Traditional citron pickle made from naturally grown narthangai/citron. No synthetic pesticides used on fruit. Hand-cut, sun-cured, and slow-marinated in cold-pressed oil with rock salt and spices. No vinegar, no synthetic preservatives, no added color.
Thick citron peel pieces with tangy, bitter-sour taste. Known in South Indian homes for digestion and immunity. Rich in vitamin C and antioxidants. Perfect with curd rice, roti, and kanji. Grandma-style recipe.
Grown using natural farming methods. No synthetic pesticides used on citron. Prepared in small batches.
Ingredients: Citron/Narthangai, Cold Pressed Gingelly Oil, Rock Salt, Red Chilli Powder, Fenugreek, Asafoetida, Turmeric 
Contains: Mustard – Major allergen. Made in facility that handles nuts, sesame. 
Net Quantity: 250gm 
Shelf Life: 12 months from packing if unopened. 3 months after opening if refrigerated 
Storage: Store in cool, dry place. Always use dry spoon. Refrigerate after opening. Oil should cover pickle — top up with gingelly oil if needed. Discard if white fungus or off smell.

Citron Pickle

Naturally grown citron pickle 250gm. Narthangai urugai. Sun-cured, cold-pressed oil. No preservatives, no vinegar. Tangy, bitter-sour. For curd rice, roti. Traditional recipe.

Citron Pickle

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