Caitanya-caritāmṛta 10.15-16
āmra-kāśandi, ādā-kāśandi jhāla-kāśandi nāma nembu-ādā āmra-koli vividha vidhānaāmsi, āma-khaṇḍa, tailāmra, āma-sattā yatna kari’ guṇḍā kari’ purāṇa sukutā
[aamra-kaashandi, aadaa-kaashandi jhaala-kaashandi naama nembu-aadaa aamra-koli vividha vidhaanaaamsi, aama-khanda, tailaamra, aama-sattaa yatna kari’ gundaa kari’ puraana sukutaa]
Blended reading (Sanskrit + English inline)
āmra-kāśandi, ādā-kāśandi jhāla-kāśandi nāma nembu-ādā āmra-koli vividha vidhānaāmsi, āma-khaṇḍa, tailāmra, āma-sattā yatna kari’ guṇḍā kari’ purāṇa sukutā
These are the names of some of the pickles and condiments in the bags of Rāghava Paṇḍita: āmra-kāśandi, ādā-kāśandi, jhāla-kāśandi, nembu-ādā, āmra-koli, āmsi, āma-khaṇḍa, tailāmra and āma-sattā. With great attention, Damayantī also made dried bitter vegetables into a powder.
My note
Source: vedabase.io