Indian cuisine is all about spices and flavours, and when it comes to Andhra-style food, it has got to be fiery hot. If you prefer your food hot and spicy too, try TruSpice’s Green Chilli Pickle. This amazing pickle recipe packs a punch of green chillies along with loads of aromatic spices and sesame oil.

Avakaya or Pickle is an essential element in Telugu cuisine. There are various kinds of pickles to be enjoyed from the vast range of Andhra kitchens made by following age-old recipes and processes.

TruSpice mango pickles give you a rich and authentic taste that tickles your taste buds exquisitely. Our pickles contain a mix of juicy mangoes and a blend of assorted species and can complement any of your meals.

Our Tomato Pickle is beneficial in reducing the risk of cancer and heart diseases. It is rich in folate. potassium, vitamin C and K, serving as a great dietary source of the antioxidant lycopene.

A classic, authentic recipe from Telugu cuisine, TruSpice’s Garlic Pickle is the closest you can get to tasty homemade achaar. With the full-bodied flavours and heady, pungent aroma of choicest garlics.

In Telugu cuisines, the fresh, herbaceous kothimeera (Coriander) leaves play a key role as a flavour enhancing element. But it is not limited to use as a spice alone. Kothimeeraa Pickle is also a widely popular condiment in Andhra households and restaurants.

Ginger pickle (also known as Allam Pachadi in Telugu) is such a popular side dish in Andhra Pradesh that it needs no introduction. It is almost a staple in every Andhra household and is best eaten with idli, dosa, vada, sambar, pesarattu, or rice and ghee.

Amla, also called Usirikaya or Gooseberry, is a very sour and pungent fruit that has been an essential part of Indian delicacies for centuries. It is especially used for making pickles.