Andhra Non-Veg Pickles: Chicken, Mutton, Prawns and Fish

Non-veg pickles are a proud Andhra tradition. Meat or seafood is cooked first, fried until the moisture is driven off, and then folded into a spiced oil with chilli, garlic and souring agents. The result keeps far longer than a curry and delivers a lot of flavour in a small spoonful.

Chicken pickle

Chicken pickle is the most popular place to start. The pieces are tender, the masala is bold and garlicky, and it pairs with hot rice, chapati or even plain curd rice. If you prefer not to deal with bones, choose the Chicken boneless pickle.

Mutton pickle

Mutton pickle is richer and deeper in flavour, and a favourite for family functions and as a gift for people who live away from home. The Mutton boneless pickle is easier to portion and share.

Prawns and fish

Coastal Andhra loves seafood, and that shows in the pickle jar. Prawns pickle is sweet-fleshed and slightly chewy, with the masala clinging to every piece. Fish pickle has firm chunks that soak up the spice and taste even better a few days after opening.

How to eat them

Treat a non-veg pickle as a strong side, not a main dish. A spoonful with hot rice and a little ghee is the classic way. It also lifts a simple meal of dal and rice, or a plain roti on a busy evening.

Keeping a jar fresh

Always use a clean, dry spoon, keep the lid tight, and make sure the pieces stay under the oil. Follow the storage note on the jar once it is opened. If you see mould or smell anything sour that was not there before, discard it.