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Home » Recipes » Cuisine » Indian » Kerala » Nellikka Achar – Kerala Style Gooseberry Pickle

Nellikka Achar – Kerala Style Gooseberry Pickle

Published: Aug 9, 2017 · Modified: Apr 5, 2018 by Manju · This post may contain affiliate links · Leave a Comment

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The sweet bitterness of gooseberry works well with the spices to make this gorgeous tasting pickle of Nellikka Achar that is great with some plain rice and yogurt!

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Nellikka Achar

Pickles are staples in all Indian homes. Whether it is home made or store bought, there is always at least one kind of pickle. In the Northern parts of India, pickle is mostly an extra dip for rotis or parathas, along with whatever curry you have on the side. Where as in the South, it is mostly an accompaniment to rice, and best enjoyed with some rice and yogurt as the final course of the meal.

This version of Nellikka Achar or Gooseberry pickle is from the South, predominantly from Kerala and features in the traditional festive meal of Kerala Sadya.

Nellikka Achar (1 of 5)

I am a huge fan of pickles, both home made and store bought and frequently make this almost instant Nellika Achar and the instant Mango Pickle or Kadumanga Achar, at home. I use the frozen gooseberry slices you get in the Indian store and it works really well for this pickle. You just have to refrigerate it, right after it has cooled down and it will easily last for 10 days to 2  weeks.

If you love pickles like I do, you can try the Kadumanga Achar (Instant Mango Pickle), Inji Puli (Ginger Tamarind Pickle) and Thakkali Thokku (Tomato Pickle) that I have posted earlier on here.

Nellikka Achar (3 of 5)

Nellikka Achar (4 of 5)

Nellikka Achar

Nellikka Achar - Kerala Style Gooseberry Pickle

The sweet bitterness of gooseberry works well with the spices to make this gorgeous tasting pickle of Nellikka Achar that is great with some plain rice and yogurt!
Print Pin Rate
Course: Pickles, Preserves, Condiments
Cuisine: Indian, Indian - Kerala
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cups
Calories: 251kcal
Author: Manju

Ingredients

  • 4 tbsp gingelly oil / sesame oil
  • 11/2 cups gooseberries pitted and sliced in quarters
  • 1 tsp brown mustard seeds
  • 1 tsp crushed methi / fenugreek seeds
  • ¼ tsp asafetida
  • 3 tsp salt
  • 3 tsp red chilli powder

Instructions

  • Rinse and drain the gooseberries. Pat them dry and keep aside.
  • Heat the oil in a heavy bottomed pan. Add the mustard seeds, once they splutter, add the asafetida and crushed fenugreek to it.
  • Almost immediately add the gooseberries. We dont want the fenugreek to burn.
  • Add the salt and red chilli powder and cook till the gooseberries are soft, about 10 mins.
  • Cool to room temperature and store in a glass jar. Refrigerate for up to 2 weeks and always use a dry spoon to take the pickle out.

Nutrition

Calories: 251kcal | Carbohydrates: 56g | Protein: 5g | Fat: 3g | Sodium: 4657mg | Potassium: 1089mg | Fiber: 23g | Vitamin A: 1595IU | Vitamin C: 152.4mg | Calcium: 138mg | Iron: 2mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

Nellikka Achar (5 of 5)

Nellikka Achar

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Hello and welcome to Cooking Curries - a place where you can learn how to make everything in the kitchen that is easy, fresh, healthy and most of all, real good food! Pick up a cup of chai and lets take on an adventure with the spices and be eased into a lot of regional Indian cuisine and some of my family's favorite everyday recipes. Follow #LittlePeopleFoodByCC #TravelEatsByCC and #SeattleEatsByCC on social media! Read More…

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