A2B Andhra Avakai Pickle 400g

Our Telugu flatmate's first jar from home, rationed one spoon at a time until Christmas.

• What: Avakai, Andhra cut-mango pickle
• Pack: 400 g jar
• Brand: A2B (Adyar Ananda Bhavan)
• Best for: Hot rice with ghee, pappu, curd rice

Pickle, also called oorugai (Tamil) · achar (Malayalam, Hindi, Bengali) · uppinakayi (Kannada) · ooragaya (Telugu) · lonche (Marathi) · athanu (Gujarati) · achaar (Punjabi).

What it is

Adyar Ananda Bhavan (A2B) was founded by K.S. Thirupathi Raja, who started out making sweets in Rajapalayam, Tamil Nadu. Avakai is Andhra's great summer pickle: raw mango cut into chunks and traditionally mixed with mustard powder, chilli powder and plenty of oil.

It is hot, pungent and sour, with firm mango pieces that keep their bite in the jar. In Andhra homes it is made once a year in the mango season and eaten all year round. Choosing between A2B pickles? Avakai for Andhra heat; Mango Pickle for the everyday Tamil-style jar; Garlic Pickle for mellow, spicy cloves.

Tip: First mouthful of the meal: hot rice, a spoon of ghee and a little avakai oil. Then eat everything else.

Goes well with: Heera Butter Ghee, Udhaiyam Toor Dal, Cow Brand Kurnool Sona Masoori Rice

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