Uppu Nellikai recipe with step-by-step pictures. Gooseberries in brine is the easy and tasty way to preserve goose berries for a long time.
Uppu Nellikai Recipe
Uppu nellikai recipe is a very simple process of preserving gooseberries in brine. The method is basic but you have to follow few tips and tricks so the nellikai doesn’t spoil.
About Uppu Nellikai Recipe
Nellikai in brine is a simple way to preserve gooseberries. This same method can be used for carrots, cucumbers, pineapples. This method is from kerala and is easy to follow as well.
Washed and dried gooseberries are preserved in water and salt solution. You can make this in under 5 to 10 mins. The brining process takes maximum 2days. You can start consuming this within one or 2 days. Vinegar can be used or skipped. But I like to use vinegar because it helps in preserving the gooseberries without spoiling it.
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Ingredients for Uppu Nellikai Recipe
- Gooseberries
- Salt
- Water
- Vinegar
- Green chillies
- Optional, Ginger can be used.
How to Make Uppu Nellikai
Pre-preparations
Wash and dry gooseberries. Make sure the gooseberries are completely dry. Set aside. Bring water to boil in a sauce pan. Add salt in the water. Once it starts to boil, switch off the flame.
Preserving Gooseberries
Add in gooseberries and set aside for 30 mins till it gets warm.
Storing
Now take a clean and dry glass or ceramic jar with a lid. Pour the water with gooseberries into the jar. Add in green chillies and vinegar.
Brining
Cover with lid and set aside at room temperature for at least a day for the gooseberry to brine. Serve.
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Uppu Nellikai Recipe | Salt Gooseberry in Brine
Uppu Nellikai recipe with step-by-step pictures. Gooseberries in brine is the easy and tasty way to preserve goose berries for a long time.
Notes
- Wash and dry the gooseberries completely. The gooseberry has to be dry, no water residue should be present.
- The jar in which you are preserving the gooseberry has to be dry without any water which will extend the shelf life.
- Adding vinegar preserves the gooseberry and the water from fungus or mould formation.
- Always use dry spoon when taking gooseberry out, no wet spoons or hands should be used. You can use dry tongs as well.
- Sliced ginger can be added in the water.
Nutrition Facts
Uppu Nellikai Recipe | Salt Gooseberry in Brine
Amount Per Serving (1 servings)
Calories 8
% Daily Value*
Fat 0.01g0%
Saturated Fat 0.001g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.001g
Sodium 1475mg64%
Potassium 3mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 0.01g0%
Vitamin A 4IU0%
Vitamin C 3mg4%
Calcium 5mg1%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Uppu Nellikai Recipe with Step by Step Pictures
1)Wash and dry gooseberries. Make sure the gooseberries are completely dry. Set aside. Bring water to boil in a sauce pan. Add salt in the water. Once it starts to boil, switch off the flame.
2)Add in gooseberries and set aside for 30 mins till it gets warm.
3)Add in gooseberries and set aside for 30 mins till it gets warm.
4)Now take a clean and dry glass or ceramic jar with a lid. Pour the water with gooseberries into the jar.
5)Slit green chillies
6)Add in green chillies
7)Add in vinegar.
8)Cover with lid and set aside at room temperature for at least a day for the gooseberry to brine. Serve.
Tips & Tricks
- Wash and dry the gooseberries completely. The gooseberry has to be dry, no water residue should be present.
- The jar in which you are preserving the gooseberry has to be dry without any water which will extend the shelf life.
- Adding vinegar preserves the gooseberry and the water from fungus or mould formation.
- Always use dry spoon when taking gooseberry out, no wet spoons or hands should be used. You can use dry tongs as well.
- Sliced ginger can be added in the water.
Storage
This pickle can be stored at room temp for over a month.
Serving Suggestions
This pickle can be served as a appetiser or a snack. It taste amazing.
