Andhra Pickles — Mamidikaya Avakaya & Traditional Pachadi
The pickle that defines an Andhra summer. Raw mango cut with the kernel still attached, layered with mustard powder, red chilli and sesame oil, then left to mature. Sharp, fiery and made for hot rice with a spoon of ghee.
Questions we get asked
What is avakaya?
Avakaya is the classic Andhra mango pickle: raw mango cut into pieces with the hard kernel left on, layered with mustard powder, red chilli powder, salt and sesame oil, then left to mature.
Why is the mango kernel left in avakaya?
The kernel, or tenka, holds the pieces together and slowly releases flavour into the oil as the pickle matures. Many people consider it the best part of the jar.
How long does avakaya keep?
Traditionally through a whole year, which is why it is called a nilava pachadi — a keeping pickle. Keep it topped with oil, stored in a cool dry place, and always use a dry spoon.
Made fresh in Mahbubnagar and shipped across India. Free delivery on orders above ₹499. FSSAI certified — no preservatives, no artificial colours.