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It started with Ammachi’s recipe book.

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Pachis started in a small kitchen in Kochi, cooking the pickles our family has made for three generations.

Every Kerala home has its own pickle. Ours came from our grandmother: fish fried until crisp, garlic cooked until sweet, prawns roasted with plenty of curry leaf. When friends abroad kept asking us to send jars, we decided to make more.

We still cook in small batches with the same spices, the same coconut oil and the same patience. The jars are new, but the pickle inside hasn’t changed.

Fresh from the coast

Seer fish and backwater prawns are bought each morning at the Kochi market.

Hand-ground spices

Chilli, mustard and fenugreek from Idukki, roasted in small lots and ground by hand.

Cooked in coconut oil

Cold-pressed coconut oil tempered with curry leaf, the backbone of a Kerala pickle.

Rested, then sealed

Every batch rests until the spice soaks through, then it’s hand-filled into glass jars.

Taste it for yourself.

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