Homemade Goan Toddy Vinegar

Homemade Goan Toddy Vinegar

A very strong sour vinegar made by fermenting toddy and is commonly known as the Goan Toddy Vinegar.

A little history about Vinegars

Vinegar is a sour liquid and is widely used as a flavouring condiment all over the world. It is generally a dilution of acetic acid and is obtained by the fermentation of various ingredients to make specific types of vinegars.

The word vinegar comes from the French word vinaigre and simply means ‘sour wine’ in French.

In 1862 Pasteur discovered that acetification, which is the natural reaction used to make vinegar, was caused by a bacterium. Acetification takes place at a temperature of 20-30 degrees Celsius and when the wine comes in contact with air. The fermentation is caused by the bacteria present in an even grey velvety film which forms on the top surface of the vinegar. This forms a sticky mass which generally sinks into the liquid. Any good vinegar should have at least 6% of acetic acid. Most vinegars are clear and transparent but some use flavours and natural foods like beets and caramel to enhance their colour.

Homemade Goan Coconut Toddy Vinegar

Uses of Vinegar

Vinegars are used in a lot of day-to-day cooking all over. It is used to dress salads, make cold sauces, vinaigrettes, etc. However, it is normally replaced with lemon or lime juice when making salad dressing because of its strong taste. Vinegars also play an important role in reducing sauces and deglazing.

Vinegars are used for pickling and also to make various chutneys. In Goa, we also make pork vindalho using vinegar especially this homemade toddy vinegar.

I love the recheado masala and it uses this vinegar to grind the chillies and other spices.

Besides cooking, vinegar is also used as a disinfectant and for cleaning…

I use vinegar with baking soda to clean clogged pipes and drains.

My mum-in-law also uses vinegar to stop blood flow if she gets a deep cut in the kitchen while cutting veggies or any damn thing. We’ve all had those cuts at least once in our lives. FYI, a paste of Turmeric powder also helps to cure wounds.

At home, we’ve also used the Pedro’s coconut vinegar. It tastes amazing too. But nothing can beat homemade stuff, isn’t it?

Homemade Goan Coconut Toddy Vinegar used for many Goan meat preparations.

What is Toddy?

Toddy is the sap collected from the bud of the coconut flower. It is removed by Toddy-tappers in Goa who climb on these trees and collect toddy in clay pots or plastic jars. Toddy-Tapping is a very old and traditional occupation in Goa. I think it is an art in its own way. I am always amazed whenever I see either the toddy-tapper climbing a coconut tree or the coconut pluckers. They carve out steps in the coconut trunk to help them climb up easily. Trust me, it is lovely to watch them do that. I am sure none of them are scared of heights like me.

I believe the toddy-tappers climb the coconut tree thrice a day to obtain a plastic jug or clay pot full of toddy.

Toddy is used to make vinegar, sanna (toddy flavoured rice cakes), strong drinks like coconut feni, etc.

People nowadays also make toddy at home from coconut water. It is good for some of us living abroad but I would still prefer using the traditional toddy in cooking or making this vinegar.

Homemade Goan Coconut Toddy Vinegar used to make pastes like recheado masala and cafreal masala


Goan Coconut Toddy Vinegar

Vania Cotta
A strong sour must-have vinegar which goes amazingly well with Goan cooking.
Prep Time 30 d
Total Time 30 d
Course Vinegar
Cuisine Goan
Servings 16 750ml bottles


  • 1 big buao or garrafao


First Way

  • 16 nos Toddy 16x750ml bottles of toddy
  • 1 nos Kakond Bangle shaped tough bread made in Goa.

Second Way

  • 16 nos Toddy 16x750ml bottles of toddy
  • 1 piece tile red tile


  • Put the Toddy in a garrafao or buao and place a burning baked red tile in it.
  • Or for the second method, place a dark red/black burnt kakond in it.
  • Cover the buao for a minimum of 22 days and upto a month untouched.
  • After a month you will see a whitish, greyish film on the top. Remove it with a strainer. Do not use your bare hands.
  • The kakond also floats on top. Remove that too. Or the tile which is immersed.
  • Taste and check for sourness. The longer you keep the tile or the kakond in it, the sourer the vinegar will get after fermenting. This vinegar matures with time.
  • Once ready use a cup to remove it out and bottle it. Never use bare or wet hands.


  • Make sure the buao or garrafao is dry. Do not let moisture enter the prepared vinegar. Water or moisture will spoil it.
  • Buao or garrafao are very old Portuguese style ceramic containers. It is sometimes even made of glass. 
  • 1 Causaw of Toddy equals to 16x750ml bottles. 
  • The Kakond must be completely burnt black or dark red before placing it in the toddy. 
  • This vinegar is made with the kakond. 
  • This vinegar can be made all year round.
Keyword Goan Coconut Toddy Vinegar, Vinegar

I am happy and very glad to share this family recipe with you all. Please make sure to give it a try and if you do then tag me in a picture on facebook and instagram using the hashtag #deliciouscravingsatvaniaskitchen and #thehomemadepickleseries …

Enjoy! Happy Vinegar-making!

11 Comments Add yours

  1. Rosario D'Souza says:

    The biggest problem is to get the Coconut Tree Sap(toddy) as all the toddy Tappers sell it to select few for unimaginable price.

    1. I totally agree to this…it’s the same when you go searching for padekar(coconut pluckers)…

    2. However, you could always get toddy from Mapusa Friday Market if your in Goa.. works well for this recipe…

  2. ohiocook says:

    Thank you for dropping by my blog.

    1. You’re welcome and thank you too! Happy Blogging! 🥰

  3. Anonymous says:

    Thanks for the tip you share its very good of you to share God bless you

  4. Simon says:

    Can you give me the Phone number of manufacturer of Pedro vinegar

    1. I’m sorry I do not have it but you’ll always get it online…

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