Malu's Authentic Avakkai Pickle 450 Gms

There is a particular kind of Avakkai that exists only in Thanjavur homes. Not the sweet-tangy version. Not the commercial jar from a supermarket shelf. The real one — raw mango pieces cut with the shell on, packed tight in cold pressed gingelly oil, coated in a thick, grainy masala of sun-dried red chillies, mustard and fenugreek, and left to mature until every piece is deeply, unapologetically spiced.

This is that Avakkai.

At Malu's Kitchen, we make our Avakkai the way it has always been made in the Cauvery delta — no shortcuts, no preservatives, no compromise on the quality of the mango or the masala. The raw mangoes are sourced at the right stage of the season, when the flesh is firm and the tang is sharp. The red chillies are sun-dried. The gingelly oil is cold pressed. The mustard is coarse-ground. Nothing is rushed.

The result is a pickle that tastes like it came out of a grandmother's ceramic jar — fierce, oily, layered, and deeply satisfying alongside hot rice and ghee.

What's Inside

• Raw Mangoes (with shell), Salt, Red Pickle Chilies, Mustard, Fenugreek, Cold Pressed Gingelly Oil
• No preservatives. No artificial colour. No added flavour.
• Consume within 14 months of manufacture date
• Use a dry spoon. Keep away from direct sunlight.

How to Eat It

The classic way: a small piece of Avakkai placed beside a mound of hot rice, a spoon of ghee poured over, mixed together and eaten immediately. Or alongside curd rice, rasam rice, or plain dal rice. A little goes a long way — this is not a mild pickle.

Ships across India. Made in Bangalore by Malu's Kitchen — a Thanjavur Iyer-style home kitchen rooted in the Tamil Brahmin tradition. FSSAI registered: 21223010001350.