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Nellikai (Gooseberry) Murabba

‘Murabba’ is an Arabic term for a sugary fruit preserve made with fruits, sugar, and spices. Gooseberry Murabba can be prepared using whole gooseberries, chopped gooseberries, or ground gooseberry paste. In my recipe, I used gooseberry paste and jaggery instead of white sugar. It can be enjoyed in small amounts directly or served as a condiment with chapati or toasted bread.

Nellikai (Gooseberry) Murabba

Recipe by S Kamala
Recipe rating: N/A
Course: PickleCuisine: IndianDifficulty: Easy

1 bowl

Prep time


Cooking time



This Murabba can be taken 1/2 to 1 teaspoon directly or served like pickle with chapati/toasted bread.


  • Big size gooseberry – 10

  • Jaggery powdered – 1 to 1 and 1/2 cups

  • Ghee – 1 to 2 teaspoons

  • Red Chilli Powder – 1/4 teaspoon

  • Dry Ginger Powder (Sukku Podi) – 1/2 teaspoon

  • Cardamom Powder – 1/4 teaspoon

  • Salt – 2 pinches


  • Wash and dry the gooseberries, then steam them for 10-15 minutes on a steamer or idli plate. Let them cool, remove the seeds either by pressing or cutting them out, and then grind the gooseberry pieces into a paste.
  • Heat a teaspoon of ghee in a thick pan, add the gooseberry paste, and sauté briefly on low heat. Stir in powdered jaggery, blending well, and cook on low flame, stirring continuously.
  • Season with red chilli powder and salt, mix thoroughly, and continue cooking until the mixture thickens, stirring occasionally.
  • Finish by adding dry ginger powder and cardamom powder, mixing well. Cook until the mixture is thick, then remove from heat.

Recipe Video

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