Pickles are typically made using vegetables as the primary ingredient, although fruits and occasionally meat or fish can also be used.

Andhra Pradesh is known for its diverse range of pickles, including the famous Avakaya, a spicy mango pickle.

In India, pickles are traditionally preserved by sun-drying the ingredients and then storing them in oil or vinegar.

Red chili powder is a key ingredient in many pickles, providing heat and a vibrant color.

Coriander Chutney is made primarily with fresh coriander leaves, along with other ingredients like green chilies, garlic, and yogurt.

Achar is a type of pickle commonly made with unripe mangoes, along with spices and oil.

Avakaya is a spicy mango pickle that is a culinary specialty of Andhra Pradesh.

Mixed Pickle is a type of pickle that combines different fruits and vegetables, along with spices and oil.

Chutneys are typically preserved by refrigeration, as they are meant to be consumed fresh.

Tamarind Chutney is known for its sweet and tangy flavor, made from tamarind pulp, jaggery, and spices.

Green Chutney is made primarily with fresh coriander leaves, along with green chilies, garlic, and yogurt.

Achar is a type of pickle that is made using a combination of spices and oil, along with vegetables or fruits.

Murabba is traditionally preserved by coating the fruit or vegetable pieces in sugar syrup.

Red Chili Chutney is known for its spicy and tangy flavor, made from red chilies, vinegar, and spices.

Tomato Chutney is made primarily with tomatoes, along with onions, garlic, ginger, and spices.