Achar
Achar, devanagari अचार  est categoria embammatum ex aceto seu sale sive oleo confectorum in arte coquinaria Indica saepissime adhibitorum.

Idem autem nomen, origine Persicum, de condimentis Iraniae etiam adhibetur: per exemplum mercator Anglus anno 1628 in portu Bandar Abbas missum aquam rosae, pistacia, nuces, quaerere mandatus est necnon "achar generum variorum, sed praecipue allii silvestris si ibi venundetur".

Perumpāṇāṟṟuppaṭai, Tamulice saeculo III ineunte scriptum, de urbe Kāñci.

Anacardia "viridia sale condita (quae confectura achar nuncupant) in cibariis adhibentur et nundinis venditantur sicut apud nos olivae conditae"..

Mangae ... carpuntur etiamnum virides ac sale condiuntur ollis inclusae, valentque ad cibum cum oriza quam in aqua elixant ut grana etiamnum integra durent ac tum cum salitis mangis manducant, communi mancipiorum et plebis cibo, quibus et piscis salitus mangarum aliquando vice cum oriza servit (nam ea loco panis est). Mangae sale conditae scissione ut olivae Hispaniae albae apparent, eodem fere gustu, sed aliquantulum acidiore, absque amaritudine acerbo, maximá sunt usque ad miraculum copiá. Aliae quoque sale asperguntur, et zingibere allioque implentur. Huiusmodi mangas recheadas vocant [aut in achar], magnoque in usu sunt, non tamen ita communi ut caeterae. Lautiores quippe sunt minorisque pretii. In ollis cum aceto ac oleo salitae servantur.

"... fructibus, quos poma amoris vocamus; Italis bella dona et Lusitanis poma d'oro a[p]pellantur. Certe species mandragorae est ... condiuntur quoque muria ac aceto addito et aromatibus. Quod genus conditurae communi nomine achar Indi vocant"

1687. -- "Achar I presume signifies sauce. They make in the East Indies, especially at Siam and Pegu, several sorts of Achar, as of the young tops of Bamboes, &c. Bambo-Achar and Mango-Achar are most used."-<-> Dampier, i. 391.

1783. -- We learn from Forrest that limes, salted for sea-use against scurvy, were used by the Chulias (Choolia), and were called atchar (Voyage to Mergui, 40). Thus the word passed to Java, as in next quotation:

1768-71; S. H. Wilcocke tr. J. S. Stavorinus Voy. E.-Indies I. 237 . -- "When green it (the mango) is made into attjar; for this the kernel is taken out, and the space filled in with ginger, pimento, and other spicy ingredients, after which it is pickled in vinegar." -- Stavorinus, i. 237

1811 : Manuel de la cuisine, ou, L'art d'irriter la gueule p. 3: Achia ou Achiar: subst. masc. On appelle ainsi les rejettons du bambou confits en vert dans le vinaigre avec l'assaisonnement convenable} ils ressemblent à nos cornichons. Les Hollandais les apportaient autrefois des Indes orientales dans des vases de terre. Nos cuisiniers les plus savans ont fait d ’Achia le mot Chia au féminin, et disent une poularde à la Chia, ce qui veut dire une poularde rôtie servie sur des cornichons des Indes.

1866 J. Lindley & T. Moore Treasury Bot. I. 9 Achiar; an Eastern condiment, formed of the young shoots of Bambusa arundinacea.

1927 C. G. Botha Social Life in Cape Colony 57 The condiments as ‘atjar’ made from apricots or from chillies ... are too well known to dilate on.

1947 L. G. Green Tavern of Seas 65 Atjar (the red cabbage pickle of the Malays).

Notae

Bibliographia 

 Fontes antiquiores
 1658 : 
 1811 : Manuel de la cuisine, ou, L'art d'irriter la gueule (Lutetiae) p. 3 ("Achia ou Achiar")

 Eruditio
 K. T. Achaya, Indian Food: a historical companion (Dellii: Oxford University Press, 1994) p. 120 et alibi
 Jan Davison, Pickles: A Global History (Londinii: Reaktioon Books, 2018) pp. 102-107
 Achár" in 
 "Achar" in 

 Praecepta
 1755 :

Nexus externi 
 P. Kshitija, "A Brief History Of The Humble Indian Pickle" apud Culture Trip

Ars coquinaria Indica
Condimenta