Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle

Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle

Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle is a traditional pickle recipe with a spicy sour taste.

Nellikka Karuppichathu or the black gooseberry pickle is one of a delicious pickle recipe from the South Indian state of Kerala. It would take about 10 days for the preparation of this pickle recipe. The black colour of the recipe depends on the way of preparation. Apart from other pickle preparations, bird’s eye chili is used instead of red chilli powder for a spicy flavour. Asafoetida powder can be used for a unique taste. Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle is also known for its long shelf life. Have a look at the ingredients used and the method of preparation of Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle

Ingredients used for making Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle
  • 1 kg of Indian gooseberry/ Nellikka
  • 1 small ginger piece
  • 1 medium sized garlic clove
  • 10-12 fresh bird’s eye chili/ Kanthari mulaku
  • A pinch of turmeric powder/ Manjalpodi
  • Salt for the taste
  • 1-2 sprigs of curry leaves
  • 2 cups of water
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Method of preparation of Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle
  • Wash the gooseberries in clean running water and keep it aside.
  • Crush or grind the ingredients like ginger, garlic pieces, bird’s eye chilies, turmeric powder and curry leaves to form a coarse mixture.
  • Take the gooseberries in a wide open clay pot or Manchatty, add just enough water so that the gooseberries remain immersed in water.
  • Mix some salt for the taste. Also, add the crushed mixture of ingredients and layer it again.
  • Heat it in a medium flame for about 10 minutes.
  • Lower the flame and continue the heating for further 15 minutes. Do not add any more water.
  • Take out from the flame and keep it aside.
  • Next day, simmer it again for 15-20 minutes and continue the process for the next 9 days.
  • At the end of the process, the pickle will attain a black colour.
  • Once the tasty and healthy pickle is ready, serve it as a side dish for rice.
  • Transfer the rest into an airtight glass bottle for future use.