Tomato Pickle, a staple South Indian condiment particularly from Andhra Pradesh and Tamil Nadu regions, is made by cooking ripe tomatoes with tamarind for tanginess, red chili powder for heat, and tempering spices like mustard seeds, fenugreek, garlic, curry leaves, and asafoetida in generous amounts of sesame or gingelly oil. This spicy, tangy, and aromatic preserve develops a thick, oil-coated texture after simmering until the oil separates, making it shelf-stable for weeks when stored in an airtight jar. It pairs perfectly as a side with rice, curd rice, idli, dosa, or chapati, offering a bold flavor boost to everyday meals.
Naturally sour gongura leaves are rich in iron and antioxidants. Their sharp tang forms the backbone of traditional Andhra pickles.
Desi garlic from nearby farms delivers strong pungency and retains flavor even after roasting, enhancing savory depth.
A balanced blend of Guntur Sannam (heat) and Warangal Chilli (color), delivering vibrant spice and rich appearance.
Rich in essential oils, cumin releases a deep earthy aroma when roasted and aids digestion.
Aromatic desi fenugreek adds depth, mild bitterness, and digestive benefits when roasted.
Nutty and rich, peanut oil enhances flavor and acts as a natural preservative in chutney-style pickles.
Pickles
Pickles
Pickles
Pickles
Pickles
Pickles
Pickles
Pickles
Pickles
Pickles
Fryums Best Value
Fryums Best Value
Fryums Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
