This invention is for the shelf stable pickled Kalari and the method for producing the shelf stable pickled Kalari. Said product comprises from about 25 to about 45 percent by weight of edible oil, from about 10 percent to about 25 percent by weight of condiments mixture, from about 2 to about 4 percent by weight of spice mixture, from about 2 to about 3 percent by weight of edible common salt, from about 0.5 to about 1 percent by weight of sugar, from about 0.2 to about 10 percent by weight of an edible organic acid, and up to 60 percent by weight of Kalari.
