The Art of Making Kerala Pickles at Home: A Step-by-Step Guide
Kerala, known for its rich culinary traditions, offers a treasure trove of flavors, with its pickles being among the most cherished. These pickles are more than just a condiment—they are an explosion of taste that can elevate any meal. While the store-bought varieties are convenient, nothing beats the satisfaction of making your own Kerala pickles at home. In this guide, we'll walk you through the process of creating authentic Kerala pickles right in your kitchen.
Step 1: Gather Your Ingredients
The first step in making Kerala pickles is gathering the freshest ingredients. Here’s what you’ll need:
Vegetables/Fruits: Common choices include mango, lemon, gooseberry (amla), and garlic.
Spices: Mustard seeds, fenugreek seeds, turmeric powder, red chili powder, and asafoetida (hing).
Oil: Traditionally, sesame oil (gingelly oil) is used for its rich flavor.
Salt: Use coarse sea salt for the best results.
Vinegar or Tamarind: For the tangy base that Kerala pickles are known for.
Step 2: Prepare the Ingredients
Vegetables/Fruits: Wash and cut them into small, bite-sized pieces. Make sure they are completely dry before proceeding. Any moisture can spoil the pickles.
Spices: Dry roast the mustard and fenugreek seeds separately until they start to pop and release their aroma. Grind them into a fine powder once cooled.
Step 3: Temper the Spices
Heat sesame oil in a large pan or wok. Once the oil is hot, add mustard seeds and let them splutter.
Add a pinch of asafoetida and curry leaves for an additional burst of flavor.
Stir in the ground spice mix (mustard and fenugreek powder) along with turmeric and red chili powder. Cook the spices on low heat to prevent burning.
Step 4: Add the Main Ingredient
Add the cut vegetables or fruits to the pan and mix well, ensuring that the spice mixture coats them evenly.
If using tamarind, add tamarind extract at this stage. Alternatively, you can add vinegar for the tanginess.
Add salt according to taste and mix everything thoroughly.
Step 5: Cook and Cool
Cook the mixture on low heat until the vegetables or fruits soften slightly and absorb the flavors.
Once done, remove the pan from the heat and let the pickle cool completely.
Step 6: Store Properly
Transfer the cooled pickle into a clean, dry, airtight jar. Ensure that the pickle is submerged in oil, as this acts as a preservative.
Store the jar in a cool, dry place. For long-term storage, refrigerate the pickle.
Step 7: Enjoy the Fruits of Your Labor
Your homemade Kerala pickle is now ready to be savored! Whether paired with rice, curd, or enjoyed with Indian breads like chapati or dosa, your pickle will add a burst of flavor to any dish.
Bonus Tip: Where to Buy Authentic Kerala Pickles Online
If you're looking for a taste of Kerala without the effort, or if you want to try different varieties before making your own, you can explore a wide range of Kerala pickles online at Vebka Foods. They offer an assortment of traditional pickles that capture the essence of Kerala’s rich culinary heritage.
Making Kerala pickles at home is a rewarding experience that connects you to the flavors and traditions of the region. Whether you’re a seasoned pickle enthusiast or trying it out for the first time, this guide will help you create a delicious, authentic Kerala pickle that you can proudly share with family and friends.