Pickling and chutney making are traditional methods of preserving food, allowing it to be stored and consumed over a longer duration.

Rajasthan is renowned for its diverse and flavorful 'Achaar' varieties, often made with locally grown vegetables and spices.

Mango Pickle, a popular Indian pickle, is traditionally made using unripe mangoes, vinegar, and a blend of spices.

Thengai Chutney is a popular South Indian chutney made primarily with grated coconut, along with green chilies, tamarind, and spices.

Mustard Pickles are known for their pungent flavor and are typically made with mustard seeds, vinegar, and various spices.

Kasundi is a traditional Bengali chutney made primarily with mustard seeds, along with chilies, garlic, and spices.

Gherkins are small cucumbers that are often pickled in a vinegar solution, resulting in a sour and tangy taste.

Dhaniya Chutney is a Gujarati chutney made primarily with fresh coriander leaves, along with green chilies, garlic, and spices.

Mixed Pickles are made using a combination of vegetables, such as carrots, cauliflower, and onions, and have a sweet and sour flavor.

Thecha is a Maharashtrian chutney made primarily with green chilies, along with garlic, peanuts, and spices.

Fruit Pickles are made using a combination of fruits, such as mangoes, pineapples, and peaches, and have a sweet and tangy flavor.

Pachchadi is an Andhra Pradesh chutney made primarily with yogurt, along with green chilies, coriander, and spices.

Sweet Pickles are made using a combination of vegetables and fruits, such as carrots, cauliflower, and peaches, and have a sweet and sour flavor.

Modur is a Kashmiri chutney made primarily with apples, along with walnuts, raisins, and spices.

Bread and Butter Pickles are made using a combination of vegetables, fruits, and spices, such as cucumbers, carrots, and onions, and have a sweet and sour flavor.