In this case, they are typically served only with a few smaller side dishes like raita, tamarind or mint chutney, onions, and achar (Indian pickles). Regardless of these ingredient variations ...

Fill the mixture into a clean jar and keep it in the sun for 5–6 days. Shake the jar once a day and enjoy the tangy, spicy pickle after 5–6 days.

South Indian cuisine boasts a wide variety of flavourful pickles. If you're a fan, here are five must-tries that will make for a delightful addition to your meals. Avakaya is a type of mango pickle ...

Popular in Andhra Pradesh are the ‘Chintakaya’ or tamarind pickle, tomato and garlic pickles, and the ‘gongura’ pickle ...

The Indian Pickleball Association (IPA) has now been officially recognised by the Government of India via the Ministry of ...