What’s the Traditional Kerala Method for Making Pickle?

In Kerala, no meal feels complete without a spoonful of spicy, tangy pickle on the side. Whether it’s mango, lemon, or fish, the traditional method has been passed down through generations — and it’s surprisingly simple when you know the steps.

1. First, Choose the Freshest Ingredients

To start with, always pick fresh vegetables, fruits, or fish. For example, raw mangoes should be firm, lemons should be ripe and juicy, and fish should be clean and fresh. Fresh ingredients make all the difference in taste.

2. Next, Wash and Dry Well

After choosing your ingredients, wash them thoroughly. Then, let them dry completely — even a little water can make the pickle spoil faster.

3. Then, Prepare the Spices

Furthermore, roast spices like red chilli powder, mustard seeds, fenugreek, and turmeric lightly to bring out their aroma. Grinding them fresh makes the flavor even stronger.

4. After That, Heat the Coconut Oil

In addition, heat pure coconut oil in a thick-bottomed pan. Add mustard seeds, garlic, and ginger, and fry them until golden and fragrant.

5. Now, Mix It All Together

Once the oil is seasoned, add your main ingredient along with the roasted spices and enough salt. For sourness, pour in vinegar or lemon juice and mix gently so everything is coated well.

6. Finally, Cool and Store

Last but not least, allow the pickle to cool completely before storing it in a clean, dry glass jar. Make sure it’s fully covered with oil to keep it fresh for months.

In conclusion, the traditional Kerala method is all about freshness, patience, and plenty of coconut oil. Follow these steps, and you’ll have a jar of pickle that tastes like home.