Kanthari Pickle/ Bird’s Eye Chilli Pickle

Kanthari 02

As I mentioned before in gooseberry-kanthari-chutney recipe, here is the another kanthari recipe which is best with Kanji (rice prridge).

Kanthari Pickle


  • 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

Step 1:
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 😉

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort ? All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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