In India we have pickle for every season.Winter is the season of lime,amla(indian gooseberry),fresh turmeric.Actually there is science behind particular pickles for particular seasons.Indian meal is incomplete without pickles.As summer is horrid in India mango pickle pickle is made and devoured .Now what is the science behind it ?Green mango or avakaya is said to be a natural body coolant hence preferred for summer pickling mainly in the months of march and April .
Same is the case with winter specialities like amla and lime.Both theses are a store house of vitamin C and proved efficient in combating cold and flu virus and all the other winter ailments(seasonal).Hence amla and lime for winter pickling .In a traditional Indian house hold pickles are made in such a way that the house is never void of pickles.Like mango /avakaya pickle is made in such a way that it lasts until November- December.And once when the winter bounty of lime and amla is in the market it's time for those pickles.Again lime and amla pickles are made in such a quantity that it lasts until summer or the season of mangoes has arrived.
