Mango Pickle (Avakaya)
Avakaya is not just a pickle — it is the soul of Andhra cooking. Made with raw mangoes sourced directly from farms, our Mango Pickle (Avakaya) follows the same age-old recipe that Telugu families have treasured for generations.
Every jar is handcrafted by Chef Murala Venkatesh using freshly ground mustard powder, bold Guntur red chilli powder, rock salt, fenugreek, and cold-pressed groundnut oil. No shortcuts. No preservatives. No factory processes. Just pure, honest Avakaya the way it was always meant to taste.
Why our Avakaya is different:
- Raw mangoes sourced fresh from farms at peak season
- Guntur red chilli powder for authentic Andhra heat
- Cold-pressed groundnut oil — never refined oil
- Freshly ground mustard powder in every batch
- Zero preservatives, zero artificial colours
- FSSAI certified — safe for the whole family
Best enjoyed with: Hot steamed rice and ghee, curd rice, dosa, idli, paratha or chapati.
Storage: Keep in a cool dry place. Always use a dry spoon. Refrigerate after opening.
Tip: Avakaya tastes even better after 2–3 weeks as the mango absorbs all the spices. The longer it matures, the richer the flavour.
Description
Avakaya is not just a pickle — it is the soul of Andhra cooking. Made with raw mangoes sourced directly from farms, our Mango Pickle (Avakaya) follows the same age-old recipe that Telugu families have treasured for generations.
Every jar is handcrafted by Chef Murala Venkatesh using freshly ground mustard powder, bold Guntur red chilli powder, rock salt, fenugreek, and cold-pressed groundnut oil. No shortcuts. No preservatives. No factory processes. Just pure, honest Avakaya the way it was always meant to taste.
Why our Avakaya is different:
- Raw mangoes sourced fresh from farms at peak season
- Guntur red chilli powder for authentic Andhra heat
- Cold-pressed groundnut oil — never refined oil
- Freshly ground mustard powder in every batch
- Zero preservatives, zero artificial colours
- FSSAI certified — safe for the whole family
Best enjoyed with: Hot steamed rice and ghee, curd rice, dosa, idli, paratha or chapati.
Storage: Keep in a cool dry place. Always use a dry spoon. Refrigerate after opening.
Tip: Avakaya tastes even better after 2–3 weeks as the mango absorbs all the spices. The longer it matures, the richer the flavour.
