Pickle

Traditional South Indian pickles made by Aadhimalai's indigenous farmer cooperative, where the fruit or vegetable is sun-dried first and then blended with spice mixes that both flavour the pickle and preserve it. That is the actual mechanism worth understanding: salt, chilli, mustard and oil have preserved Indian pickles for centuries without anything from a chemistry lab, and the brand's claim of no added chemical preservatives is consistent with how these are made rather than a marketing flourish. Available in Aavakkai (raw mango cut with the stone in, mustard and chilli — the Andhra style), Garlic, Lemon and Mango. The Aavakkai is made with cold-pressed oil per the producer. Two things we could not pin down: oil type is specified only for the Aavakkai and not the other three, and no sodium figure is published. Pickles are high-salt by nature regardless of who makes them, so factor that in rather than treating it as a brand-specific flag.