A large variety of pickles available in India. India has a large variety of pickles which are mainly made from mango, lime, Indian gooseberry (amla), chilli, birds eye chillies, vegetables such as eggplants, carrots, cauliflower, tomato, bitter gourd. Pickles (Achars) – An essential element of Kerala meals. Keralites always relish spicy, hot pickles or achars, especially during lunch and dinner. Pickles or achars is a side dish without which an Indian meal is incomplete. The most popular pickle recipes of Kerala are made of mangoes and lemon – you have tender mango pickles, lime pickle, dry mango pickles, sliced mango pickles and many more. Some of the other popular pickles are like ginger garlic pickles, gooseberry or nellikka pickle, chilli, prawn seer fish pickles and so on.
A special variety of mango pickle prepared in Kerala Tender mango pickle and whether manga achar. This pickle often described as a king of all pickles, is a fine blend of cut mango pieces, red chilli powder, mustard seeds powder, salt and coconut oil or sesame oil, each ingredient used in specified proportion all raw and allowed to mature for few weeks in porcelain containers in hot summer. Cut-mango Pickle gets its name from the way mango pieces are sliced into big cubes to be pickled. They are commonly served at hotels and at home as an accompaniment with rice meals.