Nellika Achar

Indian Gooseberry Pickle- Kerala Style


  • Indian gooseberry whole – 3 nos
  • Salt – as req
  • Jaggery powder – 2 tsp

To temper:

  • Gingelly oil – ¼ cup
  • Mustard seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Curry leaves – few
  • Kashmiri red chili powder – 1 tsp (optional)
  • Red chili powder – 1 tsp
  • Asafetida – ½ tsp

To grind:

  • Mustard seeds – 1 tsp
  • Fenugreek seeds – ½ tsp


  • Boil the whole Indian gooseberry/nellika and cut into bite size pieces
  • Dry roast the fenugreek seeds and mustard seeds; grind it into a fine powder and keep aside
  • Heat ¼ cup of gingelly oil in a pan and the mustard seeds; allow it to splutter and add the turmeric powder, plain red chili powder, asafetida, curry leaves and boiled nellika/Indian gooseberry and mix well (ref pic)

  • Now add about a tblsp of grounded mustard-fenugreek seeds powder along with 2 tsp of jaggery powder into it and mix well and keep the flame down and allow it infuse all masala for about 3 mins
  • The instant, tasty and pickly “NELLIKA ACHAR” is ready to eat

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