Kerala Style Uppilitta Manga or Mangoes in brine is one the ways of storing raw organic mangoes. Please try this recipe, and don’t forget to send me your feedback. Do not fill the jars to the brim, leaving a little space before covering with the lid. You will see that some of the gooseberries would have split along the side. Add garlic cloves, curry leaves and stir until garlic turns reddish brown. Appam is a staple breakfast of Malayalee’s or to be more specific for Christians from Kerala, India. Take gooseberries in a glass bottle and add slit green chillies and salt. “Nellikka” is called in Malayalam and “Uppilitta” means soaked in Salt water. My in-laws never used drum stick leaves, later my mother-in-law started to make thoran whenever I am there at her place for vacation. SALTED INDIAN GOOSEBERRY – UPPILITTA NELLIKA. Let it cool a bit and then transfer the gooseberries with the liquid they were boiled in, into sterile glass jars. I always like to have home grown vegetables. I was amazed to see that she uses Uppilittathu Nellikka as a base for making variety of condiments / chutneys. Add the gooseberries to the water, turn down the heat and let it simmer uncovered till the gooseberries are soft but not mushy. Since I do not have it, I have used normal Green chilli. Back in school days, on my way back to home, the sight of Kulfi, roasted Peanuts, Chanas, Chiki’s, Berr and then the Mangoes are Gooseberries floating in brine solution made me all the more hungry and drooling. Nellikka is extremely sour, bitter and astringent. Pour boiled and cooled water into it so that the gooseberries are completely immersed. Give a good stir. Its a Super healthy and gluten free recipe. To check if theyu2019re done, take one out and let it cool slightly. Method of preparation of Karinellikka (Nellikka Karuppichathu) or Black gooseberry pickle Wash the gooseberries in clean running water and keep it aside. The taste, color, preparation, and the spices used, vary from place to place. Transfer the contents into a jar. This pickle is best stored in the refrigerator. Obviously, thru his belly. Though it taste awful for a beginner, but Nellika / Gooseberries is good for immunity boosting and is rich in Vitamin C, no matter how you cook them or preserve them. Mix a little amla powder (unakka nellikka podi) with water or you could also dry amla (grind with a little water and mix with 2 tsp of lime juice) Leave it on for 1/2 an hour and wash off with water Amla powder can also be used in the combination of tulsi leaves – Grind 10 tulsi or basil leaves with a little water and mix this pate into the amla paste and apply on the scalp . Indian gooseberry is always good for health no matter how you cook them or preserve them. My Mother-in-law is a smart cook. After 2-3 days, it will start soaking in the salt water and I used to eat it whenever I want. The Keralian vegetarian feast known as Sadya, served on Banana leaf is short off without this Instant Mango pickle. Recipe for UppuManga /Uppilitta Kannimanga /Salted Raw Mangoes in Brine /Brined Tender Mangoes Preparation Time : 10 minutes + Maturing Time : atleast 1 month . Crush or grind the ingredients like ginger, garlic pieces, bird’s eye chilies, turmeric powder and curry leaves to form a coarse mixture. Press it lightly. Tight the lid, and you can use this after one week. During the evening walks my parents manage to get some borrowed drumstick leaves from someone’s courtyard or the buildings garden. After moving to UAE finding drumstick trees around our surroundings was rare. Mix well. Bring down the heat and add chilly powder, fenugreek powder, hing and salt. The container should be clean and dry. So during my vacation at my native, I try to use mostly home grown organic vegetables like raw jackfruit, drumstick leaves, baby green spinach, stem of banana, blossom of banana, raw papaya, yam, tapioca, arrowroot, coconuts etc. Though I am originally from Kerala, but based outside kerala, hence I was not so used to Keralian food, neither fond of it. Here I have used my spices luxuriously as I wanted the spiciness to dominate. You can also add 1/4 cup grated coconut while grinding for a variation. In a big vessel, pour the water along with some more salt and allow it to come to boil. « Blood/ Red Spattered Almond-Vanilla Sugar Cookies For Halloween, Apple Jam With Allspice & Chilli Flakes ». Chop the onion and chilies and pulse them in a grinder along with the gooseberry. Add the salt and turmeric powder, stir and let the water come to a boil. To maintain the authenticity of this recipe, use Birds eye chilli, commonly known as kanthari to Keralite’s. Makes : One medium ceramic jar ‘bharani’ or 2 big glass jar . Put a largish pan of water to boil (about 2/3rds full of water). Keep aside. Add salt and transfer the chutney to a bowl. Make sure the gooseberries are completely covered with the brine. Uppu Nellikkai/ Uppilitta Nellikka (Indian Gooseberries/ Amla in Brine. Slits & pricks are done on gooseberries for the salt to absorb fast. This time when my mom came, she bought the brined gooseberries after draining the salt water. You may use the Brine to prepare Morru kachiyathu (typical Kerala style yogurt based curry). Uppilitta Nellikka Achar / Salted Gooseberry Pickle I love the salted gooseberries, so whenever I get some gooseberries in the market, I will buy and keep it stored in brine. When i made. Jan 11, 2019 - Is Amla something that you would like to eat raw? I don't.. Uppilitta Nellikka along with it i also pickled Beetroots, following same method. In the meantime, slit the chilies, half the garlics and slice up the ginger. 3. - Keep it refrigerated to retain the crunch. When you soak the gooseberries in salt, the salt negates the bitterness and then you have it whole or make pickles or condiments. Indian gooseberry – Nellikka-Amla Botanical Name – Embelic Myrobalan. Reply. Usually I am the one to do groceries, but if for any reason Mr.B happens to do the marketing, it goes without saying he will shop for gooseberries though he may forget the rest. I will definitely try this one. - You may add in a spoon of Vinegar, if you like to have it sour. Add the gooseberries to the water, turn down the heat and let it simmer uncovered till the gooseberries are soft but not mushy. Check for the salt, if required, you can add more. Doesn’t it sound like magic – try out yourself. When the soaked gooseberries are vanished, I don’t throw of the brine. Prick gooseberries with a fork and rub salt all over them. Nellikka uppilittathu / Indian gooseberries in brine is a traditional recipe from Kerala where the gooseberries are cooked and soaked in brine solution with chillies, herbs and spices. In winter I am a bit lazy t, “Nellikka” is called in Malayalam and “Uppilitta” means soaked in Salt water. My MIL avoided making Appam as she did not get good quality yeast where she lives. - Always use dry spoon or fork to take the gooseberries. Boil 1.5 cup of water in a saucepan and then cool to room temperature. Nellikka Pachadi Recipe, Ingredients, Easy Steps, Photos. Take a clean and dry vessel. My husband has typical kerala taste buds and what’s the best way to get into a man’s heart? Add salt and the chopped gooseberries and saute for couple of minutes. NOTES * These gooseberries are perfect thirst quencher on a hot summer day.Pop one in the mouth and drink water to feel the difference. Sanskrit – Amalaki Hindi – Amla; Bengali – Amlaki. 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