Kiru Nallikaayi Uppina kaayi is the pickle made using the Indian gooseberries, the smaller variety of gooseberries. These berries are tart and sweet. These berries are my weakness and I can go into any strangers house with this tree asking for them :). This is the season for these berries and I buy them in huge quantities to have them as is or make chutney, pickle or even a spicy tangy rice. Kiru Nallikaayi Uppina kaayi is a simple pickle that is ready in 3 days unlike other pickles that needs resting for a long time. Kiru Nallikaayi Uppina kaayi more an instant pickle. Also try Sun-dried Tomato pickle if you love pickles and you will love it.
* Kiru Nallikaayi = Small Indian Gooseberry
Uppinakaayi = Pickle
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
Method
Segregate the good gooseberries from the bad ones. Wash them well and let it air dry overnight.
In the morning, in a clean and completely dry bottle layer the gooseberries and salt one after the other.
Cover the bottle and place it for a day in the sun.
The gooseberries will sweat and leave a lot of water.
Use this water and to grind the chillies in a blender.
Blend it till it is a smooth paste.
Mix this chilly paste to the gooseberries. Use only dry and clean wooden spoon. Even a little bit of moisture will spoil the pickle.
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.
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.
Have it with hot steamed rice along with some ground nut oil or have it with curd rice.
PS:
*Never use wet gooseberries,wet bottle or wet spoon. Any bit of water will spoil the pickle.
*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.
*If the pickle gets thick and you like more of the liquid, then add some boiled and cooled water.
- 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
- Segregate the good gooseberries from the bad ones. Wash them well and let it air dry overnight.
- In the morning, in a clean and completely dry bottle layer the gooseberries and salt one after the other.
- Cover the bottle and place it for a day in the sun.
- The gooseberries will sweat and leave a lot of water.
- Use this water and to grind the chillies in a blender.
- Blend it till it is a smooth paste.
- Mix this chilly paste to the gooseberries. Use only dry and clean wooden spoon. Even a little bit of moisture will spoil the pickle.
- 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.
- 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.
- Have it with hot steamed rice along with some ground nut oil or have it with curd rice.
- PS:
- *Never use wet gooseberries,wet bottle or wet spoon. Any bit of water will spoil the pickle.
- *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.
- *If the pickle gets thick and you like more of the liquid, then add some boiled and cooled water.
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