Pickles & Thokkus

Raw mango in mustard, chilli and gingelly oil. The benchmark pickle.

Whole tender mangoes cured in brine — sour, crunchy, seasonal.

Grated raw mango cooked down to a spreadable thokku.

Everyday mango pickle — softer and less fierce than avakkai.

Salt-cured lemon, matured until the rind turns soft and dark.

Lime cured with whole garlic cloves — sharp and pungent together.

Citron pickle — bitter, sour and famously good for digestion.

Whole garlic cloves slow-cooked in tamarind and chilli.

Ginger pickle with jaggery and tamarind — the Onam sadya staple.

Tomatoes cooked down to a thick, oil-sealed thokku.

Sorrel leaf pickle from Andhra — sour on its own, no tamarind needed.

Gooseberry (amla) pickle — astringent, bracing, vitamin C dense.

Brinjal thokku, smoky and thick, closer to a relish than a pickle.

Carrot, cauliflower, green chilli and mango in one jar.