Name: Chala Achar | Mathi Achar | Sardine Achar
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 Kg Sardine/Chala; 1/2 Cup Chopped Ginger; 1/4 Cup Chopped Green Chilli; 1/4 Cup Chopped Garlic; 4 Tsp Red Chilli powder; 2 Tsp Fenugreek Powder (Uluva); 1 Tsp Asafoetida powder (Kayam); 15-20 Nos. Curry leaves (Optional); Gingelly Oil (As reqd); Vinegar (Good quality used for cooking purpose) (As reqd); Salt (As reqd)

Chala Achar | Mathi Achar | Sardine Achar: A Tangy Delight from Kerala

Chala Achar, also known as Mathi Achar or Sardine Achar, is a quintessential Kerala-style pickle that packs a flavorful punch. Sardines, or Mathi in Malayalam, are small, nutrient-rich fish widely enjoyed along the coastal regions of Kerala. When pickled with a rich blend of spices and traditional ingredients, they transform into a lip-smacking accompaniment that pairs perfectly with rice, kanji (rice porridge), or even as a side to chapati.

A Staple in Kerala Cuisine

Sardine pickle holds a special place in the hearts of Kerala households. Known for its tangy and spicy flavor, it adds a vibrant element to any meal. Unlike regular vegetable pickles, the use of fish in pickling showcases Kerala’s rich culinary heritage, rooted in its abundant coastal resources.

Nutritional Benefits of Chala Achar

Sardines are packed with essential nutrients, including omega-3 fatty acids, calcium, and protein. They are also a good source of vitamins like D and B12. When preserved as a pickle, the flavors of the fish are enhanced while retaining their nutritional profile, making it a tasty yet healthy indulgence.

Unique Flavor Profile

The uniqueness of Chala Achar lies in its carefully chosen blend of spices, vinegar, and oil. The tang from vinegar, the heat from red chili powder, and the earthy aroma of roasted fenugreek seeds combine to create a flavor explosion. The addition of ginger, garlic, and curry leaves amplifies its traditional essence, giving it an authentic Kerala touch.

Versatility

Chala Achar is a versatile dish that stays fresh for weeks when stored properly. Its robust flavor makes it an ideal travel companion, ensuring you can enjoy the taste of home wherever you go. Whether served with plain rice or paired with steamed tapioca, its zesty and spicy notes elevate any meal.

Conclusion

Chala Achar is not just a condiment; it’s an expression of Kerala’s culinary love for bold flavors and unique combinations. Its ability to add a burst of taste to the simplest dishes ensures it remains a cherished part of Kerala cuisine.

Chala Achar | Mathi Achar | Sardine Achar

Chala Achar, also known as Mathi Achar or Sardine Achar, is a quintessential Kerala-style pickle that packs a flavorful punch.

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Print Recipe

Prep Time 10

Cook Time 10

Course Pickles

Cuisine Kerala

Ingredients

1 Kg Sardine/Chala
1/2 Cup Chopped Ginger
1/4 Cup Chopped Green Chilli
1/4 Cup Chopped Garlic
4 Tsp Red Chilli powder
2 Tsp Fenugreek Powder Uluva
1 Tsp Asafoetida powder Kayam
15-20 Nos. Curry leaves (Optional)
Gingelly Oil As reqd
Vinegar (Good quality used for cooking purpose) As reqd
Salt As reqd

Instructions

Take the sardines in a vessel/bowl and put some salt and add 1 – 2 cups water in it. Keep it aside for about 15 minutes time.
After about 15 minutes time, clean the fish properly, remove wastages also from the sardines and cut into small pieces.
Then add some red chilli powder and salt on the Chala pieces and mix it well (make sure that the Chilli powder and Salt are coated on the Chala pieces properly). Keep the pieces aside for some time.
Heat oil in a cheenachatti/frying pan and put the chala pieces into the hot oil and fry the pieces in medium flame. When both sides of the sardines are fried properly, take them out from the oil and keep it separately. Keep the remaining oil in the Cheenachatti/frying pan itself for further process of the achar.
Fry chopped Ginger, Green Chilli and Garlic in the oil. When colour of these ingredients are turned into golden brown, add chilli powder, fenugreek powder, asafoetida powder, curry leaves (optional) and required quantity of salt and stir the mix for some time.
After stiring the mix for about 2 – 3 minutes, add the already fried sardine pieces into it. Add required quantity of vinegar (prepared for cooking purpose) and stir the mix well. Chala/Mathi/Sardine Achar is ready.
This Chala Achar can be served with cooked Rice/Poori/Chappathi.