Avakaya
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Usirikaya pachadi (amla pickle)
Whole amla in a chilli-mustard masala: sharp, sour and a little bitter. Medium heat, for people who like their pickles bold.
About this pickle
Usirikaya is the Telugu name for amla, the small, hard, pale-green gooseberry that comes into the markets in the cooler months. Its taste is unlike any other fruit: very sour at first bite, then dry and astringent, with a faint sweetness that shows up only after you've swallowed. In this pickle the amla are kept whole and cured in a chilli and mustard masala, so each one holds its shape and you bite through the crisp flesh to the seed. It's 2 of 3 on our chilli scale, but the sourness and bitterness make it taste bolder than its heat. This is a pickle for people who already love sharp flavours. If you're new to Andhra pickles, start with tomato pachadi or bellam avakaya and come back to this one later. Eat around the seed, which stays hard, and keep the masala for your rice.
How to enjoy
- With hot rice and ghee: break one amla open with your fingers and mix a little of the flesh and masala in.
- Beside curd rice, where the cool curd softens its sharpness.
- With a simple dal and rice on a day the meal needs a lift.
- Chop the flesh of one amla finely into a raita or plain curd.
Label facts
These come from the printed label, so they are added when this jar goes on sale. Nothing here is guessed.
- Ingredients Added at launch
- Allergens Added at launch
- Food additives Added at launch
- Oil used Added at launch
- Nutrition per 100 g Added at launch
- Best before Added at launch
- Storage Added at launch
- Manufacturer and FSSAI licence Added at launch
Questions
Good to know
How spicy is usirikaya pachadi?
Medium: 2 of 3 on our chilli scale, though the sour, bitter taste of amla makes it feel bolder.
Do I eat the seed?
No. Eat the flesh around the seed and set the seed aside; it stays hard.
Questions about ordering, delivery and payment? See the shop questions.
FSSAI licence no. 23626380000126