Usirikaya Pickle
250g
₹ 239.00
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Usirikaya Pickle
₹ 239.00
🏠 Homemade
🚫 No Preservatives
🌿 100% Natural
🚚 Free Delivery above ₹499
🔄 Replaced if Damaged
Usirikaya Pachadi - The Amla Pickle That Heals and Delights
There's a reason every Telugu grandmother kept a jar of Usirikaya in the kitchen all year. One tangy, spicy bite of Indian gooseberry pickle and your appetite wakes up completely - sharp, earthy, unmistakably homemade.
Nirmala's Usirikaya Pachadi is made the traditional Telangana way. Fresh amla gooseberries are slow-cooked in cold-pressed peanut oil with Warangal chapata red chilli powder, mustard seeds, fenugreek, tamarind, turmeric, and rock salt - no vinegar, no artificial preservatives, no shortcuts. Small batch, handmade, and packed with the bold flavours Telugu kitchens are known for.
Ingredients: Fresh amla (Indian gooseberry), Warangal chapata red chilli powder, mustard seeds, fenugreek seeds, tamarind, turmeric, rock salt, cold-pressed peanut oil.
Pairs perfectly with hot rice and ghee, curd rice, chapati, dosa, or idli. Rich in Vitamin C and antioxidants, this is the one pickle that's as good for you as it tastes.
Shelf life: Up to 6-8 months. Available in 250g, 500g, and 1kg jars.
Order now - your meals deserve that homemade tang.
- Traditional Usirikaya Pachadi - handmade in small batches using a family recipe
- Packed with Vitamin C and antioxidants - fresh amla (Indian gooseberry) is a natural immunity booster and digestive aid
- Zero preservatives, zero vinegar, zero artificial additives - only fresh gooseberry, Warangal chapata chilli, fenugreek, and cold-pressed peanut oil
- Bold, spicy-tangy Telugu flavour - perfect with hot rice and ghee, curd rice, dosa, idli, chapati, or paratha
- Long shelf life of 6–8 months - available in 250g, 500g, and 1kg; ideal for gifting and Telugu households across India
Frequently Asked Questions
What is Usirikaya Pachadi?
Usirikaya Pachadi is the traditional Telugu name for amla pickle - made from fresh Indian gooseberries (amla) slow-cooked with mustard, chilli, fenugreek, tamarind, and cold-pressed peanut oil. It's a staple in Telugu households and known for its bold spicy-tangy flavour.
How long does it last once opened?
Up to 6-8 months when stored in a cool, dry place with a dry spoon. Amla naturally has a longer shelf life than most pickles due to its high Vitamin C content, which acts as a natural preservative.
Does it contain vinegar or artificial preservatives?
No vinegar and absolutely no artificial preservatives. We use only fresh amla, Warangal chapata red chilli powder, mustard seeds, fenugreek, tamarind, rock salt, and cold-pressed peanut oil. Nothing else.
What are the health benefits of amla pickle?
Amla (Indian gooseberry) is one of the richest natural sources of Vitamin C and antioxidants. Regular consumption may support digestion, boost immunity, improve skin health, and aid liver function. Combined with traditional spices like fenugreek and mustard, it's a pickle that's genuinely good for you.
What does it taste like and what can I eat it with?
Expect a bold punch of tangy, spicy, and earthy flavours - the natural sourness of amla balanced with Warangal chapata chilli heat and deep mustard-sesame notes. Best enjoyed with hot rice and ghee, curd rice, dosa, idli, chapati, or paratha.
How should I store it?
Store in a cool, dry place away from direct sunlight. Always use a clean, dry spoon - moisture reduces shelf life. Refrigerate in humid climates for best results.
Freshness & Delivery
🫙 Pickles and podis are sealed in airtight food-grade pouches and packed securely to prevent breakage in transit.
🔄 Replaced if damaged if anything arrives broken or compromised, we replace it. No questions asked.
Made the Telangana Way
Growing up, Nirmala watched her mother make pickles every season - Avakaya when the raw mangoes were right, Gongura when the sorrel harvest came in, laddus and podis ground fresh for every festival. The kitchen always smelled of roasting spices and cold-pressed oil. That smell was home.
After marriage and moving to a new house, her mother would send jars of pickle wrapped carefully in newspaper. Everyone who tasted them asked the same question - where did these come from? Nobody made pickle like that anymore.
When Nirmala found herself missing that taste - the one no shop or brand could replicate - she went back to her mother's recipe and started making it herself. Not to sell. Just to remember. But the people who tasted it asked the same question her mother's jars always inspired. So Nirmala's Home Kitchen began - to share that taste with everyone who grew up knowing what homemade really means.