NEER NELLIKAI
Neer nellikai is a pickle out of gooseberries in salt water and grounded spices.A delectable pickle that has a peculiar taste it is loaded with goodness.It has almost no oil so can be had heartily by any one.As we all know gooseberry has many health benefits and is a major source of vitamin C.Grandma used to sun dry gooseberries with a little salt smeared on top and then when they were totally dry used to eat as a digestive.Similarly you can soak them in sugar syrup too and sun dry them.Moving to pickle making,this one involves very less effort and can be made very quickly too. Neer means water and it tastes divine with the spices that goes into it.This has low shelf life so consume within 10 days.Now to the less oily and tasty recipe of Neer Nellikai.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 20 Gooseberries -
- 1 tsp Turmeric powder-
- 8 - 10 chilly Red -
- 2 tsp Fenugreek seeds / Methi -
- 1 pinch Asafoetida
- to taste Rock salt -
- 1 tsp Sesame oil -
Ingredients
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- Wash the gooseberries and set aside.
- Take a pan and add water just enough for the gooseberries to immerse and bring them to a boil and add salt and turmeric powder to it.
- Dry roast seperately fenugreek in a pan.
- Now dry roast red chillies.
- Put them in a blender once they cool down.
- Powder finely.
- In a pan temper mustard seeds with sesame oil and when crackle add asafoetida and a cup of water and then lastly the gooseberries.
- When all the flavours are amalgamated in the water bring to two boils and switch off the flame.
- Enjoy with curd rice, rotis or even upmas. The water is simply delicious.Try it out for as a change from the regular oily pickles to a healthier version of a simple pickle.
Notes
Since this pickle has low shelf life boil the water well and cool it completely before transferring it to a jar.
Add a tiny bit of jaggery when the water is boiling as it will enhance the taste of the pickle.
As always store the pickle in a clean jar and always use a clean and dry spoon while serving.
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