Name: Kallumakkaya Pickle | Mussel Pickle
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 Cups Mussels (Boiled and cleaned); 2 Tbsp Pickle powder; 3/4 Cup Sunflower oil; 5 Nos. Green Chilly (Chopped); 2 Pods Garlic (Chopped); 2 Tbsp Ginger (Chopped); Curry leaves (Few); 1 Small piece Jaggery; 1/2 Cup Vinegar; Salt (As reqd)

Kallumakkaya Pickle | Mussel Pickle – A Spicy and Flavorful Delicacy

Kallumakkaya Pickle, also known as Mussel Pickle, is a delightful seafood condiment cherished in Kerala cuisine. Made with fresh mussels, aromatic spices, and tangy vinegar, this pickle adds a burst of flavors to any meal. It is a must-try for seafood lovers who enjoy the rich taste of mussels infused with traditional Indian spices.

The Unique Taste of Kallumakkaya Pickle

Mussels have a distinct, mildly sweet taste that pairs exceptionally well with the spicy and tangy flavors of the pickle. The combination of mustard seeds, red chili powder, turmeric, and garlic enhances the natural brininess of the mussels, creating a perfect balance of flavors. Unlike other seafood pickles, this pickle has a firm yet succulent texture. The mussels absorb the flavors of the masala, making them even more delicious over time.

Traditional Preparation

The process of making Kallumakkaya Pickle involves careful cleaning and cooking of mussels before mixing them with a spice-infused oil base. The addition of vinegar and salt acts as a preservative, extending the shelf life of the pickle while maintaining its bold taste. Sun-drying the cooked mussels before pickling is a traditional method followed in many households to enhance the texture and shelf stability of the pickle.

How to Enjoy The Pickle

The pickle pairs beautifully with Kerala’s staple dishes such as:

Steamed Rice: A small portion of mussel pickle with hot rice and ghee elevates the meal.

Kanji (Rice Porridge): A comforting bowl of kanji with the dish is a simple yet satisfying combination.

Chapati and Parotta: The spicy and tangy flavors complement soft Indian bread.

Storage and Shelf Life

To keep Kallumakkaya Pickle fresh, store it in an airtight glass jar away from moisture. Always use a dry spoon to prevent spoilage. Properly stored, the pickle remains flavorful for several weeks.

Final Thoughts

Kallumakkaya Pickle is a seafood lover’s delight that brings the authentic taste of Kerala’s coastal cuisine to your plate. Its rich, spicy, and tangy profile makes it an irresistible condiment for everyday meals.

Kallumakkaya Pickle | Mussel Pickle

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Course Side Dish

Cuisine Kerala

Ingredients

2 Cups Mussels Boiled and cleaned
2 Tbsp Pickle powder
3/4 Cup Sunflower oil
5 Nos. Green Chilly Chopped
2 Pods Garlic Chopped
2 Tbsp Ginger Chopped
Curry leaves Few
1 Small piece Jaggery
1/2 Cup Vinegar
Salt As reqd

Instructions

Clean the mussels. If you buy it with shell, wash it well and add it to 2 cups of water and boil it for 10 minutes. The tight lipped shell will open up after that. Switch off the flame after this and when the water has cool-down, remove the mussels from the shell. You will see a black intestine in the center of the mussel meat. Take this out by pressing the bulged center of the mussel. But here i bought very little sized mussels and I didn't remove that portion.
Now add pickle powder and required salt into cleaned mussels.
Marinate the mussels in the mixture and keep it for 10 minutes.
Heat oil in a kadai and fry the mussels.
Transfer into a plate.
In the same oil, add the chopped ginger, garlic, green chilly and curry leaves.
Fry till the raw smell goes off.
Add the fried mussels into it and 1/4 cups of hot water and salt as required.
Add a piece of jaggery and mix well. Let the pickle cook for 2 minutes on medium to low flame.
Turn off the flame and add vinegar and mix well.
Let it cool and keep it in an airtight container. It can be stored up to 6 months in refrigerator