Athanu Meaning: What Athanu Means in a Gujarati Kitchen

Athanu meaning explained: the Gujarati word for pickle, how it is used at home, what counts as an athanu, and its names in other Indian languages.

In this guide

• Quick answer
• What athanu means
• Athanu and achar: one food, two words
• How the word is used at home
• What counts as an athanu
• Spicy athana you will meet
• Sweet athana you will meet
• The masala behind most athana
• Athanu in other Indian languages
• Why the word carries so much feeling
• Using the word when you shop
• Looking after an athanu once it is open
• Jars to consider
• FAQs

Quick answer

Athanu (અથાણું) is the Gujarati word for pickle: raw fruit or vegetables preserved with salt, spices and usually oil, sugar or jaggery. It means the same as achar in Hindi, and the plural is athana. In Gujarati homes the word covers spicy jars like Katka Keri and sweet ones like Gor Keri and Chhundo.

What athanu means

Athanu is simply 'pickle' in Gujarati. It is pronounced roughly a-thaa-nu, with a soft 'th' and the stress on the middle syllable, and written અથાણું in Gujarati script. When there is more than one jar or variety, Gujaratis say athana.

The word refers to the finished food: pieces of raw mango, lemon, chilli, gunda or other produce that have been salted, spiced and left to mature so they keep for a long time. It does not describe a fresh salad or a chutney ground the same morning.

Athanu and achar: one food, two words

Achar is the word most of India knows, and Gujarati speakers use it too, especially on shop labels, menus and websites. Athanu is the word you are more likely to hear at home, from a grandmother asking whether the keri nu athanu has been brought out for lunch.

There is no difference in the recipe. A Gujarati achar and a Gujarati athanu are the same jar; the choice of word depends on who is speaking and where. That is why a brand may call a product achar on the label while the family eating it calls it athanu at the table.

How the word is used at home

• Keri nu athanu — raw mango pickle, the most common athanu of all.
• Limbu nu athanu — lemon pickle, made sour-salty or sweet.
• Gunda nu athanu — pickle made with sticky gunda (lasoda) berries.
• Athana nakhva — literally 'to put the pickles', meaning to make the year's batch.
• Athana ni barni — the ceramic or glass jar the pickle is stored in.
• Khatu, tikhu, galyu — sour, spicy and sweet, the three words used to describe any athanu.

What counts as an athanu

An athanu is preserved. Salt draws moisture out of the produce, spices and oil or sugar protect it, and time softens and flavours it. That is the line between athanu and the other condiments on a Gujarati plate.

Sambharo, the lightly cooked cabbage, carrot or papaya relish served with farsan, is fresh and eaten the same day. Green chutney is ground daily. Chhundo and murabbo sit on the border: they are sweet mango preserves cooked or sun-set with sugar, but most families keep them on the same shelf and count them among their athana.

Spicy athana you will meet

The everyday spicy athanu is raw mango cut into pieces and coated in methiyo masalo. Katka Keri uses small, even pieces so every spoon has several crunchy bites. Chana Keri Methi adds chickpeas and extra fenugreek for a slightly bitter, nutty depth. Gunda Keri combines mango with gunda berries, which turn soft and chewy in the jar.

Kathiawadi kitchens also make athela marcha, green chillies pickled quickly with split mustard and lemon, and many homes keep a simple lemon athanu for khichdi nights.

Sweet athana you will meet

Gujarat is unusual in having a whole family of sweet pickles. Gor Keri sets mango pieces in a jaggery masala with chilli, so it is sweet, sour and gently hot at once. Meethi Keri is a sweet mango pickle with a syrupy coating. Chhundo is grated raw mango with sugar and spice, soft and jammy enough to spread on khakhra.

These sweet jars are why visitors sometimes think all Gujarati athanu is sweet. In reality most homes keep at least one sweet and one spicy jar open side by side.

The masala behind most athana

Ask a Gujarati cook what makes an athanu and the answer usually starts with the masala. The classic methiyo masalo is built from rai kuria (split mustard seed), methi kuria (split fenugreek), salt, turmeric, hing and red chilli powder. Split seeds make a grainy masala that clings to the fruit instead of sinking.

Spicy athana are then covered with oil, which protects the pieces from air. Sweet athana use jaggery or sugar instead, which thickens into a syrup as the pickle matures.

Athanu in other Indian languages

• Hindi and Urdu — achar.
• Marathi — lonche.
• Telugu — ooragaya; the famous mango pickle is avakaya.
• Tamil — oorugai.
• Kannada — uppinakayi.
• Bengali and Punjabi — achar or achaar.

Why the word carries so much feeling

For many Gujaratis, athanu is tied to summer. When raw mangoes arrive, families clear a day, spread cloths to dry the cut pieces and sit together mixing masala. Children are sent to fetch dry spoons and are warned never to touch the barni with wet hands.

Because of that, the word often means more than the food. Someone living far from Gujarat who says they miss Baa's athanu is talking about a season, a kitchen and a set of habits as much as a jar of pickle.

Using the word when you shop

If you search for Gujarati pickle online, try both terms: 'Gujarati athanu' and 'Gujarati achar' bring up overlapping results. Product names usually describe the style instead, such as Katka Keri, Gor Keri or Chhundo, so it helps to know which taste you want before you look.

Whatever the name, read the label for ingredients, net weight, storage advice and the best-before date, and look for an FSSAI licence number. The Pickle Affair, a brand of Arham Foods, makes its athana in small batches from traditional Kathiawadi recipes.

Looking after an athanu once it is open

The old rules still apply to any athanu, home-made or bought. Use a clean, dry spoon every time, keep the pieces under oil or syrup, close the lid firmly and store the jar in a cool, dark cupboard away from the stove.

Changes in colour and softness are normal as an athanu matures. Mould, an off or alcoholic smell, or fizzing are not, and a jar showing those signs should be thrown away.

What to check when a glass jar arrives

Pickles travel in glass because glass does not react with oil, salt, or acid. When your parcel arrives, check the seal before anything else: the lid should be tight and there should be no oil seepage on the outer packing. A little oil on the rim is normal after transit and can be wiped away.

If a jar arrives cracked or the seal is broken, do not taste it — photograph it and contact us through the Contact page so it can be replaced. Once opened, move the jar straight to a cool cupboard rather than leaving it on the counter.

Shop related collections

These collection hubs match this guide’s intent — use them to compare jars before you buy:

• Explore /collections/gujarati-achar
• Explore /collections/kathiawadi-homemade-pickles

Jars to consider from this guide

Katka Keri Pickle | Homemade Gujarati Mango Achar

Handmade Kathiawadi pickle — ships across India.

View Katka Keri Pickle | Homemade Gujarati Mango Achar →

Gor Keri | Jaggery Mango Achar

Handmade Kathiawadi pickle — ships across India.

View Gor Keri | Jaggery Mango Achar →

Chhundo | Sweet Shredded Mango Achar

Handmade Kathiawadi pickle — ships across India.

View Chhundo | Sweet Shredded Mango Achar →

Frequently asked questions

Conclusion

Athanu is the Gujarati word for pickle, the same food the rest of India calls achar. Knowing the word, and the sweet and spicy styles it covers, makes it easier to find the jar that tastes like home.

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