It is monsoon season in Kodagu and though rains are less this year, people in remote villages of Kodagu, who have grown Garcinia gummi-gutta tree in their estates or have access to the tree grown in the wild, are busy in preparing Kachampuli, the dark, tart vinegar. Kachampuli preparation has been passed on from generations and is indispensable in Coorg cuisine. Every Coorg kitchen has a couple of bottles, or more, of Kachampuli tucked away at the corners or stored in the attic. This Weekend Star Supplement introduces readers to this enigmatic liquid and explains the process of obtaining it from yellow fruits hanging on top of tall trees.
Kachampuli: The Quintessential Coorg Condiment
