Anakapalle Endaavakaya Mango Pickle

Traditional Community Based Geographical Origin Pickles

Pickles made by families continuing their community culinary heritage since generations. Made with fresh local produce and quality ingredients, they are all handmade, homemade and hygienically bottled by families following their traditional and authentic recipes No added preservatives, colours, flavours or taste enhancers. Most of the Mango pickles are sundried and hence have a long shelf life. They go through a fermentation process as well. They need not be refrigerated.

Anakapalle Enda (sunlight) Avakaaya (pickle) is a delicious mango pickle integral to the traditional cuisine of the “Dravida” Brahmin community of the coastal region of Anakapalle in north-eastern Andhra Pradesh, 35 kms from Vishakapatnam. This Pickle is part of the Traditional Community Based Geographical Origin Pickle offerings from Panakam-Tradition in a Bottle. This unique pickle has a smooth texture with a fine balance of spices, salt, sweet and acidity.

Pickling is a collaboration between tradition and nature that combines preservation methods and fine ingredients while letting nature do its magic. Endaavakaya literally means a pickle bathed in sunlight—symbolizing the importance of the most important elements in life: light and heat. Thus, no cooking is involved in preparing the Endaavakaya pickle. Still following the meticulous and elaborate process of centuries past, we at Panakam combine sun-dried mangoes with fine spices, oil and other traditional ingredients to create with loving care a naturally pure, authentic and healthy pickle. The resulting sweet-sour taste excites one’s taste buds with the flavours of a bygone era.

This pickle has 2 Options – With Garlic & Without Garlic


Sun dried Mangoes from Andhra Pradesh, Garlic, Cold Pressed Gingelly Oil, Red Chilly, Mustard, Jaggery, Turmeric, Fenugreek, Asafoetida, Salt and a lot of sunshine.

This pickle has 2 Options – With Garlic & Without Garlic. GARLIC is not added with the pickle for the “Without Garlic” Version

Contains no added preservatives, taste enhancers, colours or flavours.
No Vinegar or Acetic Acid used in any of our pickles.

Mango Varietal used:
The Mango variety called Collector Kaya in Telugu also known as Totapuri/Ginimoothi/Bangalora/Kili mooku in other parts of South India is used for this Anakapalle Endaavakaya Mango Pickle. Sometimes the Kolangova variety of mangoes grown in the North East Coastal region of Andhra is also used depending on the availability and the vintage.

12 months from the date of packaging and 18 months from the date of manufacturing under ideal storage conditions.
Personal Note from the Pickle maker – Due to food safety rules we have to mention the “Best Before date“ as 12 months from the date of packaging and 18 months from the date of manufacturing. But families making this traditional pickle prefer having it after one year of manufacturing date as the mango pieces absorbs all the spices and tastes best. Some pickles last for even 2-3 years or more if stored well and precautions followed.

Nutritional Facts per 10g of Serving Size
Energy – 32.02 Kcal
Carbohydrates – 4.68g
Protein – 0.15g
Fat – 1.42g
Sodium – 0.14g
Note: Consume Pickles in moderation

Salt & Oil Content:
This Pickle goes through an elaborate labour intensive sun-drying and pickling process.Oil and Salt content in this Anakapalle Endaavakaya Mango pickle is very less when compared to any homemade pickle. Due to the sun drying process which is a great preservation method, there is no need of too much oil and salt for the pickling process. This is one of the very rare Pickles in India with the least salt/sodium content, making it one of the healthiest Indian Mango Pickle!

Usage Instructions:
This unique pickle goes well with any South Indian rice or tiffins like Idly/Dosa etc and with Paratha, Chapathi & other North Indian Breads. Families making this pickle, mix the big chunks of this mango pickle pieces with hot steamed rice & ghee and also with Curd rice.

Storage & Precautions:
There is no need for Refrigeration. Refrigeration not required even after opening.
Please store the Pickle Jar/Bottle it in a dry place. Always use a clean and completely dry spoon. Consume pickles in moderation.

Present Availability – In Stock
This Pickle will be available anytime of the year except in the months of April, May and June depending on the stocks.

Shipment Time:
2-3 days for dispatch from the date of Order Confirmation subject to stock availability. We have
partnered with a reputed logistics partner and we deliver across India to all metros and certain non-metro cities as well.

Packaging & Shipping Cost:
We use only Glass Jars/Bottles for most of our products. The products are carefully packed for safe delivery and the packaging charge is included in the total cost of the product.

The Cost of the Product is exclusive of Shipping Charges. Shipping Charges will be automatically calculated according to the total weight of the order and shown during Checkout.

Delivery Time:
4-7 days for delivery to Metro cities and 7-15 working days for Non-Metro destinations.Delivery by Road.

Please read our Shipping & Delivery Policy

Family behind this Pickle experience:
This traditional Endaavakaya pickle has been especially handmade by Madhuri Saripalle & family, and is inspired by the traditions of the Vedula & Saripalle family of Anakapalle in Andhra Pradesh. For more information on the family food artisans please read the FAMILY MADE page.


History of this product experience:
A group of Brahmins migrated from Saurashtra during 1300–1400 AD to south India and settled on the banks of River Kaveri in Tamil Nadu and adopted Tamil language. Around 1700 AD, some of these Brahmins travelled northwards to the River Godavari basin in coastal Andhra Pradesh and came to be called “Dravida” Brahmins, a subsect of the Vaidiki Brahmins. They adopted the Telugu language and integrated with the local Telugu-speaking people.

This Endaavakaya Mango pickle recipe was perfected by Smt Jnanaprasoonambika of the Saripalle/Vedula family traditions of Anakapalle. Her daughter Manjula Saripalle and granddaughter Madhuri Saripalle dedicate this pickle in her memory.