As I mentioned before in gooseberry-kanthari-chutney recipe, here is the another kanthari recipe which is best with Kanji (rice prridge).
- Kanthari/Bird’s eye chilli : 150g
- Water : 1.5 to 2 Cups
- Lime Juice: From 1 medium size lime
- Vinegar : 1/2 cup
- Salt : 1/4 cup
Boil water, salt and vinegar together and keep it aside.
Put Kanthari in a bowl and add the lime juice. Once the water mix from Step 1 is cool, add that too. Add little more salt if you are a fan of salty pickle.
Keep it in an airtight glass jar for 2-3 weeks.
Enjoy Kanthari pickle & rice porridge combo 😉