Month: July 2025

Gongura (Hibiscus sabdariffa) is a leafy green native to Andhra Pradesh — known for its distinct tang, high iron content, and cooling properties.

At Annakalpa, we use native Gongura seeds, ensuring the original flavor and aroma that’s been lost in many hybrid crops. Grown without chemicals, our Gongura leaves retain their full potency, color, and traditional taste.

1. Tomatoes from Our Own Fields

We grow our tomatoes naturally in our own farms — no chemicals, no artificial ripening. Only sun-kissed, juicy, handpicked tomatoes make the cut.

2. Slow-Cooked the Traditional Way

The chopped tomatoes are sautéed with turmeric and rock salt over a low flame. We never rush this step — allowing the tomatoes to break down and release their rich, tangy juices naturally.

3. Freshly Ground Spice Mix

We dry-roast and grind mustard seeds, red chillies, fenugreek, hing, and turmeric in small batches — giving every jar a deep, smoky flavor and gentle heat.

4. Tempered in Wood-Pressed Groundnut Oil

We use cold-pressed groundnut oil, extracted using wooden chekku (mills), which locks in natural flavor and boosts shelf life — with no preservatives or processing chemicals.

5. Natural Curing for Flavor Maturity

After cooking, the pickle is rested and cured for 3–4 days in traditional ceramic jars, allowing the spice and tomato flavors to come together perfectly.

Crafting ginger pickle isn’t just cooking — it’s a ritual in our kitchen:

1. Fresh Ginger, Sourced and Hand-Peeled

We use young, tender ginger roots — known for their mellow heat and aroma. They’re thoroughly cleaned, peeled by hand, and chopped finely or grated.

2. Mild Sun-Drying

To reduce excess moisture, we sun-dry the ginger lightly, which also boosts shelf life and intensifies flavor.

3. Tempering with Wood-Pressed Groundnut Oil

The ginger is sautéed in cold-pressed groundnut oil, which acts as a natural preservative and adds a deep roasted base to the pickle.

4. Spice Blend Preparation

We create our own spice mix using roasted mustard seeds, fenugreek, hing, turmeric, and red chilli powder — all ground fresh, in-house.

5. Blending & Fermenting Naturally

The sautéed ginger and spice mix is combined and allowed to rest for a few days in traditional bharanis (ceramic jars), allowing the flavors to mature and deepen naturally.

Every bottle of garlic pickle we make carries authenticity, hygiene, and patience. Here’s our process:

1. Carefully Selected Garlic Cloves

We source firm, native garlic varieties known for their flavor and medicinal value. Each pod is peeled by hand — no machines, no shortcuts.

2. Sautéed in Wood-Pressed Groundnut Oil

The garlic is gently fried in cold-pressed groundnut oil, extracted in traditional chekku (wooden mills). This process enhances flavor and ensures long shelf life.

3. Homemade Spice Blend

We roast and grind mustard seeds, red chillies, turmeric, fenugreek, and asafoetida (hing) to create a fragrant, punchy base — all done fresh without any artificial additives.

4. Natural Fermentation

Once blended, the garlic and spices are allowed to rest for a few days in ceramic jars, allowing the flavors to meld, deepen, and mature naturally — without vinegar or citric acid.

5. Hand Bottled with Care

Each jar is sterilized, filled, and sealed manually to retain freshness and quality.

Here’s how we create our classic South Indian mango pickle, every step done with care and tradition:

1. Farm-Fresh Mangoes, Handpicked at Peak Season

We don’t buy from markets — we grow our own mangoes. Harvested at the right stage (firm, raw, unripe), these fiber-rich Andhra varieties are perfect for pickling. Each fruit is plucked, cleaned, and naturally air-dried.

2. Stone-Cut and Sun-Dried

The mangoes are chopped with traditional sickle knives to retain the seed-shell. These are then sun-dried for 1–2 days on clean, food-safe mats to reduce moisture and enhance shelf stability.

3. Spice Blend – Ground In-House

We roast and grind our own mustard seeds, fenugreek, red chillies, turmeric, and rock salt — no additives, no anti-caking agents.

4. Soaked in Wood-Pressed Gingelly Oil

We use only cold-pressed sesame oil, extracted in traditional wooden chekku mills. This oil not only acts as a natural preservative but also enhances flavor and aids digestion.

5. Slow Fermentation in Ceramic Jars

The mango-spice-oil mix is left to ferment in traditional ceramic jars (bharanis) for up to 10–15 days. This gives the pickle its depth, aroma, and lasting power — the longer it ages, the better it tastes.