Our story
It began with Amma, Nanna and one clay jar
Every summer Nanna brought home crates of raw mango, and Amma spent the afternoon grinding mustard on the stone. The terrace filled with jars, and neighbours arrived with their own bowls before the season ended.
When friends started asking for jars to send abroad, we made it official. Amma Nanna Foods is still that terrace — the masala is ground in stone, the oil is still wood-pressed, and every jar is tasted before it is sealed.
Today the shelf holds over forty recipes: veg and non-veg pickles, karam podis, vadiyalu and savoury snacks — all made to order, never stocked for months.
“True taste of homemade — nothing less.”
What we will never compromise on
Seasonal & fresh
Mangoes in summer, gongura in monsoon, amla in winter. We pickle only what the season gives.
Stone-ground masala
Mustard, chilli and fenugreek are ground on stone in small lots so the oils stay in the spice.
FSSAI certified
Every batch is made in a licensed kitchen — Lic. 23625029000698 — and tasted before sealing.
Packed and couriered
Leak-proof, bubble-wrapped jars across Andhra Pradesh and Telangana. Orders are dispatched 4–5 days after payment, and delivered 3–4 working days after dispatch.
How it's made
Four slow steps, no shortcuts
01
Sourcing
Raw mango from Nuzvid, chillies from Guntur, groundnut oil cold-pressed at a local mill.
02
Sun-drying
Cut pieces rest in salt and sunlight until the moisture is gone — the step nobody can rush.
03
Hand-mixing
Masala and oil are folded in by hand, in small lots, exactly as Amma writes it in her notebook.
04
Resting & packing
Jars rest for days so the spice settles, then are packed fresh for your order.
Taste this week's batch
Over forty recipes on the shelf, in 250g, 500g and 1kg packs.