Mango Ginger Garlic Pickle - Allapkai
Mango Ginger Garlic Pickle - Allapkai
- Sesame oil
- No preservatives or colours
- Made in Secunderabad
Flavour & pairing guide
Product information
Experience the vibrant flavours of Andhra with our Allapkai pickle, a cherished household favourite. This delightful blend brings together the zesty tang of raw mango, the warm pungency of fresh ginger, and the distinct aroma of garlic. It’s a traditional taste that awakens your palate, often enjoyed during festive seasons or as a beloved accompaniment to simple, comforting meals across Andhra kitchens. A true taste of home.
Our Allapkai is lovingly prepared using age-old family recipes, just like grandmother would. Each small batch is crafted with care, ensuring every jar captures the authentic taste. We use only pure sesame oil, known for its rich flavour and traditional goodness. You won't find any chemicals or artificial preservatives here; just pure, wholesome ingredients. Rest assured, our kitchen is FSSAI-certified and follows GMP standards, for your peace of mind. This Allapkai pickle is a delightful addition to any meal, bringing a touch of Andhra tradition to your table. It’s perfect for those who crave authentic, homemade tastes and appreciate food made with genuine care. Over 25,000 customers across India and abroad have already discovered the unique charm of our pickles, finding joy in every spoonful. Join our growing family of happy food lovers and savour this exceptional flavour. Order now.
Questions people ask
What is Allapkai pickle?
Allapkai is an Andhra raw mango pickle made with fresh ginger and garlic, set in pure sesame oil. Allam means ginger in Telugu, so many people search for it as allam avakaya or mango ginger pickle.
Is Allapkai the same as Allam Pachadi?
No. Allam Pachadi is a ginger chutney made mainly from ginger. Allapkai is a mango pickle where ginger and garlic join the mango pieces. If you want ginger on its own, try our Allam Pachadi.
How spicy is Allapkai?
It is spicy, the Andhra way, with Guntur and Warangal chilli. The ginger adds warmth rather than extra heat. If you are new to Andhra pickles, start with a small spoon mixed into hot rice and ghee.
What do you eat Allapkai with?
Hot rice with ghee is the classic. It is also lovely with pesarattu, dosa, idli and curd rice, where the ginger cuts through beautifully.
How do I store Allapkai after opening?
Keep the pieces under the oil, use a dry spoon every time and close the lid well. Store it in a cool, dry place away from sunlight; if your kitchen is hot or humid, the fridge is a safe home for it. Check the best-before date on the pack.
Does Allapkai have preservatives?
No artificial preservatives. Salt, mustard, sesame oil and the sourness of raw mango keep it, as they have in Andhra kitchens for generations. Our kitchen is FSSAI-certified and follows GMP standards.
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What goes in, and where it comes from
Every ingredient is sourced from the region that grows it best.
Rumani Mangoes
Nuzvid, Andhra Pradesh
Dense, fiberless Rumani mangoes stay firm and absorb spices deeply, making them ideal for premium long-lasting pickles.
Red Chilli Powder
Guntur & Warangal, Telangana/AP
A balanced blend of Guntur Sannam (heat) and Warangal Chilli (color), delivering vibrant appearance and strong spice.
Ginger
Satara / Jalgaon, Maharashtra
Premium low-moisture ginger with high pungency, ensuring a sharp flavor and firm texture in pickles without becoming soggy.
Sesame Oil
Samalkot, Andhra Pradesh
Extracted from hulled sesame seeds, offering a clean, nutty aroma and enhancing pickle shelf life.
Mustard Seeds
Uttar Pradesh
Small black mustard seeds deliver intense pungency and act as a natural preservative.
Fenugreek Seeds
Rajasthan
Aromatic desi fenugreek adds depth, mild bitterness, and digestive benefits when roasted.
