Anakapalle Kaya Avakaya 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 Kaya Avakaaya is a rare stuffed whole 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.

Pickling is a collaboration between tradition and nature that combines preservation methods and fine ingredients while letting nature do its magic.

This rare Kaya Avakaya is a sun dried pickle symbolising the importance of the sunlight and heat. Thus no cooking is involved in preparing this pickle. Still following the meticulous and elaborate process of centuries past, we at Panakam combine mangoes with fine spices, oil and other traditional ingredients to create with loving care a naturally pure, authentic and healthy pickle.

“Made to Order”: This is a “Made to Order” mango pickle due to the elaborate labour intensive sun-drying and pickling process. Only limited quantity is made. Whole mangoes are cut at the top to remove the seed and any impurities and then stuffed with spices, before being fermented and sun dried for 2 weeks. Kaya Avakaya is generally made during the summer months of April, May and June. Please contact us and reserve your Pickle before the month of March. Order will be shipped before September after necessary processing and storage.


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

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 Kolangova grown in the North East Coastal region of Andhra is used for this Anakapalle Kaya Avakaya Whole Mango Pickle.

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

Oil and Salt content in this Anakapalle Kaya Avakaya Whole Mango pickle is very less when compared to any homemade pickle. Due to the lengthy 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 rarest Pickles in India which is made only by a few families due to the elaborate and difficult pickling process.

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 cool and dry place
Always use a clean and completely dry spoon. Consume pickles in moderation.

Present Availability – Very Limited Stock

This is a “Made to Order” Pickle. This Pickle will be available from the month of August to March.
Please contact us and reserve your Pickle by paying before the month of March. Order will be shipped before August or September after necessary processing and storage. You can also give your spice preference for this Pickle – Sweet & Spicy or Normal Spicy or Extra Spicy.
This Pickle will be made during the summer months or April, May & June depending on the availability of the specific type of mangoes used.

Shipment Time:
Please refer to the Availability details mentioned above. 2-3 days for dispatch 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 Kaya Avakaya Whole Mango pickle has been especially handmade by Chinmaya Arjun Raja & Madhuri Saripalle, 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.