Beyond Avakai: The Other Andhra Veg Pickles Worth a Jar

Avakai gets all the attention, and it deserves it. But Andhra pickle-making goes much further than raw mango. Here are the veg pickles we think every pickle lover should try at least once.

Magai: sun-dried mango

Magai pachadi uses mango pieces that are salted and dried in the sun before being pickled. The texture is chewier and the flavour more concentrated than avakai.

Nimakai and usiri

Nimakai pachadi, lemon pickle, is sharp, salty and wonderful with curd rice. Usiri avakai is made with amla, the Indian gooseberry, and has a sour, slightly astringent bite that cuts through rich food.

Allam and mamidi allam

Allam pachadi is a ginger pickle balanced with tamarind and jaggery, so it is sweet, sour and hot at once. It is the classic partner for pesarattu. Mamidi allam pachadi is made from mango ginger, a root that smells of raw mango, and it has a fresh, fragrant taste.

Panasapattu and pandumirchi

Panasapattu pachadi uses tender jackfruit, which takes on the spice beautifully and has an almost meaty texture. Pandumirchi pachadi, made from ripe red chillies, is fiery, tangy and bright red.

Everyday pickles

Some pickles are less about tradition and more about everyday meals. Tamato pachadi is tangy and mild enough for children. Karivepaku pachadi packs the aroma of curry leaves, and Velluli pachadi is for garlic lovers.

Pick two that sound unfamiliar and try them next to your usual avakai. You may find a new favourite.