Coorg vinegar(Kachampuli) is a thick & dark vinegar extracted from the fruit which belongs to the Garcinia Cambogia – Garcinia gummi-gutta family.
Since time immemorial Coorgi(Kodava) people have been extracting vinegar from Garcinia Cambogia fruit through a old time tested process of harvesting the fruit, extracting the juice , fermenting and decoction.
It takes 10 liters of Gracinia Cambogia’s fruit juice to produce approximately 750 ml of Kachampuli. The process is laborious and requires precision and patience to get the final product.
Kachampuli is used in many vegetarian and non-veg dishes native to the region as a souring agent and preservative. We source our Kachampuli from the best farms in Coorg, is pure and not adulterated or diluted.
Properly processed Kachampuli will have a thick consistency(similar to soya sauce, a bit thicker), is very dark in color – with a tinge of burgundy shade, has fruity notes, is very sour and will have bits of fruit’s pulpy residue. When the bottle is kept upright, the pulpy residue will reside at the bottom of the bottle. To mix the fruit’s pulpy residue, shake a bit before use.