
Mango Avakaya (మామిడి ఆవకాయ)
The heirloom spicy raw-mango pickle, Andhra-style.
Avakaya, gongura, lemon, ginger and 13 more — the everyday packs.

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.