Kachampuli, also known as Coorg dark vinegar, is a deeply tart vinegar made from the fruit Garcinia gummi-gutta, belonging to the Garcinia family. It is best known for the distinctive depth and colour it adds to traditional Kodava Pandi Curry, and can also be used in other meat and vegetarian dishes wherever sourness is needed. The juice of ripe fruits is fermented and then slowly boiled over a wood fire for 4–7 days to form a thick, dark reduction that stays good for 5–6 years when stored well, becoming more concentrated and potent with age, requiring only small quantities.
