Kachalu Pickle

Kachalu Pickle (Tangy Colocasia Pickle) is a spicy and tangy Indian condiment made with boiled colocasia (kachalu) slices, aromatic spices, and garlic. It’s a flavorful accompaniment that pairs perfectly with rice, parathas, or any Indian meal.

Ingredients

• ½ kg kachalu (colocasia or arbi)
• 15 cloves garlic
• ½ tsp ajwain (carom seeds)
• ½ tsp dry orange color (optional, for appearance)
• ½ tsp red chili powder
• 1 tsp salt (adjust to taste)
• 1½ cups oil
• 4½ tsp mixed ground pickle spices (use your preferred arbi pickle masala blend)
• ¼ tsp nutmeg (jaiphal), grated
• 1 small piece mace (javitri)

Instructions

1. Prepare the Kachalu

   • Wash the kachalus thoroughly under running water to remove any dirt.
   • Place them in a large pot and boil until tender but not too soft — they should hold shape when sliced.
   • Drain and allow them to cool slightly.
   • Cut the boiled kachalus into thick, round slices and set aside.

2. Prepare the Spice Paste

   • In a small grinder or mortar and pestle, grind the garlic and ajwain into a coarse paste.
   • Add salt, red chili powder, and dry orange color to the paste.
   • Mix thoroughly to form a smooth, even mixture. This paste will coat the kachalu slices, adding both flavor and color.

3. Marinate and Fry the Kachalu

   • Gently rub the prepared spice paste onto all kachalu slices, ensuring each piece is evenly coated.
   • Heat oil in a deep frying pan over medium heat.
   • Once the oil is hot, add the spiced kachalu slices in small batches.
   • Fry until the slices are lightly crisp and aromatic.
   • Remove using a slotted spoon and drain excess oil on paper towels.

4. Add Pickle Spices and Finish

   • While still warm, transfer the fried kachalu pieces to a large mixing bowl.
   • Add the ground pickle spices, grated nutmeg, and mace.
   • Toss gently to coat all the slices evenly with the aromatic spice blend.
   • Allow the pickle to cool completely before transferring it to a clean, dry jar.

5. Storage and Serving

   • Store the Kachalu Pickle in an airtight glass jar.
   • Let it rest for a day or two to allow the flavors to mature.
   • Serve as a side dish with parathas, rice, or dal meals for a zesty kick.

Tip: For longer shelf life, ensure there’s a thin layer of oil floating over the pickle in the jar — this helps preserve it naturally.