Andhra Mango Thurumu Pickle made with grated raw mango, cold-pressed groundnut oil, chilli powder, mustard, fenugreek and garlic. 9-month best-before.
Andhra Pudhina Pickle made with handpicked mint leaves and a traditional spice blend. Fresh, mildly tangy and spicy; 6-month best-before.
Andhra Coriander Pickle (Kothimeera Pachadi) with coriander leaves, cold-pressed groundnut oil, tamarind, sesame seeds, chilli powder, fenugreek, mustard, jeera, garlic and turmeric. 6-month best-before.
Andhra Ginger Pickle made with fresh ginger, cold-pressed groundnut oil, tamarind, jaggery, chilli powder, fenugreek seeds, garlic and turmeric. 6-month best-before.
Andhra Bellam Avakaya Pickle made with diced raw mango, jaggery powder, cold-pressed groundnut oil, chilli powder, mustard, fenugreek, garlic and turmeric. 9-month best-before.
Andhra Nuvvula Avakaya Mango Pickle made with diced raw mangoes, sesame seeds, cold-pressed groundnut oil, garlic, mustard and fenugreek.
Andhra Tomato Pickle made with tomatoes, tamarind, cold-pressed groundnut oil, chilli powder, mustard, fenugreek, garlic and turmeric. Tangy and spicy; 6-month best-before.
Andhra Gongura Pickle made with sorrel leaves, cold-pressed groundnut oil, red chilli, garlic, dhania, fenugreek and turmeric. Tangy and spicy; 6-month best-before.
Andhra Kakarkaya Pickle made with bitter gourd, cold-pressed groundnut oil, chilli powder, mustard, fenugreek, garlic and turmeric.
Andhra Kandi Podi with toor dal, moong dal, red chilli powder, cumin and salt. Serve with steaming hot rice and ghee, idli or dosa; 6-month best-before.
Andhra Karivepaku Podi with curry leaves, coriander, chana dal, urad dal, cumin, garlic, sesame seeds and red chilli powder. Serve with hot rice and ghee; 6-month best-before.
Andhra Mutton Kheema Pickle made with halal minced boneless mutton, groundnut oil, chilli powder, ginger-garlic paste and lemon juice.