Edited By: Pragati Bhandari

Aam ka Achaar (Mango Pickle)  Origin: Aam ka achaar is popular all over India, but the North Indian states of Punjab and Rajasthan are particularly known for their spicy and tangy mango pickles.

Gujarati Methi Thepla Pickle Origin: Gujarat is famous for its methi (fenugreek) thepla pickle. This pickle combines the flavors of fenugreek leaves, spices, and oil, which is used to preserve the theplas.

Andhra Avakaya Pickle Origin: The spicy Andhra avakaya pickle is famous in the southern state of Andhra Pradesh. It's made from raw mangoes, mustard seeds, and red chili powder.

Kerala Inji Curry (Ginger Pickle) Origin: Kerala, in the southern part of India, is known for its ginger pickle called Inji Curry. It's a sweet and tangy pickle made from ginger and tamarind.

Rajasthani Ker Sangri Pickle Origin: Rajasthan is renowned for its Ker  Sangri pickle, which is  made from ker (wild berries) and sangri (a type of dried beans). It's a specialty  of the Thar Desert region.

Punjabi Punjabi Achaar Origin: Punjab, in North India, is famous for its spicy and flavorful pickles. Punjabi achaar includes a variety of vegetables and fruits, often pickled with mustard oil and spices.

Maharashtrian Lonche Origin: Lonche is a traditional Maharashtrian pickle made from various vegetables like raw mango, carrot, and green chili. It's known for its spicy and tangy flavor.

Bengali Kasundi  Origin: Kasundi is a pungent mustard sauce or pickle from West Bengal. It's made from black mustard seeds, green chili, and spices. Kasundi is a popular accompaniment to Bengali snacks and meals.