Achar, or pickles, were originally made as a way to preserve fruits and vegetables before refrigeration existed. By immersing them in a mixture of salt, spices, and sometimes oil, people could extend their shelf life, ensuring a source of food during times of scarcity. Home-made Green Chilli Achar, a staple condiment in Indian cuisine, originates from households across the country. It is particularly popular in regions like Punjab, Uttar Pradesh, and Gujarat, where it adds a spicy and tangy kick to meals.