Garlic Pickle (Vellulli)

The legendary Andhra avakaya — sun-ripened raw mangoes hand-cut and layered with mustard, fenugreek, red chilli and cold-pressed sesame oil. Aged for 21 days in traditional ceramic jars.

Tangy sorrel leaves slow-cooked with garlic, dried chillies and a splash of sesame oil. The pride of Telugu kitchens.

Fresh ginger root hand-cut and slow-cooked with tamarind, jaggery and red chilli — a warming, digestive Andhra classic.

Vine-ripened tomatoes cooked down with garlic, curry leaves and Guntur chilli for a rich, tangy spread.