acharn.

Brit.

/əˈtʃɑː/, U.S.

/əˈtʃɑr/

Forms: 1500s– achar, 1600s acharr, 1600s–1700s 1900s– atchar, 1700s attjar, 1700s 1900s– atchaar, 1700s–1800s achia, 1700s–1800s achiar, 1900s– aachar, 1900s– achaar, 1900s– atjaar, 1900s– atjar.

Origin: Probably of multiple origins. A borrowing from Persian. Probably partly also a borrowing from Portuguese. Probably partly also a borrowing from Dutch. Probably partly also a borrowing from Malay. Etymons: Persian āchār; Portuguese achar; Dutch atjar; Malay achar.

Etymology: < Persian āchār pickles, acid or salt relishes, of uncertain origin, probably partly via Portuguese achar (see note), partly via Dutch atjar, †achar, †atchar, †atchaer, †atschiar, etc. (1596 in the passage translated in quot. 1598), partly via the Indian vernaculars (compare Urdu ācār) and partly via Malay achar (now usually acar).It has been suggested that the Persian word derives < classical Latin acētāria salad prepared with vinegar (see acetar n.), but this presents formal difficulties. Apparently first mentioned in Europe in a Portuguese context: compare Portuguese achar (Garcia da Orta 1563). With quot. 1927 compare Afrikaans atjar (either < Dutch or directly < Malay).

In South Asian cookery: a type of pickle or relish made from fruit or vegetables preserved in spiced oil or vinegar.

ΘΚΠ

the world > food and drink > food > additive > relish > [noun] > pickles or chutney

achar1598

conditurea1682

pickle1693

chutney1813

mixed pickles1857

1598 W. Phillip tr. J. H. van Linschoten Disc. Voy. E. & W. Indies i. lxxxiii. 129/1 When they [sc. the fruit Anacardi] are green, they make Achar [Du. achar] thereof, that is to say, they salt them and lay them in Vineger.

1628 in W. Foster Eng. Factories India 1624–9 (1909) 301 Some achar of severall kinds, but espetially of wild garlicke.

1697 W. Dampier New Voy. around World xiv. 391 Achar, I presume, signifies Sawce. They make [it] in the East Indies, especially at Siam and Pegu.

1727 A. Hamilton New Acct. E. Indies I. xxi. 249 A little Rice boyled in Water, with a little Bit of salt Fish, or Atchaar, which is pickled Fruits or Roots.

1798 S. H. Wilcocke tr. J. S. Stavorinus Voy. E.-Indies I. 237 When green it [sc. the Mango] is made into Attjar.

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, ‘blatjang’ and ‘sambal’ are too well known to dilate on.

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

1999 C. B. Divakaruni Sister of my Heart ii. x. 239 At the oddest moments I go crazy with hunger, but only for certain things—mango achar flecked with chillies, or pizza for breakfast.

This entry has been updated (OED Third Edition, September 2009; most recently modified version published online March 2022).

单词	achar
释义	acharn. Brit. /əˈtʃɑː/, U.S. /əˈtʃɑr/ Forms: 1500s– achar, 1600s acharr, 1600s–1700s 1900s– atchar, 1700s attjar, 1700s 1900s– atchaar, 1700s–1800s achia, 1700s–1800s achiar, 1900s– aachar, 1900s– achaar, 1900s– atjaar, 1900s– atjar. Origin: Probably of multiple origins. A borrowing from Persian. Probably partly also a borrowing from Portuguese. Probably partly also a borrowing from Dutch. Probably partly also a borrowing from Malay. Etymons: Persian āchār; Portuguese achar; Dutch atjar; Malay achar. Etymology: < Persian āchār pickles, acid or salt relishes, of uncertain origin, probably partly via Portuguese achar (see note), partly via Dutch atjar, †achar, †atchar, †atchaer, †atschiar, etc. (1596 in the passage translated in quot. 1598), partly via the Indian vernaculars (compare Urdu ācār) and partly via Malay achar (now usually acar).It has been suggested that the Persian word derives < classical Latin acētāria salad prepared with vinegar (see acetar n.), but this presents formal difficulties. Apparently first mentioned in Europe in a Portuguese context: compare Portuguese achar (Garcia da Orta 1563). With quot. 1927 compare Afrikaans atjar (either < Dutch or directly < Malay). In South Asian cookery: a type of pickle or relish made from fruit or vegetables preserved in spiced oil or vinegar. ΘΚΠ the world > food and drink > food > additive > relish > [noun] > pickles or chutney achar1598 conditurea1682 pickle1693 chutney1813 mixed pickles1857 1598 W. Phillip tr. J. H. van Linschoten Disc. Voy. E. & W. Indies i. lxxxiii. 129/1 When they [sc. the fruit Anacardi] are green, they make Achar [Du. achar] thereof, that is to say, they salt them and lay them in Vineger. 1628 in W. Foster Eng. Factories India 1624–9 (1909) 301 Some achar of severall kinds, but espetially of wild garlicke. 1697 W. Dampier New Voy. around World xiv. 391 Achar, I presume, signifies Sawce. They make [it] in the East Indies, especially at Siam and Pegu. 1727 A. Hamilton New Acct. E. Indies I. xxi. 249 A little Rice boyled in Water, with a little Bit of salt Fish, or Atchaar, which is pickled Fruits or Roots. 1798 S. H. Wilcocke tr. J. S. Stavorinus Voy. E.-Indies I. 237 When green it [sc. the Mango] is made into Attjar. 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, ‘blatjang’ and ‘sambal’ are too well known to dilate on. 1947 L. G. Green Tavern of Seas 65 Atjar (the red cabbage pickle of the Malays). 1999 C. B. Divakaruni Sister of my Heart ii. x. 239 At the oddest moments I go crazy with hunger, but only for certain things—mango achar flecked with chillies, or pizza for breakfast. This entry has been updated (OED Third Edition, September 2009; most recently modified version published online March 2022). < n.1598
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