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In the state of [[Tamil Nadu]], the [[mango pickle]] {{transl|ta|ISO|māvaḍu}} is a staple condiment. {{transl|ta|ISO|Māvaḍu}} is usually made early in the summer season, when mangoes are barely an inch long. The preservation process uses [[castor oil]], giving the pickle a unique taste. Tamil Nadu is also known for the {{transl|ta|ISO|nārttaṅgai}}, which consists of unripe [[citron]]s cut into spirals and stuffed with salt, and for {{transl|ta|ISO|mōr miḷagai}}, which consists of sun-dried chillies stuffed with salted yogurt. |
In the state of [[Tamil Nadu]], the [[mango pickle]] {{transl|ta|ISO|māvaḍu}} is a staple condiment. {{transl|ta|ISO|Māvaḍu}} is usually made early in the summer season, when mangoes are barely an inch long. The preservation process uses [[castor oil]], giving the pickle a unique taste. Tamil Nadu is also known for the {{transl|ta|ISO|nārttaṅgai}}, which consists of unripe [[citron]]s cut into spirals and stuffed with salt, and for {{transl|ta|ISO|mōr miḷagai}}, which consists of sun-dried chillies stuffed with salted yogurt. |
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In the state of [[Karnataka]], the tender whole mango pickle {{transl|kn|ISO|māvina uppinakāyi}} is made by dehydrating tender whole mangoes with salt. Appemidi or Appimidi is the mango variety which gives distinct taste to the mango pickle made Also pickles made from [[Gooseberry]] (Nelikayi), [[Hogplum]] (Ametekayi), |
In the state of [[Karnataka]], the tender whole mango pickle {{transl|kn|ISO|māvina uppinakāyi}} is made by dehydrating tender whole mangoes with salt. Appemidi or Appimidi is the mango variety which gives distinct taste to the mango pickle made Also pickles made from [[Gooseberry]] (Nelikayi), [[Hogplum]] (Ametekayi), Lemon(Nimbekayi or Limbekayi) is popular.<ref>{{cite web|url=https://udupi-recipes.com/2018/12/hog-plum-pickle-amtekayi-uppinakayi.html|title=Hogplum Pickle, Amtekayi Uppinakayi|author=Udupi-Recipes|date=4 December 2018|access-date=17 March 2023|archive-date=17 March 2023|archive-url=https://web.archive.org/web/20230317062118/https://udupi-recipes.com/2018/12/hog-plum-pickle-amtekayi-uppinakayi.html|url-status=live}}</ref> Also [[Udupi cuisine]] has unique way of making Indian pickles without any use of edible oil. |
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South Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu, {{transl|ta|ISO|karuvāḍu}} is made by salting and sun-drying fish. {{transl|ta|ISO|Nettili karuvāḍu}}, made from anchovies, is among the more popular varieties of {{transl|ta|ISO|karuvāḍu}}. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make in {{transl|ml|ISO|mīn acār}}. While fish and shrimp pickles are eaten in Andhra Pradesh and Telangana, they are not as popular as lamb and chicken pickles. |
South Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu, {{transl|ta|ISO|karuvāḍu}} is made by salting and sun-drying fish. {{transl|ta|ISO|Nettili karuvāḍu}}, made from anchovies, is among the more popular varieties of {{transl|ta|ISO|karuvāḍu}}. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make in {{transl|ml|ISO|mīn acār}}. While fish and shrimp pickles are eaten in Andhra Pradesh and Telangana, they are not as popular as lamb and chicken pickles. |
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