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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), [[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. |
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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Mango Pickle hot called Ammb da Achaar t: A Spicy Symphony from Punjab's Kitchens |
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Step into the bustling kitchens of [[Punjab, India]]''.'', where the air is thick with the aroma of spices and the sizzle of [[mustard oil]]. Here, amidst the vibrant culture and culinary traditions, [[mango pickle]] Hot reigns supreme as a fiery delight that dances on the taste buds. |
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Origins and Craftsmanship: Picture lush mango orchards under the golden [[Punjab, India|Punjab]] sun, where ripe fruit is plucked with care to create the perfect pickle. Mango Pickle Hot is a testament to the artistry of [[Punjab, India|Punjab]]'s pickle-makers, who skillfully blend ripe mango pieces with a symphony of spices – , [[Mustard seed|mustard]], [[Dalle Khursani|round chili]] , fenugreek, and more. Each jar is a labour of love, preserving the essence of Punjab's culinary heritage.<ref>{{Cite web |last=shailja |date=2014-04-16 |title=Punjabi Aam ka achaar/ Indian Mango Pickle … |url=https://shailjatomar.wordpress.com/2014/04/15/punjabi-aam-ka-achaar-indian-mango-pickle/ |access-date=2024-04-12 |website=Shailja's Kitchen [ Meals & Memories Are Made Here ] |language=en}}</ref> |
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Flavorful Versatility: From humble parathas to elaborate feasts, [[mango pickle]] Hot is the ultimate companion to every Punjabi meal. Its spicy tanginess adds depth to simple dal-rice combinations, while its bold flavours elevate traditional dishes like dal-roti. Beyond the realm of tradition, this versatile relish finds a place in modern cuisine, lending its fiery kick to salads, sandwiches, and even pizzas<ref>{{Cite journal |last=Sweta Rani, Koustav Charan, Anish Mandal |date=2023-02-18 |title=Impact of Non- Store Retailing in Indian Economy |url=http://dx.doi.org/10.52783/cienceng.v11i1.278 |journal=Proceeding International Conference on Science and Engineering |volume=11 |issue=1 |pages=1305–1310 |doi=10.52783/cienceng.v11i1.278 |issn=2521-3717}}</ref> |
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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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