Other version of Achars are made from mango, pommecythère, tamarind, amla, lemon, lime, and chulta. Green seasoning is extremely popular, a cold sauce based on culantro or chadon beni, pureed with green onions, garlic, pimento, vinegar, and other herbs, which can be used as a table condiment or marinade.
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The majority of people in Sagara are Havyaka Brahmins, Lingayats and Ediga. Others are Vokkaliga, Achars, Charody, Mestha, Madiwalas, Christians, Jains, Kurubas, Daivajna Brahmins, Muslims, Marathas, (Namadev-simpi, Bhavasars) and other sub-castes. The city has Hindu temples, mosques, Jain basadis and churches. Apart from a few communal clashes in the early 2000s, the city is known for its communal harmony.
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Vegetable curries use ingredients primarily from the home garden such as pumpkin, yam, jackfruit seed, hibiscus flower, and various green leaves. Coconut milk and hot chilli powder are also frequently used. Appetizers can consist of a range of achars (pickles) and vadahams. Snacks and sweets are generally of the homemade "rustic" variety, relying on jaggery, sesame seed, coconut, and gingelly oil, to give them their distinct regional flavour.
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In Malaysia, it also is made into a rather sweet jam. In Kerala and Bhatkal, India, it is used for making pickles and to make fish curry, especially with Sardines, while around Karnataka, Maharashtra and Goa the fruit is commonly eaten raw with salt and spice. In Guyana and Mauritius, it is made into achars/pickles too. In Maldives where it is known as bilimagu, it is pickled with aromatic spices and eaten with rice and local Garudhiya (fish soup).
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