Anglo-Ind.; also atchaar, attjar, achiar. [a. Pers. āchār pickles, adopted in nearly all the vernaculars of India for acid or salt relishes, and extended by Europeans to pickles of every description. Mentioned by Garcia, 1563. (Col. Yule.)]
1697. Dampier, Voy. round World, I. 391. Achar I presume signifies sauce. They make it in the East Indies.
1866. Lindley & Moore, Treas. Bot., 9. Achiar; an Eastern condiment, formed of the young shoots of Bambusa arundinacea.
