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Pickle goosberry or Indian gooseberry pickle is a popular spicy pickle in South Asia, India, and Pakistan. Gooseberries are a great source of vitamin C, vitamin A, calcium, and phosphorus. [4] It is prepared by pressure cooking gooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added. [5]
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Avakaya (also known as mango pickle [3]) is a variety of Indian pickle popular in South India with its origin in Delta Districts of Andhra Pradesh. The main ingredients are mangoes, āvapiṇḍi (ఆవపిండి)(powdered mustard seeds) and a combination of other spices used for pickling. South Indians are known to have a deep attachment ...
Injipuli is a dark brown sweet-sour and spicy pickle made of ginger, tamarind, green chillies and jaggery mainly prepared in Kerala during Onam. [1] It is also a part of Tamil Nadu cuisine. It is also known as puli inji in some parts of Kerala, South India. It is served as part of the Sadhya, [2] or virunthu by the Tamil community.
The pickles used in Uttarandhra differ from those of other regions of Andhra Pradesh. Avakaya (ఆవకాయ) is a mango pickle which is part of a standard Andhra meal. Pieces of mango are coated with mustard powder, red pepper powder, and salt, then sun-dried, and finally soaked in sesame oil to give the pickle extended shelf life. The ...
Hibiscus leaves pickle is a popular pickle in Andhra Pradesh made with fresh Roselle (Hibiscus sabdariffa) or Gongura leaves, where it is known as Gongura pacchadi or Gongura Pickle. It is also consumed in Telangana, Tamil Nadu, Maharashtra, and Karnataka.
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients. In Sri Lanka, a date and shallot pickle achcharu is traditionally prepared from carrots, chilli powder, shallots and ground dates mixed with garlic, crushed fresh ginger, green chilis, mustard seeds and vinegar, and left to sit in a clay ...
Pao cai – Pickle in Chinese, and particularly Sichuan cuisine; Peppadew – Brand name of a sweet and spicy pickled pepper grown in South Africa; Piccalilli – British relish of chopped pickled vegetables and spices; Pickle meat – Louisiana cuisine specialty – also referred to as pickled pork