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.
