Pickles are typically made using vegetables as their primary ingredient.

Vinegar is frequently used to impart a tangy flavor to pickles.

Canning is a common method employed to preserve pickles, ensuring their longevity.

Andhra Pradesh is famous for its spicy and tangy pickles, often made with a variety of chili peppers.

Chutneys are typically made using fruits as their primary ingredient.

Mango Chutney is renowned for its sweet and tangy flavor, often served with savory dishes.

Canning is a common method employed to preserve chutneys, ensuring their longevity.

Maharashtra is known for its sweet and spicy chutneys, often made with a variety of fruits and spices.

Pickles and chutneys are typically used as condiments, adding flavor and zest to various dishes.

Lemon Pickle is renowned for its distinct sour flavor, often served as an accompaniment to meals.

Tomato Chutney is made primarily with tomatoes, often combined with other ingredients for added flavor.

Mint Chutney is often served with grilled meats, providing a refreshing and flavorful accompaniment.

In India, pickles are traditionally made through a process of fermentation, allowing the development of complex flavors.

Sweet and Sour Chutney is commonly served with samosas, providing a delightful balance of sweet and tangy flavors.

Pickles and chutneys play a crucial role in extending the shelf life of food items, preventing spoilage and preserving their freshness.