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Pickle is often made in Indian cuisine for flavoring various dishes. There are various pickles, each with their own taste and characteristics.
Despite using the same main ingredients, the differences in preparation techniques and spices can lead to a wide variety of Indian pickles. A mango pickle from South India can taste very different from a pickle made in North India - the southern states prefer sesame oil and usually produce spicier pickles, while the northern states prefer mustard oil.
In South India, most vegetables are sun-dried with herbs, taking advantage of tremendously warm and sunny days all year round, making pickles available all year round. Sun-drying naturally preserves the vegetable along with spices such as mustard, fenugreek seeds, chili powder, salt, asafoetida and turmeric.
We have a wide range of ready-to-eat pickles, each with their own flavor variants, as used in Indian cuisine.
The pickles from our shop have a shelf life of approximately 2 years after production. Keep the pickle in a dark and cool place. After opening, the pickle has a more limited shelf life.