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Citron has a big bite when it comes to tang, and the only right combination are the appalams that have a big bite with the crunch. Try out the citron pickle and appalam combo created by us, and you're never out of accomps for your dishes.
Citron pickle is one of the most condiments found in South Asian cuisine, especially in the culinary traditions of Kerala, Tamil Nadu, and parts of coastal Karnataka.
The preparation of citron pickle is deeply rooted in family tradition. Recipes are often passed from one generation to another, with each household developing its own distinctive variation. Some families prefer a fiery red pickle rich in chili powder, while others emphasize bitterness and saltiness.
Some add jaggery to create a sweet-sour balance, while others rely heavily on ginger, garlic, and green chilies for pungency.
Citron pickle include vinegar or lemon juice for additional sourness and preservation.
It is commonly eaten with steamed rice, curd rice, dosa, idli, kanji, chapati, and even bread.
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Drained weight - Not less than 60%
Acidity of vinegar as acetic acid - Not less than 2.0 %
Coconut jaggery is an essential ingredient for most Goan Catholic sweets such as dodol, pinagr, patoleo and alle-belle. Food blogger Sapna Sardessai says that though this jaggery, like the toddy vinegar, is not used in typical Hindu preparations, she, herself, likes it and uses it in preparations like patoleao and coconut-filled neuro. “Coconut jaggery is definitely tastier than the sugarcane one that is used abundantly is Hindu cuisine,&rdquo.
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Specification :
Pickles in Citrus juice or Brine
Drained weight - Not to be less than 60%
Sodium chloride content when packed - Not less than 12 %
Acidity as citric acid when packed in citrus juice - Not less than 1.2 percent
Pickles in oil
Drained weight - Not less than 60%
Pickles in Vinegar
Target Prices :
1400 - 3550 $/ MT
Payment terms :
100% LC at sight
Shipping terms :
FOB / CIF by sea
Delivery Timeline :
15 - 30 days
326 Grape Vinegar Suppliers
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