This traditional Punjabi pickle is made with mustard greens.
The shoots are sliced, fermented, and seasoned with local spices.
Tindora (ivy gourd or tendli) pickle is perfect with rice, rasam and sambar.
It is made with wild berries (ker) and dried beans (sangri).
This pickle has an aromatic and pungent flavour of wild turmeric.
Made from sun-dried eggplants, it has a smoky and intense flavour.
Prawns are marinated in red chilli powder, turmeric, and vinegar, then sun-dried.
This tangy and spicy pickle is perfect to eat with biryani.
Made with green chilli peppers, garlic, and peanuts, it has a distinct flavour.
Made from the flowers of banana trees, this pickle has several health benefits.