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Yummium Green Chilli Pickle-190 gm

by Yummium
5.0 out of 5 stars 1 customer review

Sale:    140.00 +    60.00 Delivery charge
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In stock.
Sold and fulfilled by Konkan Kitchen (4.1 out of 5 | 15 ratings).
1 offer from    140.00
This is a Vegetarian product.
  • 100% Natural, Preservative free, No Artificial Colour, No Artificial Flavour
  • Quantity: 190gm
  • Package Content: 1 Specialty Pickles
  • Storage type: Cool and dry
  • Ingredient:Green Chill,salt,Spices&Condiments,Mustard
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  • Cashback (2): Get 10% cashback up to Rs. 100 using Visa Signature or Visa Infinite cards. Shop during the Visa Shopping Days starting 20th to end of every month. Applicable on shopping, recharges and bill payments. Cashback within 3 days from shipment. Here's how
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Product information

Flavour Name: Chilli
Technical Details
SpecialtyNo Artificial Flavour, No Preservatives
Weight191 Grams
Country of OriginIndia
Ingredient TypeVegetarian
ManufacturerKonkan Kitchen
Additional Information
Customer Reviews 5.0 out of 5 stars 1 customer review
Best Sellers Rank #78,907 in Grocery & Gourmet Foods (See top 100)
Date First Available2 March 2018
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Legal Disclaimer:
While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer.

Green Chilli, Mustard seeds, Mustard oil, salt & spices

Product description


Brought to India by the Portuguese, the Chilli Pepper, like It's botanical cousin, the humble Potato is now more of an Indian delight than from It's American origins. Konkan Kitchen brings to you the all time favorite 100% Natural Green Chilli Pickle, an achar that is de rigour accompaniment for Curd Rice or Parathas.

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1 customer review

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16 March 2019
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