Andhra Pradesh is famous for its spicy and flavorful mango pickles, often made with a blend of red chilies, mustard seeds, and fenugreek.

In India, pickles are traditionally preserved by sun-drying, a method that allows the flavors to develop and intensify over time.

Red chili powder is a key ingredient in many Indian pickles, providing a spicy and pungent flavor.

Avakaya is a traditional South Indian pickle made primarily with raw mangoes, known for its sour and spicy taste.

Mixed pickle is a popular Indian pickle made with a combination of vegetables, spices, and oil, resulting in a tangy and flavorful condiment.

Murabba is a type of Indian pickle made with fruits, sugar, and spices, resulting in a sweet and tangy preserve.

Methi pickle is an Indian pickle made with fenugreek seeds, known for its distinct flavor and aroma.

Pachadi is typically served with rice as an accompaniment in South Indian cuisine.

Kasundi is a type of Indian pickle made with mustard seeds, turmeric, and vinegar, resulting in a tangy and spicy condiment.

Achar is a North Indian pickle typically made with a mixture of vegetables, spices, and oil.

Gajar ka achar is a popular Indian pickle made with carrots, jaggery, and spices, resulting in a sweet and tangy flavor.

Chutney is traditionally made by grinding various ingredients, such as fruits, vegetables, spices, and herbs, to create a flavorful condiment.

Hing ka achar is a type of Indian pickle made with asafoetida, known for its distinct flavor and aroma.

Keri no achar is a Gujarati pickle made with raw mangoes, known for its tangy and spicy flavor.

Imli ka achar is a type of Indian pickle made with tamarind, jaggery, and spices, resulting in a tangy and sweet flavor.