Ker Sangri Pickle (Rajasthan): Made from sun-dried berries and beans native to the Thar Desert, it has a tangy and spicy flavor.
Hirer Kavumanga (Kerala): A unique pickle made with tender mangoes and pearl onions, it’s known for its sweet and sour taste.
Prawn Pickle (Goa): This fiery pickle combines prawns with red chilies, vinegar, and spices for a spicy coastal delight.
Gajjar Gunda (Gujarat): A sweet and tangy pickle made from carrots and small sweet mangoes (gunda), it’s a Gujarati favorite.
Khar (Assam): This alkaline-based pickle is made with raw papaya and pulses, offering a distinctive taste from Assam.
Pitla (Punjab): A unique pickle made from fermented mustard leaves, it’s a Punjabi specialty known for its sharp flavor.
Nimbu Ka Achaar (Rajasthani Style): Rajasthan’s lemon pickle is a zesty and spicy accompaniment to a variety of dishes.
Kundru Pickle (North India): Made from ivy gourd or tindora, it has a spicy and tangy taste, perfect for adding a kick to your meal.