Kanthari Lemon Pickle
Tangy lemon meets fiery Kerala bird's eye chilli
Kanthari Lemon Pickle
Tangy lemon meets fiery Kerala bird's eye chilli
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Product Details
Best Combination with: hot steamed rice and a bit of ghee
This one comes from a very simple pairing that Kerala kitchens have trusted for generations: ripe lemons and kanthari, the tiny bird's eye chilli that packs serious heat. We salt the lemons down slowly until they turn soft and deeply tangy, then temper them in gingelly oil with mustard seeds, fenugreek and curry leaves before folding in the kanthari for that sharp, lingering kick.
It's not a mild pickle. If you like your naranga achar to actually make you reach for more rice, this is the jar to open. A small spoonful alongside curd rice or a simple dal is usually all it takes.
Made in small batches at Ummachi's with no artificial preservatives, colours or flavours, following the same recipes our family has cooked with since 2020. We ship it fresh across India and internationally.
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