. A damp spoon is the usual route in, and one wet spoon can start mould through a whole jar. Keep the contents pressed under the oil, top up the oil if the level drops, and use a dry spoon every time.

3. Does achar need refrigerating?

An oil-packed fruit or vegetable achar generally does not, provided the oil covers the contents and the jar stays closed and out of the sun. The beef pickle does, and so do all the mayonnaise and sauce bottles once opened.

4. What do I drink if a pickle is too hot?

Milk, yoghurt or something fatty. Capsaicin does not dissolve in water, so a glass of water spreads the burn around the mouth rather than removing it. Wash your hands afterwards and keep them from your eyes.

5. Can I scrape the mould off and keep the rest?

Not with the meat pickle, and not with a sauce. With those, any off smell, fizzing or mould means the jar goes. It is not a judgement worth making on something that has had meat or egg in it.

6. How salty is achar?

Salty by design, because salt and oil are what preserve it. A spoonful with a meal is a condiment; a jar through a week is a real part of the day’s salt, which matters for anyone watching blood pressure.

7. Which jar size should I buy?

The 215g for something you have not tried or will open occasionally, the 400g for a pickle that appears at most meals. Once a jar is opened the clock starts regardless of the printed date.