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.
Whole ripe red chillies stuffed with mustard and tamarind, steeped in spiced sesame oil. Fiery, bold and unforgettable.
Vitamin-C rich gooseberries steamed and preserved in spiced sesame oil. Tart, healing and homemade.
Sun-cured lemon wedges aged with red chilli, mustard and rock salt. Bright, zesty and probiotic-friendly.
Whole garlic pods steeped in spiced sesame oil. Bold, warming, and addictive with curd rice.
Boneless chicken cooked low and slow with 18 spices, then preserved in flavoured sesame oil. Shelf-stable for 4 months.
Coastal Andhra prawns marinated in tamarind and chilli, then preserved in spiced oil. Per-kg price — bursting with the sea.
Tender goat mutton slow-cooked with whole spices, then preserved in cold-pressed sesame oil. The richest of our heritage pickles.
Single-origin Guntur Sannam chillies, sun-dried and stone-ground for unmatched colour and heat.
High-curcumin Erode turmeric, slow-ground to retain essential oils and earthy aroma.
