"Avakaya (also known as _____ pickle) is a variety of Indian pickle popular in South India with its origin in Godavari Districts, Andhra Pradesh. The main ingredients are mangoes, āvapindi (powdered mustard seeds) and a combination of other spices used for pickling. Fill up the blank."

"________ pickle, is a commonly used condiment with main dishes. It is typically prepared by slitting chillies length-wise and frying them with ginger, garlic etc. Other flavouring agents include mango powder, nimbu ras, and fenugreek. It is considered by some as a Rajasthani speciality and is sometimes used as a flavour for Indian snack foods. Fill up the blank. "

____________ is an highly spicy sauce from Maharashtra. This is full of flavours from garlic and mustard seeds and crunch from peanuts. It goes very well as an accompaniment with any snack, starters or roti, rice, dosa and paranthas. Fill up the blank.

"Kamal Kakkadi ka achar is a pickle that is pickled using an ancient recipe of combining mustard oil and spices. Name the stem from which this is prepared which along with exotic ingredients results in a mouth-watering pickle to enjoy with favourite roti or paratha. ?"

The use of mesu as a pickle and as the base of curries is a long-standing tradition in the hills of Darjeeling and the state of Sikkim in northeast India. Made with fermented _____ shoots, this very popular pickle has a tangy and sour taste that is hard to forget. Fill up the blank.