Ingredients we use in Making Gongura Chicken Pickle 1. Raw Chicken 2. Gongura 3. Turmeric Powder 4. Chilli Powder 5. Salt 6. Olive/Sun Flower Oil 7. Garlic & Ginger Paste 8. Mashalla Dinusulu 9. Dhaniyala...

PRICE FOR 5 BIG Pieces

SHELF LIFE: MINIMUM 6 MONTHSIngredients we use in making VELLULLI KARAM are:1. Vellulli2. Endu mirchi3. Salt4. Guntur Chilli powder5. Jeela karra6. minapa pappu7. Chinthapandu8. Dhaniyalu.

Ingredients we use in Making Ginger Pickle1. Menthulu2. Ginger3. Turmeric Powder4. Chilli Powder5. Salt6. Olive/Sun Flower Oil7. Garlic

Ingredients we use in making Ariselu are1. Rice2. Jaggery3. Nuvvulu 4. Ghee

SHELF LIFE: MINIMUM 6 MONTHSIngredients we use in making PALLY PODI are:1. Pally2. Endu mirchi3. Salt4. Guntur Chilli powder5. Jeela karra6. minapa pappu7. Vellulli8. Dhaniyalu9. Chinthapandu

SHELF LIFE: MINIMUM 6 MONTHS \n \nIngredients we use in making Karivepaku podi are: \n1. Karivepaku2. Chinthapandu3. Salt4. Guntur Chilli powder5. dhaniyalu6.endumirchi7. Vellulli8. Zeela karra

Shelf life: 20 to 30 days delivery available to all locations  stuffed with masalas 12 to 16 pieces will come in 250gms box