Since ancient times, Pickets have been an integral part of the Indian cuisine and go beyond the concept of preserving vegetables and fruit.
Every state in India undoubtedly has a number of unique varieties of pickles that spice up our cuisine and taste spicy and tasty.
Aachi masala’s Mangoes, Lemon, Aavakkai, Mixed vegetables, Tomato and Garlic pickle are undoubtedly the most common ingredients in the pickle section.
Narthangai, is known as Citron and it has a variety of medical benefits, improves digestion and reduces bitterness in the mouth. It is used to make a dry, spicy pickle. Like lemon rice, we can use its juice to produce Narthangai Rice.
Mango is always one of the most widely picked foods-there are lots of mango pickle lovers in India. It is necessary to choose the right mango to make pickles.
The mango must be very raw and also crisp, so that it lasts for longer periods of time while it is pickled. Aachi masala picks the quality mangoes for pickle. In the mangoes season, every Indian home prepares the popular mango pickles for their region.
Garlic is an outstanding antifungal and antibacterial agent. Garlic pickle Helps to develop immunity. Garlic pickle enhances blood supply and also purifies the blood. Garlic pickle is healthy for the stomach, hair and the eyes.
They are also thought to be a great source of essential minerals, vitamins, beneficial bacteria and other essential acids that contribute to the proper functioning of the intestinal system.
Unique specialty of this pickle is the Avakkai that have massive but delicate deeds in it and are cut into some of the large bits. The flavour is also really hot as compared to other pickles. Mixed Vegetable Pickle
Tomato pickles are more tasty , tangy and it tastes light sweeter. People of all ages love tomato pickles for their unique taste and it feels like pachadi.