Authentic Coorg Vinegar – Traditional Kaachipuli
Experience the rich heritage of Coorg cuisine with Kaachipuli, also known as Coorg Vinegar. This dark, tangy souring agent is made from the juice of ripe Garcinia gummi-gutta (Malabar Tamarind), carefully reduced to create a concentrated flavor essential in Coorg-style pork curry (Pandi Curry) and other meat and seafood dishes.
What Is Kaachipuli or Kachampuli Vinegar?
Kaachipuli, also called Kachampuli or Dark Coorg Vinegar, is a naturally fermented extract of Garcinia gummi-gutta, a fruit native to the Western Ghats. This deep brown vinegar is known for its intensely sour taste, natural preservation, and long shelf life, making it a key ingredient in traditional South Indian cooking, especially in Kodagu.
Why Choose Coorg Vinegar?
- Authentic Sourcing – Made from Garcinia gummi-gutta harvested in the Western Ghats around Coorg
- Traditional Preparation – Reduced and fermented using age-old methods
- No Additives or Preservatives – 100% natural and pure
- Long Shelf Life – Naturally preserved through reduction
- Concentrated – A little goes a long way
Traditional Uses of Kaachipuli in Coorgi Recipes
Coorg Vinegar is essential in:
- Pandi Curry (Coorg-style pork curry)
- Chicken and mutton fry preparations
- Fish and seafood masalas
- Spicy pickles and chutneys
- Vegetarian stir-fries and curries
Storage & Shelf Life
- Store in a cool, dry place, away from sunlight
- No refrigeration required
- Has an extended shelf life due to natural fermentation and concentration
