6 Pickles From Andhra Pradesh Every Foodie Must Taste

Andhra Pradesh is the land of spices, fruits, rice, and minerals. The crops and metals grown and mined here are not only used for local consumption but also exported across the world. If a foodie travels through the state, they will find less scenic pictures on their phones and more local spices and produce in their bags.

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The regional cuisine is known for its fiery and tangy notes that complement seafood. Another thing to notice when you dig into a traditional thali is the different kinds of pickles. No matter which state of India you decide to explore, coming across a new variant of pickle is inevitable.

Allam Pachadi (Ginger Pickle)

Have you ever eaten pickles made of ginger? People in Andhra enjoy it with meals as it infuses the dish with sweet, tangy, hot, and robust notes. Made with tamarind, ginger, red chillies, and jaggery, it often accompanies green gram dosa or pesarattu. With a complex flavour profile, you can even spread on bread slices to add oomph to a sandwich.

Tomato Pachadi (Tomato Pickle)

If you did not know that pickles can be made out of tomatoes, Andhra cuisine will guide you on how? While you enjoy its sourness, don’t underestimate the process of making the achar. It includes drying tomatoes under the sun and fermenting them with tamarind, red chilli powder, and garlic. You can refrigerate it and use a dollop to make every bland curry appetising.

Pandu Mirapakaya Pachadi (Red Chilli Pickle)

Indian farmers grow more than 400 kinds of red chillies, each with a distinct colour, aroma, and levels of capsaicin determining fierceness on the Scoville scale. The chillies are mixed with jaggery, tamarind paste or powder, and mustard seeds. After setting aside for fermentation, this pickle is often served with everyday meals. Pair it with regular dal and rice, and you will have your meal in any other way.

Avakaya (Raw Mango Pickle)

As soon as spring transitions into summer, Indian households will take out their clay pots and start making mango pickles. In Andhra Pradesh, raw mangoes are picked and tossed with mustard powder for robustness, red chilli powder for fire, sesame oil for nuttiness, and salt for extending shelf life. You will also find bellam avakaya which contains jaggery and menthi avaya in which mangoes are combined with fenugreek seeds.

Vellulli Pickle (Garlic Pickle)

Garlic pickle is another gem from Andhra Pradesh that will leave you looking for words as you try to explain its taste. Whole garlic cloves, mustard, red chilli powder, and tamarind. You need only four ingredients to replicate the recipe at home and enjoy it with stuffed parathas, puri sabzi, pakoras, sandwiches, and whatnot.

Dosa Avakaya (Yellow Cucumber Pickle)

A unique pickle preparation that can only be found in Andhra Pradesh is dosa avakaya or yellow cucumber pickle. Dosakaya is handpicked and mixed with mustard, red chilli powder, and oil. It is spicy and mildly sour. Hence, if you have prepared khichdi or a simple meal, add a burst of flavour with this pickle.