The art of making pickles is steeped in tradition, and that is exactly what Jyothsna Garapati turned to when she launched Jyo’s Farm pickles; she used the expertise of over 30 women from her ancestral village of Ayodhyapatnam in Andhra Pradesh.
The wives of seasonal farmers, they do not find year-round employment, and this extra income goes a long way. “I wanted to do something for them to supplement their lifestyle. They’re uneducated and have never been out of the village, but pickle making is something that comes naturally to them,” says Jyothsna.
She says that the ingredients are sourced directly from farms in and around the village, and the oil is delivered fresh from the mill. The women insist that the mangoes, in particular, are added to the pickle within an hour of plucking, so as to maintain the taste. The entire process takes three to four days, after which the final product is sent to Chennai for packaging.
Currently available in select stores in Chennai, Jyothsna wants Jyo’s Farm pickles to be available all over the country soon. Her mango-ginger pickle has already made its way into a sandwich at the Old Madras Baking Company in Alwarpet, and she says that they go well with wine, cheese, crackers and even in marinating chicken.
Jyo’s Farm pickles are also available at Amma Naana, Gormei Market, WaitRose and DesiBasics.
