Store in a cool, dry and hygienic place. Use a clean, dry spoon and do not retain it in container after use. Retain oil layer on the top of bottle until the pickle is fully consumed. Refrigerate after opening
Shelf Life: The pickle is good for 1 year from the date of packaging. Proper care should be taken to retain an oil layer on the top of the pickle as the preparation is done without artificial preservatives. Oil acts as the natural preservative and the pickle may contaminate earlier if the oil layer is not floating over the top of the pickle. If oil floating over the pickle is taken out for consumption, fresh cold-pressed coconut oil can be added to the pickle to ensure preservation. If the spoon used for serving contains moisture, then the shelf life of the pickle will definitely reduce. If there is any accidental usage of moist spoons, we suggest to consume the pickle within 1 or 2 days. The shelf life of the pickle depends solely upon the usage
Combinations: This south-indian delicacy goes well with cooked rice meals, especially curd-rice. It can also be relished with indian-tiffin, snacks or can be cooked by stuffing them in parathas
Modern pickling methods have led to misconceptions about pickles, which traditionally refer to long-term preservation using salt, sugar, or oil. Natural, unadulterated ingredients offer health benefits. The rate of processing significantly affects nutrition levels. Our pickles are made using a traditional method, soaking fruits and spices in salt and oil for 21 days without cooking to preserve high nutrition levels.