Strawberry Rhubarb Achar

Redolent with warm spices, this sweet-tart Kashmiri relish is the perfect spring condiment.

Makes
About 3 cups
Time
20 minutes, plus 2 hours chilling

PHOTO: MURRAY HALL • FOOD STYLING: ANIKAH SHAOKAT

Published on April 11, 2026

“Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when monsoon season reared its head, rough winds and thunderstorms would shake up our mango tree, raining little baby mangoes all across our yard. Once the storm passed, we’d collect them all for my grandmother who, with the help of tons of sugar, vinegar, dried Kashmiri chiles, and a few warm spices, would turn the acrid unripe mangoes into sweet-tart Kashmiri achar.

After my first taste of strawberry and rhubarb together, I was obsessed with the idea of turning that combo into an achar. The acerbic taste of rhubarb and the tartness of strawberries come alive in the vinegary, syrupy poaching liquid. While this (or any achar) often serves as a palate cleanser during Bangladeshi meals, it’s also great on a cheese board or in a sauce for chicken wings.” —Anikah Shaokat

Featured in “Reclaiming Bengali New Year in New York.”

Ingredients

⅔ cup plus ¼ cup sugar
½ cup distilled white vinegar
4 cloves
3 green cardamom pods
2 whole dried Kashmiri chiles, sliced into ⅛-in. rings, or more to taste
One 1-in. cinnamon stick
Kosher salt
7 oz. rhubarb, cut on the bias into 1-in. by ½-in. pieces (1¼ cups)
1 pint (5½ oz.) strawberries, hulled and quartered (1¼ cups)

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Instructions

Step 1

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.