Spiced Lololikka Achar is a Kerala-style Coffee Plum Pickle made with brined Indian plums mixed with aromatic spices and gingelly oil.
It is tangy, spicy, and full of bold traditional Kerala flavors that instantly lift even the simplest meal.
This pickle has that perfect balance of heat, salt, and sourness that stays on your tongue long after every bite.
If you love homemade pickles that are easy to make yet full of character, this recipe is for you.
Earlier, I had shared the Brine Lololikka Achar, which was made simply with salt, water, and green chillies.
The same brined fruits are now used here to make this flavorful spiced version that’s equally addictive and even more aromatic. (step-by-step-recipe-video)
A Small Clarification About the Fruit
When I first heard about Lololikka, I got a little confused too.
Many people call it the Indian Plum, but in different parts of India, that name refers to different fruits.
In Kerala, Lololikka is also known as the Coffee Plum – a small red fruit that looks like a cherry but tastes tangy and slightly sour.
So, in this recipe, when I say Indian Plum or Coffee Plum, I’m referring to the same fruit – Lololikka.
Do let me know in the comments what you call this fruit in your region – I would love to learn the different names it has across India.
About Spiced Lololikka Achar:
In Kerala, Lololikka, also known as Coffee Plum, Indian Plum, Rukam fruit, or Veralu, is a seasonal fruit that is pickled in many ways.
The brine version forms the base, made by soaking the fruits with salt, water, and green chillies.
Once ready, these fruits are taken out and mixed with a blend of gingelly oil, turmeric powder, red chilli powder, methi powder, hing, and salt to create this spiced version.
And the leftover brine water is not to be thrown away. It is full of tangy flavor and can be reused in many creative ways like:
- Add a spoonful to buttermilk for a refreshing twist.
- Mix it into curries or gravies for a light tang.
- Drizzle it over salads to bring a burst of flavor.
- Add a few drops to khichdi or dal after serving for a gentle sour note.
- You can even sip it directly for an instant refreshing kick to your taste buds.
You can also add a spoon of this brine water to your dhaniya chutney while grinding, instead of lemon or tomato. It gives a unique, slightly sour flavor that enhances the chutney beautifully.
The Spiced Lololikka Achar turns a bright red color, with the gingelly oil giving it a glossy texture.
The fruit absorbs all the spices, creating a pickle that is fiery, tangy, and aromatic, just like a classic Kerala style Lololikka achar should be.
Serving Suggestions for Kerala Style Lololikka Achar:
This achar pairs wonderfully with:
- Kerala meals with rice, thoran, and sambar
- Curd rice or dal chawal
- Chapathi, paratha, or upma
- Pongal or khichdi for a spicy and tangy twist
- Just a small spoonful can make any simple meal taste complete.
- You can also eat it, just like that.
Storage Suggestion for Spiced Lololikka Achar:
- Store in a clean, dry glass or ceramic jar.
- Always use a dry spoon to remove the pickle.
- Keep it in a cool place for 2 to 3 days to let the masala blend well.
- Once the oil layer settles on top, refrigerate it.
- It stays good for up to 6 months if handled properly.
Pro Tips to Make Perfect Spiced Lololikka Achar:
Use the brined Lololikka made with salt, water, and green chillies for best results.
Drain the fruits completely before mixing them with the spices.
Always use gingelly oil for authentic Kerala flavor.
Let the pickle rest for at least 2 days before serving. (you can also eat immedietly if you want)
Never throw away the brine water, it can be reused in multiple ways.
Why You Should Make This Coffee Plum Pickle:
If you enjoy traditional Kerala pickles, this Spiced Lololikka Achar will surely win your heart.
It is simple to make, full of rich masala flavor, and uses the same fruits from the Brine Lololikka Achar, nothing goes to waste.
The color, the tanginess of the fruit, the spice from the masalas, and the aroma of gingelly oil create a perfect balance that makes this achar stand out on any table.
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Basic Ingredients Used to Make Coffee Plum Pickle:
Lololikka / Coffee Plum / Indian Plum / Rukam Fruit / Veralu: The fruit that brings natural tang and juiciness to the pickle.
Gingelly Oil: Gives aroma, flavor, and helps preserve the achar.
Turmeric Powder: Adds color and has natural antiseptic properties.
Red Chilli Powder: Adds heat and vibrant color.
Methi (Fenugreek) Powder: Balances the tanginess with mild bitterness.
Hing (Asafoetida): Enhances aroma and supports digestion.
Salt: Preserves and deepens the flavor.
How to Make Kerala Style Lololikka Achar:
Let us learn how to make Indian Plum Achar with my easy to follow step by step method. You can download the below recipe card for easy reference.
Spiced Lololikka Achar Recipe
Equipment
Ingredients
- 250 gm Brined Lololikka Coffee Plum or Indian Plum
- 1 to 2 tbsp Gingelly oil sesame oil
- 1 tsp Mustard seeds
- Curry leaves A few
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- Asafoetida hing, A pinch
- 2 pinches Methi fenugreek powder
- Salt to taste
Instructions
- Heat gingelly oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and sauté for a few seconds until crisp and aromatic.
- Lower the flame and add turmeric powder, red chilli powder, hing, and methi powder.
- Mix well and turn off the flame immediately so the spices do not burn.
- Add brined Lololikka without water, to the spice mix and stir gently until all fruits are coated well with the masala.
- Let the pickle cool completely. Transfer it to a clean, dry glass jar or ceramic bharani.
- Then Store it in the refrigerator and enjoy it for up to six months.
Nutrition
Frequently Asked Questions About This Recipe:
Can I make Spiced Lololikka Achar without making the brine version first?
Yes, but the brined version helps soften the fruits and adds a lovely tang that makes the spiced version even better.
How can I reuse the leftover brine water?
You can add it to buttermilk, curries, chutneys, salads, or even khichdi. It adds a refreshing sour flavor.
What oil should I use?
Always use gingelly oil (sesame oil). it gives the authentic Kerala-style aroma and taste. If unavailable, then use coconut oil.
How long does the pickle last?
It stays fresh for up to 6 months when stored properly in a clean, dry jar.
Can I adjust the spice level?
Yes, you can reduce or increase the amount of red chilli powder based on your taste.
Why is my pickle too sour?
That can happen if the fruits are left too long in brine before making the spiced version.
Can I use this masala for other pickles?
Yes, this same masala works well for mango, lemon, and gooseberry pickles.
Is this pickle vegan and gluten-free?
Yes, it is naturally vegan and gluten-free.
Can I make chutney with Lololikka?
Yes. You can make a spicy Lololikka chutney by grinding it with green chillies, salt, and coriander leaves. You can also add some of the brine water for tang instead of lemon or tomato. Or you can make lololikka achar by simply adding few garlic and green chilli.
Can I eat or drink the brine water directly?
Yes, you can take a spoonful as it is. It gives a nice tangy and refreshing taste that wakes up your palate.
My Recommended Product:
I would recommend using a glass jar or ceramic bharani to store your achar. These containers help preserve the natural flavor and texture for a long time.
I only recommend products I’ve personally used or truly believe in for home cooking.
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You Might Also Want To Try:
If you love traditional homemade pickles like this Spiced Lololikka Achar, you’ll definitely enjoy trying these too:
Green Chilli Pickle
Mooli ka Achar Recipe
Aam ka Kuchha
Instant Gajar Muli Mirch ka Achar – 15 Minutes Mixed Achar
Stuffed Green Chilli Pickle
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