Brine Lololikka Pickle is a healthy Kerala-style Indian Plum Pickle made with no oil and no masala.
Rich in Vitamin C, antioxidants, and minerals, this tangy red pickle supports digestion, boosts immunity, and cools the body naturally.
Prepared with just water, salt, and green chillies, Brine Lololikka Pickle is light, refreshing, and full of traditional flavor.
This simple Kerala achar is perfect for summer meals, pairs beautifully with curd rice or dal-chawal, and stays fresh for weeks.
A beautiful mix of taste, tradition, and health – no oil, no spice, only purity and memories. (step-by-step-recipe-video)
About Brine Lololikka Pickle – A Traditional Kerala Recipe:
Brine Lololikka Pickle is a beautiful Kerala pickle recipe made with just three ingredients – water, salt, and green chillies.
No oil, no masala, and yet it’s full of flavor, freshness, and tradition.
Over a few days, the natural red fruit releases its colour into the brine, turning the water into a deep ruby tone.
The taste is tangy, mildly salty, and slightly sour, perfect for balancing spicy Indian meals.
Unlike regular pickles, Brine Lololikka Pickle feels light and cooling.
It’s a recipe that speaks of old traditions and natural living, a reminder that the simplest ingredients often create the most memorable flavors.
When I first visited Kerala, I came across a small bright red fruit that immediately caught my attention.
Locals called it Lololikka, also known as Indian Plum (Flacourtia jangomas).
One lady told me with a smile – “Isse hum paani aur namak ke saath daalte hain… na masala, na tel.”
That line stayed with me.
Back home, I decided to try making it myself, a simple, pure recipe called Brine Lololikka Pickle, where the real beauty lies in its minimalism.
Brine Lololikka Pickle – Health Benefits:
This is one of those rare recipes where taste meets health.
Lololikka, or Indian Plum, is rich in vitamins, minerals, and antioxidants.
High in Vitamin C: Strengthens immunity and supports eye health.
Good for Heart: Helps reduce bad cholesterol and improve circulation.
Skin Friendly: Enhances glow and helps reduce inflammation.
Antioxidant & Anti-Inflammatory: Cleanses the body from within.
Natural Detox: Keeps digestion smooth and cools the body naturally.
Since this pickle uses no oil or masala, it’s perfect for those looking for a light, healthy side dish with authentic regional flavor.
Why This Pickle Is Different:
Most Indian pickles are made with lots of oil and spices like mustard seeds, fenugreek, turmeric, and red chilli powder. Which give them their strong flavor and long shelf life.
But Brine Lololikka Pickle is completely different. It stands out because of its simplicity and purity.
Here’s what makes it unique:
No Oil, No Masala: This pickle doesn’t use a single drop of oil or a spoon of masala. It relies only on salt, water, and green chillies. That makes it much lighter, healthier, and easier to digest than regular pickles.
Naturally Fermented in Brine: Unlike most pickles that are cooked or sun-dried, this one is naturally fermented in brine.
The mild fermentation not only preserves the fruit but also produces probiotics that support gut health and improve digestion. The longer it sits, the more flavorful and beneficial it becomes.
Cooling and Refreshing: Traditional pickles can feel heavy or spicy, especially in summer. Brine Lololikka, on the other hand, has a cooling effect on the body.
Its tangy, slightly salty taste makes it perfect for pairing with simple meals like curd rice, khichdi, or dal-chawal.
Full of Health Benefits: Because there’s no oil or spice, all the nutrients in the Indian plum (Lololikka) remain intact. It’s rich in Vitamin C, antioxidants, and minerals, helping with immunity, skin glow, and cholesterol balance.
This is truly a pickle with purpose, every bite brings both taste and wellness.
History and Cultural Significance of Lololikka:
In many parts of Kerala, especially in villages surrounded by greenery and coconut trees, Lololikka trees grow quietly in courtyards and backyards.
Children wait eagerly for the small red fruits to ripen so they can pluck them straight from the tree, some roll them between their palms to remove the sourness before tasting.
The fruit, also known as Indian Plum or Flacourtia jangomas, has been part of Kerala’s traditional diet and home remedies for generations.
Elders used to make brine Lololikka pickle every season, storing it in ceramic jars (bharani) and placing it in a shaded corner of the kitchen.
Over the days, the fruit would slowly change colour, and the house would fill with the gentle aroma of salt and tang.
In old times, Lololikka wasn’t just food, it was medicine in a jar.
It was believed to aid digestion, reduce body heat, and cleanse the system naturally.
The fruit’s juice was also used to treat mouth ulcers, skin issues, and sore throats, especially during the summer months when the body needed cooling.
Today, this simple Kerala pickle recipe is a beautiful reminder of traditional wisdom recipes made not for convenience, but for balance and health.
Bringing back dishes like this helps us reconnect with the slow, mindful ways our elders lived, where even a small jar of pickle carried stories, memories, and care.
Serving Suggestion:
This No Oil Pickle Recipe adds a burst of tangy freshness to your meals. Try it with:
Curd rice or dal-chawal for a light, refreshing touch.
Upma, idli, or poha for a South Indian twist.
Roti or paratha – as a mild tangy side.
Mix a spoon of brine water in buttermilk for a natural probiotic drink.
Its bright red brine water also works as a quick flavor enhancer for salads or chaats.
Storage Suggestion:
Store in a clean, dry glass or ceramic or glass jar only.
Always use a dry spoon to take out the pickle.
Keep refrigerated after 2-3 days of brining.
It stays fresh for up to 2 months in the fridge.
The longer it sits, the more flavorful it becomes.
Pro Tips:
Roll the Lololikka gently between your palms to reduce astringency.
Always use boiled and cooled water for the brine. (you can also pour slightly warm water)
Avoid adding oil, it will spoil the natural flavor.
