Andhra Pickle l Kairi Lonche

It's made from raw mangoes, mustard oil, and ground chillies, prepared in the South Indian style typical of Andhra homes.

It's a genuinely fiery pickle, known for its bold heat, since Andhra-style pickles are traditionally spicier than many Maharashtrian versions.

Andhra Pickle follows a South Indian recipe with mustard oil and ground chillies for a fierier profile, while Gavran Mango Pickle follows a rustic Maharashtrian village-style recipe with its own distinct spice blend.

No, it's made with no added preservatives, relying on traditional pickling methods.

It's commonly eaten with rice, roti, or curd rice, where a small spoonful adds intense tangy heat to a simple meal.

It's available in 100g, 200g, and 500g jars.

It's shelf-stable in a sealed jar stored in a cool, dry place, though refrigeration after opening can help it last longer in hot weather.

Andhra-style pickles typically use a heavier mustard oil base and a hotter chili profile, giving them a sharper, more fiery character than many milder Maharashtrian mango pickle recipes.

Keep it sealed in a cool, dry place, using a dry spoon each time to help maintain its shelf life.

Kept properly sealed with a dry spoon used each time, this preservative-free pickle typically stays fresh for several months.