Kamranga achar is a popular pickle in Bangladesh and other South Asian countries, made from kamranga (starfruit), a tangy and slightly sour fruit. Star fruit (Bengali name Kamranga), is the fruit of Averrhoa carambola, a species of tree native to tropical Southeast Asia. The edible fruit has distinctive ridges running down its sides. When cut in cross-section, it resembles a star, giving it the name of star fruit. The entire fruit is edible, usually raw, and may be cooked or made into relishes, preserves, garnish, and juices. The preparation of kamranga achar varies depending on the recipe, but generally involves the use of a variety of spices, oil, vinegar or lemon juice, and salt.

To make kamranga achar, starfruit is washed, sliced, and soaked in water with salt for a few hours. The salt removes the bitterness from the fruit and helps it retain its crunchiness. The water is then drained off and the sliced starfruit is mixed with spices such as cumin, coriander, mustard seeds, turmeric, and red chili powder. The mixture is then transferred to a clean jar and vinegar or lemon juice is added to it, along with some sugar for a sweet and sour taste. The jar is sealed and left to sit in a cool and dry place for several days, allowing the flavors to meld together.

Kamranga achar is usually served as a side dish with rice and curry dishes. It adds a tangy and spicy flavor to any meal and is also believed to have some health benefits, including aiding digestion and boosting immunity due to the high levels of vitamin C in the starfruit.

Overall, kamranga achar is a delicious and easy-to-make pickle that is a great addition to any Asian meal.

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