Andhra Avakaya Pickle
The legendary raw-mango avakaya — sun-cured with mustard and red chilli. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Andhra Avakaya Pickle
If Indian cuisine were a royal court, Andhra Avakaya would wear the crown. Known globally for its fiery heat, pungent aroma and unmatched tanginess, Avakaya is more than a condiment — it is a cultural icon of the Telugu people, packed into every spoonful of raw mango, mustard and Guntur red chilli.
What makes our Avakaya different
We source raw mangoes from Kothapalli Kobbari and Panchadara Kalasa varieties — prized for their firm inner endocarp that holds the spice masala without splitting. Each batch is hand-cured with Guntur Sannam red chilli powder, mustard seeds (ava), rock salt and cold-pressed gingelly oil — the four pillars of a real Avakaya.
Flavour profile & experience
Expect a slow-build heat that opens with mustard's pungency, settles into Guntur chilli's deep warmth and finishes with the unmistakable sour-salty grip of cured mango. Cold-pressed sesame oil rounds every spoonful with a nutty, lingering richness — the Avakaya you remember from childhood.
How to enjoy Andhra Avakaya
Start with a tablespoon over hot steamed rice with a teaspoon of ghee — the classic Andhra way. Pair with Mudda Pappu (plain dal) for the iconic 'Pappu-Avakaya' combination. Modern pairings: spread on dosas, fold into curd rice, or eat with hot phulkas.
Product highlights
- Sun-cured for 3 days in traditional ceramic Bharani jars
- Cold-pressed sesame (gingelly) oil
- Guntur Sannam red chilli powder
- Zero artificial preservatives, zero acetic acid
- Made in small batches — no machinery
Ingredients
Raw mango, mustard seeds, Guntur red chilli powder, rock salt, fenugreek, cold-pressed sesame oil, asafoetida.
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