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.

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

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.

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

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.

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

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