Made at home, in small batches
Every jar is prepared the traditional way — slow-cooked, well-spiced and packed with care.
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Ripe tomatoes cooked down with mustard and curry leaves into a thick, tangy everyday favourite.
Firm raw mango in mustard and chilli — the pickle every Andhra plate feels incomplete without.
Ginger Pickle
Dark, glossy and warming. Fresh ginger cooked slowly for a sharp, appetising bite.
Amla Pickle
Whole gooseberries in spiced oil — crisp, mouth-puckeringly tangy and wonderfully old-fashioned.
Lemon Pickle
Bright lemon wedges in mustard masala. Fresh, zesty and lovely with curd rice.
Ripe Red Chilli Pickle
Ripe red chillies stuffed with ground spices — bold, fruity heat for those who love it hot.
Sorrel leaves pounded with red chilli into the tangy green pickle Andhra is known for.