KIRu Nallikaayi Uppina Kaayi - Gooseberry Pickle
 
Kiru Nallikaayi Uppinakaayi is the pickle made using the smaller Indian gooseberries. These berries are tart & sweet & pickle is ready in 3 days.
Ingredients
  • 4 cups - Indian gooseberries, washed and airdried
  • 3 fistful - Rock salt
  • 3 fistful- Byadgi chilli, not too spicy but gives out good colour

  • For tempering
  • 2 tbsp - Filtered oil
  • 1 tbsp - Mustard seeds
  • 1 tsp - Asafoetida
Instructions
  1. Segregate the good gooseberries from the bad ones. Wash them well and let it air dry overnight.
  2. In the morning, in a clean and completely dry bottle layer the gooseberries and salt one after the other.
  3. Cover the bottle and place it for a day in the sun.
  4. The gooseberries will sweat and leave a lot of water.
  5. Use this water and to grind the chillies in a blender.
  6. Blend it till it is a smooth paste.
  7. Mix this chilly paste to the gooseberries. Use only dry and clean wooden spoon. Even a little bit of moisture will spoil the pickle.
  8. Cover the bottle and let it sit on the platform for a week. Keep shuffling the gooseberries everyday to avoid any fungus growing on it.
  9. For tempering, heat oil in a saucepan. Add mustard seeds and let it crackle. Add hing and let it bubble up. Add this to the pickle and place it in the refrigerator.
  10. Have it with hot steamed rice along with some ground nut oil or have it with curd rice.
  11. PS:
  12. *Never use wet gooseberries,wet bottle or wet spoon. Any bit of water will spoil the pickle.
  13. *Taste the gooseberries beforehand. Depending on how tangy the berries are, adjust the salt and chilly accordingly. Start with less salt. Add more while adding chilly paste.
  14. *If the pickle gets thick and you like more of the liquid, then add some boiled and cooled water.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/kiru-nallikaayi-uppina-kaayi-gooseberry-pickle/