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Karinellika, which has good taste and quality, is good if you mix it with good curd and rice.
Karinellika is a very traditional dish that is cooked in a month. Local wild gooseberry, green chillies, curry leaves are put together in a clay pot and cooked in the oven for a month on small coals.
This item with its many medicinal properties is brought to you by…
Those interested contact this number. Courier is safe in different weights.
ph: No: 8075529906
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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 30 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.mustard and fenugreek 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
Karinellikka, an Indian gooseberry based product similar to pickle can be prepared with
natural ingredients and have excellent nutritional as well as storage qualities. Karinellikka had the
total carbohydrate content of 12.88 per cent. Karinellikka contain high amount of Vitamin C
(165.65mg). Unlike other pickle like products, Karinellikka is low in sodium (2.28 mg/100g) but
high in potassium (172.5mg/100g). Karinellikka stored in poly ethane laminated aluminium
packing (PLM) retained sensory qualities and prolonged the shelf life of the product up to 5
months. The total microbial count of Karinellikka was considerably less upto 3 months in all the
three packaging materials and under two storage conditions. Karinellikka can be prepared with
natural ingredients and can be marketed without any artificial ingredients or preservatives.
Karinellikka an Indian gooseberry based preserved food can be substituted for commercial pickles
and have potential to be marketed as a natural product.

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