We offer you the exquisite taste of pickles made using traditional methods and sourced from their place of origin.
What makes tangy pickles so popular?
Several foods grace nearly all Indian households across the globe, and more often than not, one of
them is always Pickle or as we lovingly call it, achar. Pickles in the north of the country are typically
made with mustard oil, while the South Indian style is made with sesame oil. It adds a tangy, sweet,
and salty heat, whether on its own as a side dish or paired with rice, stews, or layers of paratha. Like
most things in the Indian culinary canon, preferences and executions differ slightly between regions.
Achaar is a catch-all term for pickle, a popular condiment in Indian cuisine.
Pickles on the spicier end of the scale are usually found in Telangana and Andhra Pradesh, where
unripe mango or tamarind meets garlic, ginger, and green or red chilies and making it a delicious
addition to your meals.
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