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Andhra Pickles

Made the way Ammamma always made them — raw mangoes and sorrel leaves cured for weeks in cold-pressed sesame oil, stone-pounded with fresh-ground spices. No shortcuts, no preservatives.

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Common questions about andhra pickles

What makes Andhra pickles different from other Indian pickles?
Andhra pickles use cold-pressed sesame oil as the base, which adds a deep, nutty flavour unlike mustard-oil pickles from North India. The spice ratios — high on mustard and red chilli — and the multi-week curing process give them their sharp, fiery character.
How long do homemade Andhra pickles last?
Oil-based pickles like Avakaya last 12 months stored in a cool, dry place. Gongura and tomato pickles have shorter shelf lives of 4–6 months due to their higher moisture content.
Are Ammamma pickles preservative-free?
Yes — every pickle uses only oil, salt, and traditional spices. No artificial preservatives, no colours, no stabilisers.
What is Avakaya pickle?
Avakaya (ఆవకాయ) is the most iconic Andhra pickle — raw green mango pieces layered with red chilli powder, mustard powder, fenugreek, and sesame oil, then sun-cured for 2–4 weeks. It is the cornerstone of any Andhra meal.