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This is a list of common Indian pickles,whichhave a wide range of flavours and textures. Indian picklesaregenerally pickled with oil, vinegar, lemon juice or water.Indianpickles are often made into fresh relish and chutney,whichprovides additional flavours to food. Many types of foods inIndiancuisine are pickled. Mangoes, gooseberries and lemons areexamplesof foods that are commonly pickled in Indian cuisine.SometimesIndian families have their own unique pickle and chutneyrecipesthat are handed-down through the generations.A jar of South Indian Andhra amla (Indian goosberry)pickleAmla pickle or Indian gooseberry pickle is a popular pickle inSouthAsia and India. This spicy pickle is also availablecommercially.Gooseberries are a source of vitamin C, vitamin A,calcium andphosphorus. It is prepared by pressure cookinggooseberries. Then,mustard seeds are tempered in oil and thegooseberries and otheringredients are added. The pickle can bestored in a refrigeratorand used for about 15 days.Assorted pickle also referred to as Mixed pickles is alsoapopular mixed pickle in Indian cuisine. This pickle isalsoavailable commercially. It is prepared by boiling a marinadeandthen cooking vegetables in the marinade..'Pachranga Achar', alsoageneric name for the category, is popular brand of assortedormixed pickles in North India, based in Panipat and has aturnoverof over Rs 25-30 crore.Carrot pickle is prepared by dicing carrot and adding greenchilipeppers along with ginger.Garlic pickle is a popular pickle in AndhraPradesh.[citationneeded] This spicy pickle is also availablecommercially. Garlic isan excellent source of dietary manganese.The sweetness is providedby jaggery. It is prepared by mixingpeeled garlic cloves withmustard seeds and jaggery along with apinch of salt.Green chili pickle is only manufactured in Rajasthan, andiscommonly used as a condiment with main dishes. It is preparedbyslitting chillies length-wise and frying them with ginger,garlicand green chili pickles. Other flavouring agents includemangopowder, nimbu ras, and fenugreek. It is considered aRajasthanispecialty and is sometimes used as a flavour for Indiansnackfoods.A dish termed "Indian pickle" may include cabbage,cauliflower,carrot, french beans (green beans), onion, radishes,gherkins,celery, garlic and other foods.Some meats that are pickled in Indian cuisine includemutton,pork, quail, partridge, shrimp and lobster.Spicy onion pickle is prepared by cutting onions into piecesandrubbing salt over them. After one day, the excess water isdrainedand the onions are marinated with other spices for four orfivedays.Raw mango and chickpea pickle is a very popular pickle inIndia.This pickle is also available commercially. It is preparedbymarinating grated raw mango with salt and turmeric powder foroneday and mixing it with soaked chickpea and other ingredients,thenletting it sit for four days.Red chili pickle is a very popular pickle in India,availablecommercially as well as being made in many Indianhouseholds. It isprepared by slitting red chillies length-wise,stuffing them withfenugreek powder, and placing them in a closedporcelain jar forone month.Sweet mango pickle is a very popular pickle in India. Thispickleis also available commercially. It is prepared by cuttingmangoesinto pieces and adding sugar syrup over them, along withotheringredients and keeping them sealed in a jar under the sununtil themangoes become soft.Sweet sour lemon pickle is a very popular pickle in India.Thissweet and sour pickle is also available commercially. Itisprepared by cutting lemons into halves and sprinkling saltandpouring sugar syrup over them and marinating for one week.Tomato pickle is a very popular pickle in India. Thisspicypickle is also available commercially. It is prepared bycookingripe tomatoes and adding spices along with mustardpowder.