Andhra Pradesh holds a special place in the culinary map of India for its fiery and flavorful pickles, made with a variety of ingredients like mangoes, chilies, and tamarind.

Gujarati pickles often incorporate jaggery, a natural sweetener derived from sugarcane, which imparts a unique balance of sweetness and tanginess.

Pachadi is a traditional South Indian pickle made with a variety of vegetables, spices, and coconut, often served as an accompaniment to rice-based dishes.

Laal Mirch ka Achar is a staple in Rajasthani cuisine, known for its vibrant red color and intense heat, made with red chilies, mustard seeds, and a blend of spices.

Imli Chutney, also known as tamarind chutney, is a popular accompaniment to savory snacks like samosas and chaat, made with tamarind, jaggery, and a blend of spices.

Aam ka Achar, or mango pickle, is a classic North Indian pickle made with raw mangoes, mustard seeds, fenugreek, and a blend of spices, often served as a condiment with meals.

Hari Chutney, also known as green chutney, is a versatile condiment made with a blend of mint, coriander, green chilies, and spices, often served with kebabs, tikkas, and other grilled dishes.

Meetha Chutney, or sweet chutney, is a Maharashtrian specialty made with jaggery, tamarind, and a blend of spices, often served with puris, bhajis, and other savory dishes.

Avakaya is a traditional Andhra pickle made with raw mangoes, jaggery, red chilies, and a blend of spices, known for its unique balance of sweet, sour, and spicy flavors.

Keri no Achar, or Gujarati mango pickle, is a popular pickle made with raw mangoes, fenugreek seeds, mustard seeds, and a blend of spices, often served as a condiment with meals.

Imli Chutney, or tamarind chutney, is a classic Indian chutney made with tamarind, jaggery, red chilies, and a blend of spices, often served with samosas, chaat, and other savory snacks.

Ker Sangri is a traditional Rajasthani pickle made with a combination of raw mangoes, fenugreek seeds, mustard seeds, and a blend of spices, often served as a condiment with meals.

Dhaniya Chutney, or coriander chutney, is a popular Indian chutney made with a blend of roasted peanuts, sesame seeds, coconut, and coriander leaves, often served with kebabs, tikkas, and other grilled dishes.

Avakaya is a traditional Andhra pickle made with a combination of raw mangoes, red chilies, fenugreek seeds, and a blend of spices, known for its unique balance of sweet, sour, and spicy flavors.

Thokku is a South Indian pickle made with a blend of raw mangoes, jaggery, mustard seeds, and a variety of spices, known for its sweet and tangy flavor.