Keep fruits completely submerged to prevent mold.
The jar should always be airtight and kept away from direct sunlight.
Why You Should Make Brine Lololikka at Home:
If you love discovering regional recipes that are nearly forgotten, this one’s a gem.
Watching the jar slowly turn red feels like watching nature do its magic.
It’s simple, pure, and deeply rooted in Kerala’s tradition a recipe that nourishes both the heart and body.
Looking for Some More Recipes Like This:
If you enjoyed this Brine Lololikka Pickle, here are some more traditional and healthy pickle recipes you might love trying next:
Each of these recipes carries a story, just like Brine Lololikka. Connecting old traditions with today’s healthy kitchen.
Try them, and bring back those forgotten flavours that make every Indian meal complete.
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Basic Ingredients Used to Make This Recipe:
Every recipe has its soul hidden in its ingredients, and this Kerala Pickle Recipe is a perfect example of how just a few basic things can create something extraordinary.
Here’s why each ingredient matters and what role it plays in making this pickle so special:
Lololikka (Indian Plum / Flacourtia jangomas) : This small, bright red fruit is the heart of this recipe. It gives the pickle its unique tangy flavor and stunning red colour.
Lololikka is rich in Vitamin C, antioxidants, and minerals that help improve immunity, skin, and overall health.In Kerala, it’s known for its natural cooling properties and is used in traditional medicine to aid digestion and reduce inflammation.
Salt: Salt is the key preservative here. It helps draw out the juices from the fruit, creating the brine, and prevents spoilage.
It balances the sourness of the fruit and enhances its natural flavour. Salt also supports mild fermentation, giving the pickle that perfect tang over a few days.
Water: Water is what turns this into a brine pickle instead of a regular achar. Boiled and cooled water ensures the pickle stays fresh and safe.
As the fruit releases its colour and flavour into the water, the brine becomes a tangy, probiotic liquid, good for gut health and digestion.
Green Chillies: Green chillies add a mild spicy kick that balances the fruit’s sourness.They also release a subtle aroma that blends beautifully with the tangy flavour.
How to Make Kerala Pickle Recipe:
Let us learn how to make Brine Lololikka Pickle Recipe with my easy to follow step by step method. You can download the below recipe card for easy reference.
Brine Lololikka Pickle
Equipment
Ingredients
- 2 cups Lololikka Indian Plum / Flacourtia jangomas
- Salt as per taste
- 3 to 4 Green Chillies slit or roughly chopped
- Water as needed, boiled and slightly cooled
Instructions
- Wash the Lololikka thoroughly and pat them dry with a clean cloth.
- Add the Lololikka to a clean, dry glass or ceramic jar.
- Slit a few green chillies and add them to the jar.
- Add salt.
- Then add boiled and cooled water to the jar until the fruits are fully submerged. (You can add little warm water also, just make sure that after adding let it cool down completely then cover).
- Close the jar tightly and keep it in a cool shaded place for 2–3 days.
- When the brine turns red and tangy refrigerate the pickle.
- The flavour deepens beautifully over time.
Nutrition
Frequently Asked Question About This Recipe:
Is Brine Lololikka really healthy?
Yes, it’s packed with Vitamin C and antioxidants, and has no oil or masala, making it light and good for digestion.
How long does it take to be ready?
It’s ready to eat in 2-3 days but tastes best after 5 days.
Can I use unripe fruits?
Yes, unripe fruits are fine – just roll them between your palms to reduce the astringency.
What’s the best way to store it?
In a glass or ceramic jar, refrigerated. Avoid plastic.
What dishes does it go well with?
It pairs beautifully with South Indian meals, parathas, or even as a tangy snack.
What does Brine Lololikka taste like?
It has a tangy, salty, and slightly sour taste with a natural fruity flavour. As it ferments, the flavour deepens and the brine turns beautifully red.
Is Lololikka the same as Indian Olive or Indian Plum?
Lololikka is commonly known as Indian Plum (Flacourtia jangomas), which is different from Indian Olive (Elaeocarpus serratus). It’s smaller, red when ripe, and often used in brine or jams in Kerala.
How long does Brine Lololikka Pickle last?
It stays fresh for up to 2 months if stored in a clean, dry glass or ceramic jar and refrigerated after fermentation.
Can I add spices or oil to this pickle?
Traditionally, no. This recipe is known for being oil-free and spice-free. Adding oil or masala will change the natural brine flavour.
Why does the pickle water turn red?
The natural pigments in the Lololikka fruit skin dissolve in the saltwater brine, giving it a beautiful deep red colour.
How do I know if my Brine Lololikka Pickle is ready?
You’ll notice the colour of the brine changing to red and a slightly tangy aroma.
It usually takes 2–3 days at room temperature.
What kind of water should I use for brine?
Always use boiled and cooled water to prevent contamination or mold growth.
Can I eat the brine water too?
Yes! The brine is full of natural probiotics and can be added to buttermilk (chaas) or used as a refreshing digestive drink in small amounts.
Can I make Brine Lololikka with unripe fruits?
Yes, but unripe fruits are more astringent.
Is this pickle suitable for summer?
Absolutely! It’s a cooling, oil-free pickle perfect for hot and humid weather.
It pairs wonderfully with simple summer meals like curd rice, dal-chawal, or lemon rice.
My Recommended Product:
For pickles like Brine Lololikka, I always prefer storing them in a glass or ceramic jar (bharani).
These jars help retain the natural flavour and colour of the brine without any chemical reaction.
Unlike plastic containers, glass and ceramic jars are non-reactive, easy to clean, and perfect for long-term storage.
If you’re planning to make more homemade pickles or fermented recipes, investing in a good quality glass jar is worth it.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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