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A unique south-indian style pickle that combines strong flavours of sour raw green mango, rustic garlic, pungent mustard, bitter methi, spicy black pepper among others.
Girija Paati's Avakkai recipe is one that her family has guarded closely for over a century. Girija Paati fondly recounts instances where her mother caught her and her little sister with their hands literally in the pickle jar. Stealing chunks of Avakkai and munching on it as she played during summer holidays with her 5 siblings is one of her her favourite memories.
According to her, the best way to eat this pickle is to mix it with hot rice, along with the oil from the pickle, and roll it into bite-size balls (urundais). Sit in a circle with your family members, and share these urundais around along with scary stories. Make sure you have a bowl of curd or home-made butter milk.
I can not say this enough times... It is too yummy and I am eating with every meal.
The mango pieces are so big, crunchy and satisfying in this avakkai pickle
Best south indian pickles I have ever tasted
You can taste the homemade freshness and that there are no preservatives in this pickle. Want to try some other pickles next
The mango pickle is like you get in traditional tamil homes. Have eaten very similar pickle at my tamil neighbour's house while growing up in Mumbai.