Nethallu (Anchovies)

Buy Home made and Hygienic Nethallu fish (Anchovies) Pickle:

Indian coastal areas produce delicious Nethallu fish pickle. This classic dish highlights the sea’s rich flavours. Due to their strong flavour, nethallu (anchovies) are often pickled. Cleaning anchovies removes scales and internal organs for nethallu fish pickle. They are marinated with mustard seeds, red chilli powder, turmeric, fenugreek, ginger, garlic, vinegar, and salt. The spices provide the fish tanginess, heat, and scent.

The marinated fish is pan-fried or shallow-fried till crispy and golden brown. This procedure enhances the texture and preserves the seafood. After frying, the fish is combined with a sour, spicy masala paste to blend flavours.

Nethallu fish pickle is spicy. Red chiles, vinegar, and spices produce a spicy, savoury flavour. Its ideal heat-acid balance makes it a versatile condiment that goes with many foods.

This pickle is usually served with meals. Its robust flavour complements steaming rice, roti, or dosa. It’s also a tasty topping for sandwiches and wraps.

Nethallu fish pickle showcases India’s regional cuisine and seafood lovers’ pleasure. Its acidic, spicy, and strong flavour makes it a favourite complement to ethnic dishes.

Keep this delicious pickle in tip-top shape by reading the storage advice below.

• Pickles should be kept in an airtight container made of earthenware or glass.
• Pickles should be kept in the fridge or another cold, dry area.
• When serving, make sure to only use dry utensils.
• Keep sealed in a cool, dry place.
• Refrigerating is recommended for extended shelf life.