Fish pickle

chura pickle is a traditional-style pickle made using small dried fish (often sardines or anchovies), commonly found in coastal regions like Kerala. “Chura” refers to these small fish, which are cleaned, lightly fried or sun-dried, and then preserved in a spicy, tangy masala.

The pickle is prepared by mixing the fish with a blend of red chili powder, turmeric, salt, crushed garlic, ginger, curry leaves, mustard seeds, and plenty of hot oil (usually coconut oil in Kerala-style versions). Vinegar or tamarind is sometimes added to enhance tanginess and help preservation.

Chura pickle has a strong, rich flavor profile—spicy, salty, and umami-heavy with a distinct seafood aroma. It is usually eaten in small quantities alongside rice meals, kanji (rice porridge), or even as a side with tapioca. Because of the oil and spices, it stays good for a long time when stored properly.ചൂര, നെത്തോലി , ചാള etc. 250gm =200rs