When you think of bold, vibrant Indian cuisine, South Indian pickles are impossible to miss. In Andhra households, they’re not just condiments—they’re tradition, flavor bombs, and an emotional connection to home.
Andhra Avakaya Pickle: A Star on the Plate
The undisputed hero of South Indian pickles, Andhra avakaya pickle is made with raw mangoes, mustard powder, red chili powder, and gingelly oil. It’s pungent, fiery, and unforgettable. Whether you pair it with hot rice or smear it on a dosa, this pickle brings the meal to life.
Gongura Pachadi: Tang Meets Spice
Another staple in the world of South Indian pickles, Gongura Pachadi is made from sorrel leaves. Its tangy undertone and spicy kick make it a beloved item in every Andhra pantry. Try it with steamed rice and ghee—you won’t stop at one bite.
A Pickle for Every Plate
From Tomato Pachadi to Garlic Pickle, South Indian pickles offer diversity and depth. Each one is carefully crafted with regional spices and slow-aged to perfection. The beauty lies in their balance of heat, tang, and saltiness.
Daily Ritual, Not a Side
For Andhra families, Andhra avakaya pickle is not an occasional treat—it’s a daily staple. A spoonful mixed with rice and ghee is often the first bite of lunch and the most cherished one.
Pairing Tips
- With Curd Rice: Cool curd rice plus spicy Andhra avakaya pickle is a classic.
- With Dosa or Idli: A small smear of Gongura or Tomato pickle can replace chutney.
- With Upma or Pongal: Add a punch to your breakfast bowl with a bit of garlic or mango pickle.
Order Authentic South Indian Pickles Online
At Sankranti, we bring you a handpicked selection of South Indian pickles, crafted with care and authenticity. Whether it’s Andhra avakaya pickle or Gongura, every jar packs heritage and heat.
Why wait? Taste the spice of tradition—South Indian pickles that speak the language of Andhra love.
Faqs
Which oil is used in Andhra pickles?
Andhra pickles traditionally use gingelly oil (sesame oil) for its flavor and preservation qualities.
What is the name of Andhra pickle?
The most iconic Andhra pickle is called Avakaya, made using raw mangoes, mustard powder, and red chili powder.
What is a condiment made of pickles?
A pickle-based condiment is typically a spiced preserve made with fruits or vegetables, oil, salt, and spices to accompany meals.
Are Avakaya and mango the same?
Avakaya is a mango pickle, but not all mangoes are Avakaya; it specifically refers to a spiced Andhra-style raw mango pickle.
What is the best oil for pickles?
Gingelly oil (cold-pressed sesame oil) is often considered the best for traditional Indian pickles due to its flavor and preservation properties.
What is the importance of adding oil to pickles?
Oil acts as a preservative, enhances flavor, and forms a protective layer that prevents microbial growth.
Can we put Avakaya in the fridge?
Yes, you can store Avakaya in the fridge, especially after opening, to extend its shelf life and maintain freshness.
What is the best pickling oil?
Cold-pressed gingelly oil is preferred for its natural preservative qualities and rich, nutty flavor.
What are the ingredients in Avakaya?
Traditional Avakaya includes raw mango pieces, mustard powder, red chili powder, salt, fenugreek seeds, and gingelly oil.
