Indian pickles (Hindi: आचार, Urdu: اچار) are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. The most common Indian-style pickles are made from mango and lime.
Homemade pickles are prepared in the summer and kept in the sun to be stored for the whole year, until the next mango season.
Chutneys are wet or dry, having a coarse to fine texture. There is no limit to the number of chutneys as it can be made from any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavor. Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. There are so many variations . Chutney is a tasty sauce.
Aam papad is fruit [ mango] pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties.
Mango pulp is spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is got.
Aam Papad can be consumed in any season as it can be preserved for a long period of time.
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