Sun-dried sorrel leaves blended with red chillies, garlic, mustard and sesame oil. Tangy, spicy and utterly addictive on hot rice.

Chunks of raw Totapuri mango ground with mustard powder, red chilli and sesame oil — the undisputed king of Telugu pickles.

Fresh lemons quartered and aged in ceramic jars with salt, turmeric, fenugreek and chilli powder. Fermented for weeks.

Ripe tomatoes cooked down with red chillies, tamarind and mustard into a thick, glossy pickle that brightens every meal.

Whole garlic cloves slow-cooked with dried red chillies, tamarind and mustard oil until caramelised and deeply aromatic.

Fresh ginger blended with tamarind, jaggery, chilli and mustard — the iconic Andhra chutney-pickle that accompanies pesarattu.

Roasted toor dal ground with dried chillies, cumin and asafoetida. Mixed with hot rice and ghee — the simplest, most satisfying meal.

A fiery Andhra chutney powder of sesame, dried red chillies and garlic — stirred into hot rice with oil for an instant flavour explosion.

Curry leaves, urad dal and dried chillies slow-roasted and ground into a fragrant, earthy powder.

Roasted peanuts ground with red chillies, garlic and salt into a coarse, crunchy powder. Fantastic on idli, dosa or mixed with ghee and rice.

White sesame seeds roasted with dried chillies, garlic and coconut, ground into a nutty, aromatic powder.

Dry-roasted coconut ground with urad dal, red chillies and curry leaves into a mildly sweet, aromatic powder.