Where can you buy Andhra chicken pickle in Hyderabad, and how do you store it?

You can order Bhimavaram-style Andhra Chicken Pickle and Prawn Pickle online from The Pickle Story, dispatched within 36 hours from Secunderabad to anywhere in Hyderabad and across India. Once opened, keep it in the fridge, use a dry spoon every time, and keep the pieces under the oil.

That is the short answer. The longer one is worth a few minutes, because a meat pickle is not a mango pickle. It asks for a little more care.

Why Bhimavaram?

Ask anyone from the Godavari districts where the best non-veg pickle comes from, and most will say Bhimavaram. This West Godavari town sits between paddy fields and fish ponds, and its kitchens have long turned chicken and prawns into pickles that keep well and taste of the coast.

We will be honest with you, as we always are. Our Secunderabad kitchen makes pickles, podis and snacks to Amma's recipes. For chicken and prawns, we went to the people who know them best. Both pickles are made for us in small batches by Raju's of Bhimavaram, to their own family recipe, in pure peanut oil, with no artificial preservatives. Kitchen-made, not lab-made, just not in our kitchen.

What is in each pouch?

• Chicken Pickle (Kodi Pachadi): boneless chicken pieces slow-cooked with Raju's family spice blend and set in peanut oil. Spicy, the Andhra way.
• Prawn Pickle (Royyala Pachadi): small prawns with garlic, salt and a touch of turmeric, in peanut oil. The garlic leads; the prawns stay tender.

How do you store chicken and prawn pickle?

Mango pickle has sourness and salt on its side. A meat pickle depends mostly on oil and spice, so it needs you to do your part. Six simple rules:

1. Before opening: keep the sealed pouch in a cool, dry place, away from sunlight. Check the best-before date printed on the pack.
2. After opening: refrigerate. The fridge is a meat pickle's best friend.
3. Dry spoon, every time. One drop of water or a wet finger is where spoilage begins.
4. Keep the pieces under the oil. Press them down after serving. The oil is the lid inside the lid.
5. Thick oil is normal. Peanut oil can turn cloudy or thick in the fridge. Take out what you need and let it sit at room temperature for a few minutes.
6. Trust your nose. If it smells sour or off, or you see white or green spots, throw it away. Never take a chance with meat.

For the general rules on jars, oil and sunlight, read our guide to storing Indian pickles.

How do you eat it?

• Hot rice and ghee. Mix the first ball of rice with a piece of chicken and a little oil. Nothing else is needed.
• With pappu annam. Plain dal rice and one piece of pickle on the side is a full Sunday lunch.
• With roti or paratha. Shred a piece into the roti and roll it up.
• With curd rice. Prawn pickle and curd rice are old friends. Add fried Majjiga Mirapakayalu and a Biyyam Appadam for crunch.

One or two pieces per plate is enough. It is rich, and it is meant to be savoured, not finished in a day.

Can I get chicken pickle near me in Hyderabad?

Yes, and you don't need to step out for it. Order online and we dispatch within 36 hours from Secunderabad, to any address in Hyderabad or anywhere in India. It reaches you sealed in its pouch, ready for your table.

More than 25,000 families order from us, and we hold a 4.8/5 rating on Google. We would like yours to be the next table.

From Amma's kitchen: you might also love

A chicken or prawn pickle meal is better with a few friends on the plate: Gongura Pickle, the sour leaf pickle every Andhra non-veg meal waits for; our Pickle Taster Pack, to try four or six pickles before you choose a favourite; and The Andhra Box, pickles, podis and murukkus in one gift hamper.

Questions people ask