ఆవకాయ (నువ్వు/పెసర/సెనగ/జీడీ/ బెల్లం)
మాగాయ
మామిడి ముక్కలు పచ్చడి
గోంగూర
చింతకాయ తొక్కు
ఉసిరికాయ తొక్కు
ఉసిరి ఆవకాయ
టమోటా
పండు మిర్చి
నిమ్మకాయ
దబ్బకాయ
ఉప్పు నిమ్మకాయ
ఉప్పు దబ్బ కాయ
దోస ఆవకాయ
అల్లం

**Avakaya Mango (Nuvvu/Pesara/Senaga/Jedi/Jaggery)**: Avakaya Mango pickle is a traditional Andhra pickle made with raw mangoes, mustard seeds (nuvvulu), green gram (pesalu), black gram (senagapappu), fenugreek seeds (menthulu), jaggery (bellam), and spices. It is known for its spicy and tangy flavor, with a hint of sweetness from the jaggery. The mangoes are cut into pieces and mixed with the spice blend, then preserved in oil for several days to develop the flavors.

**Magaya**: Magaya is a type of pickle made from raw mangoes. It is similar to Avakaya pickle but may have variations in ingredients and preparation methods depending on regional preferences.

**Mango Mukkala Pachadi**: Mango Mukkala Pachadi is a traditional South Indian pickle made from raw mangoes and a mixture of spices. It typically includes mustard seeds, red chili powder, fenugreek seeds, asafoetida, and salt. The mangoes are cut into small pieces and mixed with the spice blend to create a flavorful and tangy pickle.

**Gongura**: Gongura pickle is made from the leaves of the Gongura plant, also known as Roselle or Sorrel leaves. These leaves are sour and tangy in flavor, making them ideal for pickling. Gongura pickle is typically prepared by sautéing the leaves with spices such as mustard seeds, fenugreek seeds, red chili powder, and salt. It is a popular pickle in Andhra Pradesh and Telangana.

**Tamarind**: Tamarind pickle is made from tamarind pulp, which is tangy and sour in flavor. The pulp is mixed with spices like mustard seeds, fenugreek seeds, red chili powder, and salt, and then preserved in oil. Tamarind pickle adds a tangy punch to meals and is commonly served as a condiment in South Indian cuisine.

**Amla**: Amla pickle is made from Indian gooseberries, also known as Amla, which are rich in vitamin C and antioxidants. The gooseberries are typically sliced and mixed with spices such as mustard seeds, fenugreek seeds, turmeric, red chili powder, and salt. Amla pickle is known for its tangy and slightly bitter flavor.

**Tomato**: Tomato pickle is made from ripe tomatoes, which are cooked with spices like mustard seeds, fenugreek seeds, red chili powder, turmeric, and salt until they form a thick and flavorful mixture. Tomato pickle adds a tangy and spicy kick to meals and is a popular condiment in South Indian cuisine.

**Pandu Mirchi**: Pandu Mirchi pickle is made from ripe red chilies, which are sliced and mixed with spices like mustard seeds, fenugreek seeds, turmeric, and salt. It is known for its spicy flavor and vibrant red color.

**Lemon**: Lemon pickle is made from lemon slices or lemon zest, which are mixed with spices like mustard seeds, fenugreek seeds, red chili powder, turmeric, and salt. It has a tangy and spicy flavor and is a popular accompaniment to rice and Indian breads.

**Dabbakaya**: Dabbakaya pickle is made from Indian hog plum, also known as Dabbakaya or Khatmittha. The fruit is sliced and mixed with spices like mustard seeds, fenugreek seeds, red chili powder, turmeric, and salt. It has a tangy and slightly bitter flavor.

**Ginger**: Ginger pickle is made from ginger root, which is peeled, sliced, and mixed with spices like mustard seeds, fenugreek seeds, red chili powder, turmeric, and salt. It has a spicy and pungent flavor, with a hint of sweetness from the jaggery. Ginger pickle is commonly served as a condiment in South Indian cuisine.