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  2. List of Indian pickles - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_pickles

    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]

  3. South Asian pickle - Wikipedia

    en.wikipedia.org/wiki/South_Asian_pickle

    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 ...

  4. Mango pickle - Wikipedia

    en.wikipedia.org/wiki/Mango_pickle

    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 ...

  5. Banaras Lal Bharwamirch - Wikipedia

    en.wikipedia.org/wiki/Banaras_Lal_Bharwamirch

    The Banaras Lal Bharwamirch, has unique characteristics - When grown in the field, its skin is exceptionally thick, but upon stuffing with spices, it gradually thins, becoming delicate like paper. This mildly spicy chilli is predominantly used for Banarasi Lal Mirch Bharwa Achar (stuffed pickle), a beloved and traditional condiment.

  6. Injipuli - Wikipedia

    en.wikipedia.org/wiki/Injipuli

    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.

  7. Hibiscus leaves pickle - Wikipedia

    en.wikipedia.org/wiki/Hibiscus_leaves_pickle

    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.