Veg Pickles

250g

Raw mango, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Raw mango, spiced the way it's stirred through hot biryani with cold-pressed sesame oil and a pinch of asafoetida.

250g

Raw mango, sweetened with jaggery for a milder finish with cold-pressed sesame oil and a pinch of asafoetida.

250g

Raw mango, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Raw mango, cut small for an everyday jar with cold-pressed sesame oil and a pinch of asafoetida.

250g

Raw mango, grated fine and quick-cured with cold-pressed sesame oil and a pinch of asafoetida.

250g

Tart gooseberry (amla), cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Tart gooseberry (amla), grated fine and quick-cured with cold-pressed sesame oil and a pinch of asafoetida.

250g

Fresh ginger, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Whole peeled garlic, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Tender drumstick, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Sun-cured lemon, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Ripe tomato, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Ripe tomato, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Tangy tamarind, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Tangy tamarind, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Guntur red chilli, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Fresh green chilli, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Bitter gourd, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Citron, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Brinjal, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Fresh vegetables, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Fresh coriander, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Curry leaves, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Mint leaves, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

A mix of seasonal vegetables, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Mango ginger (adavi allam), cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Raw banana, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Fresh carrot, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Fresh beetroot, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Tangy tamarind, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Drumstick leaves, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Guntur red chilli, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Cauliflower, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Veld grape (kaki mokka), cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Elephant foot yam, cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.

250g

Broad beans (chikkudu), cured the traditional way in mustard and red chilli with cold-pressed sesame oil and a pinch of asafoetida.