How many types of vegetable pickle are available in aachi foods?
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. Citron Pickle 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 Pickle 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 pick