Chicken Pickle
Bone in chicken pickle, deeply spiced and tangy
Chicken Pickle
Bone in chicken pickle, deeply spiced and tangy
Inclusive of all taxes.
Product Details
Best Combination with: hot steamed rice and ghee
Good chicken pickle takes patience. The chicken is cooked down slowly with ginger, garlic, curry leaves, and a mix of spices until it's tender enough to fall apart, then finished in gingelly oil so it keeps well and tastes even better after a day or two.
It's got real heat, a good amount of tang, and that deep, roasted spice flavour that Kerala non-veg pickles are known for. Spoon it over rice, mix it into curd rice, or just eat it straight from the jar, we won't judge.
Made in small batches with no artificial preservatives, colours, or flavours, following recipes that have been in Kerala kitchens for generations.
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