There’s a quiet intensity packed into every bite of Nellikka Achar – the kind that hits your tongue with a burst of sour, salt, and spice, and lingers long after the meal is over. Made with Indian gooseberries, this pickle is not just a side – it’s a sharp, flavorful reminder of Kerala’s genius for turning seasonal ingredients into lasting treasures.
The process starts with gooseberries being cleaned, lightly cooked to soften, and then sliced or separated – a small step that makes a big difference. It helps them soak up all the flavors that follow: the heat of chili powder, the fragrance of mustard seeds and curry leaves, and that familiar warmth of fenugreek and garlic, all tempered in hot gingelly oil. Sometimes a splash of vinegar is added for extra sharpness – but the fruit still holds its own, never quite giving up its natural sourness.
For me, it brings back memories of summer afternoons when the kitchen smelled of hot gingelly oil and roasted spices. Gooseberries would arrive in small batches, washed and dried with care, before being tossed into the pan one by one. The finished pickle was always allowed to sit for a day or two – just long enough for the flavors to settle, mellow, and deepen. But even before that, someone at home (usually me) would sneak a spoonful straight from the ceramic bharani.
It’s the kind of achar that doesn’t need a feast to show off. A bit of warm rice, some thoran or curd, and a small spoonful of Nellikka Achar – and the meal feels complete. It also pairs beautifully with kanji, dosas, or even tucked into a bite of parotta when you want something sharp to cut through the richness.
Unlike sweet pickles or heavily oiled versions, Kerala-style Nellikka Achar is clean, bold, and layered – sour first, then spicy, with just a hint of bitterness from the skin. Some homes make it with garlic, some skip it. Some add a touch of jaggery to soften the edges, others prefer to keep it fiery and sharp.
But however it’s made, one thing’s certain – Nellikka Achar ages beautifully, both in the jar and in memory.
Kerala Style Nellika Achar
Ingredients
Instructions
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Cook gooseberries with salt until they become soft.
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Slice them into pieces and remove the seeds.
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In a pan, heat sesame oil and add chilly powder, hing powder, and fenugreek powder. Cook for a few minutes.
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Add the gooseberries and mix well.
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Add a little water and mix everything thoroughly.
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Let it cool completely. Store in a clean, dry container.
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Use it after a day for best flavor. (Best enjoyed with curd and rice.)