Andhra Pradesh – Avakaya Known for its bold and spicy flavour, Avakaya is a classic Andhra mango pickle made with raw mangoes, mustard, red chilli powder and sesame oil.
Punjab – Aam Ka Achaar A staple in Punjabi households, Aam Ka Achaar combines raw mangoes with mustard oil and aromatic spices for a tangy and spicy accompaniment.
Gujarat – Chhundo Chhundo is a sweet-and-tangy Gujarati mango pickle made by combining grated raw mango with sugar and spices. It is often enjoyed with thepla and other Gujarati dishes.
Rajasthan – Ker Sangri Achaar Made using the traditional desert ingredients ker and sangri, this pickle reflects Rajasthan's unique culinary heritage and has a distinctive spicy and tangy flavour.
Maharashtra – Methamba A popular Maharashtrian pickle, Methamba is made with raw mangoes, fenugreek seeds, jaggery and spices, giving it a characteristic sweet, sour and spicy taste.
Kerala – Inji Curry A traditional Kerala preparation, Inji Curry is made primarily with ginger, tamarind, jaggery and spices, creating a delicious combination of spicy, sour and sweet flavours.
Himachal Pradesh – Chukh Though technically a chilli-based condiment rather than a conventional pickle, Chukh is a Himachali favourite made with chillies, garlic and spices, and is commonly served with local meals.