Our kitchen
Peddamma’s recipes, still written in her notebook.
- 1986
- Peddamma’s first batch
- 6
- women who make every jar
- 22
- pickles and podis
Who we are
Avakaya made once a year, the week the mangoes are right.
Our grandmother, Peddamma to everyone on the street, sold her first avakaya to neighbours in 1986. Her recipes are in a Telugu notebook that still sits on the kitchen shelf. Six women from our colony make every batch by hand, and taste it before it is sealed.
Mango, lemon and chilli pickles and podis from our Vijayawada kitchen, made by hand in small batches with cold-pressed groundnut and gingelly oil. Pre-order in April and we set aside your jars from the first May batch. Collect in Vijayawada or have it shipped in June.
— The Peddamma Pachallu team, Vijayawada
What we stand for
Three things we will not change
Made in season
Mango pickles are made only in May and June, when Nuzvid mangoes are hard and sour.
Good oil
We use cold-pressed gingelly and groundnut oil, never refined oil or vinegar.
By hand
Mangoes are cut, mixed and jarred by hand, in batches small enough to taste every one.
Book your summer avakaya before the mangoes arrive.
Pre-order in April and we set aside your jars from the first May batch. Collect in Vijayawada or have it shipped in June.
Visit or call usChoose
Pick pickles, podis or a combo.
Pack
Sealed in glass jars with a leak-proof lid.
Receive
Wrapped and boxed, 3–6 days across India.
Reviews
What customers say
Sample reviews, written for this demo. Real customer reviews replace them on your store.
It tastes exactly like my mother’s avakaya in Guntur. I order four jars every June for us in Pune.
The kandi podi with hot rice and ghee is my children’s favourite lunch.
The jars arrived in Bengaluru wrapped so well that not a drop of oil leaked.
Know when the mango batch is ready.
One WhatsApp message each season. Avakaya usually sells out by August.