
Mango Avakaya (మామిడి ఆవకాయ)
The heirloom spicy raw-mango pickle, Andhra-style.
Sun-cured mangoes, cold-pressed oil, and Kumari Amma's hands. No preservatives, no shortcuts — just three generations of Andhra pantry.

Pick a shelf. Every pouch in it comes from the same recipes Kumari Amma has been cooking by hand since 2000.
Not a drop of chemistry. Salt, chili, oil, sun.
Kumari Amma still tempers every batch herself.
Single-ghani cold-pressed oil from Guntur. Nothing else.
Licensed. Certified. Home-scale, not factory-scale.

The heirloom spicy raw-mango pickle, Andhra-style.

Grated mango, tempered and spreadable — rice's best friend.

Sun-cured lemon — bright, salty, tangy.

Andhra's crown jewel — sorrel leaves, red chilli, garlic, ground thokkudu-style.

Brinjal / eggplant pickle — earthy, smoky, garlicky.

Gooseberry / amla pickle — tangy, medicinal, spicy.

Slow-cooked country tomatoes, tempered with curry leaves.

Ginger pickle — fresh ginger, jaggery, tamarind. Winter's staple.

Sweet-heat carrot pickle — quick, crunchy, addictive.

Garlic pickle — pungent, potent, one spoon is enough.

Ripe red chilli pickle — sun-reddened Guntur chillies, fierce and fragrant.

Tender tamarind pickle — the sourest, most sought-after jar of the season.

Ripe red chilli met tender tamarind — sour, smoky and unapologetically hot.

Wild citron pickle — a rare, perfumed sourness you only find at home.

Curry leaf pachadi — roasted, stone-ground, and impossibly aromatic.

Mango ginger pachadi — winter root, crisp bite, quietly addictive.

Bitter gourd pickle — the acquired taste that heals.

Drumstick avakaya — silky, savoury, unmistakably Andhra.

Coriander pachadi — fresh, herbal, ground on stone.
Every batch begins on the rooftop. Mangoes and spices cured for four days in Guntur-district sun. No shortcuts, no ovens.

Only cold-pressed oil from a single ghani in Guntur. Poured warm, sealed by hand, never rushed.

Kumari garu still hand-mixes every batch herself. No factory, no line — just a kitchen, a family, and time.

Ordered 500g boneless chicken on a Tuesday, it reached Bengaluru Friday morning. Finished it in nine days. Slightly spicier than I expected — that's my problem, not theirs.
My father is 78 and very particular about avakaya. He asked me which shop in Guntur I bought it from. That is the highest compliment he gives anybody.
I courier this to my daughter in Melbourne every three months. Works out cheaper than her flying home because she missed gongura.
We take orders on WhatsApp — same phone, same family, same pickles. Ship pan-India in 3–5 days.