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Neer Nellikai Recipe with step by step pictures. Gooseberries has innumerable health benefits,so include it in any form in your regular diet. This tastes best with curd rice.
TABLE OF CONTENTS
1.📖 Recipe Card
2.Neer Nellikai Recipe
3.Neer Nellikai Recipe Step by Step
Neer Nellikai Recipe
I love making pickles, because they transform any simple meal into a tasty one. Whenever i dont have time to make lunch, i used to have a pile of rice, curd and pickles..YUM YUM..
Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda
Maavadu
Gooseberry pickle
Gooseberry Thokku
Ingredients for Neer Nellikai
- Gooseberry - 15 to 20
- Water as needed to cover the gooseberry
- Salt to taste
- Sugar - 1 tbsp
- Turmeric Powder / Manjal Podi - ½ tsp
For Seasoning:
- Oil - 2 tsp
- Mustard Seeds / Kaduku - 1 tsp
- Asafoetida / Hing / Kaya Podi - ¼ tsp
For Roasting and Grinding:
- Fenugreek Seeds / Vendayam / Methi - ½ tsp
- Dry Red Chillies - 6 to 8
- Kashmiri Dry Red Chilli - 6 to 8
This pickle is my all time favourite. Grandma used to make this. But she dont add those spice powders, she make it with ginger, green chilli and gooseberry which is covered with water and salt. YUM YUM..
This pickle is so tasty, the water from the pickle is more tasty. I can drink it all by itself ..
Hope you will give this a try and let me know how it turns out for you..
How to Make Neer Nellikai
- Take the roasting ingredients in a pan and roast till golden. Take it in a blender and powder them.
- Take gooseberry in a pot and cover with water. Add in salt and turmeric. bring it to a boil.
- Add in the powdered mix and sugar. Mix well and boil once more. Turn off the heat.
- Now make seasoning by heating oil and crackling mustard and asafoetida in it.
- Pour this over the gooseberry and mix well.
- Let this cool down. Now store this in a clean bottle in fridge.
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📖 Recipe Card
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Neer Nellikai Recipe
Neer Nellikai Recipe with step by step pictures. Gooseberries has innumerable health benefits,so include it in any form in your regular diet. This tastes best with curd rice.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 232kcal
Ingredients
- 15 to 20 Gooseberry
- Water as needed to cover the gooseberry
- Salt to taste
- 1 tbsp Sugar
- ½ tsp Turmeric Powder / Manjal Podi
- For Seasoning:
- 2 tsp Oil
- 1 tsp Mustard Seeds / Kaduku
- ¼ tsp Asafoetida / Hing / Kaya Podi
- For Roasting and Grinding:
- ½ tsp Fenugreek Seeds / Vendayam / Methi
- 6 to 8 Dry Red Chillies
- 6 to 8 Kashmiri Dry Red Chilli
Instructions
Take the roasting ingredients in a pan and roast till golden. Take it in a blender and powder them.
Take gooseberry in a pot and cover with water. Add in salt and turmeric. bring it to a boil.
Add in the powdered mix and sugar. Mix well and boil once more.
Turn off the heat. Now make seasoning by heating oil and crackling mustard and asafoetida in it.
Pour this over the gooseberry and mix well.
Let this cool down. Now store this in a clean bottle in fridge.
Video
Notes
1)Always use clean spoon and bottle while handling this pickle.
2)This pickle stays good for more than 10 to 15 days in fridge.
Nutrition
Calories: 232kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 25mg | Potassium: 899mg | Fiber: 5g | Sugar: 26g | Vitamin A: 2614IU | Vitamin C: 392mg | Calcium: 42mg | Iron: 3mg
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Neer Nellikai Recipe Step by Step
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| First lets make the spice powder.. Take fenugreek seeds in a pan |
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| add in dry red chillies, i used kashmiri chill for colour, you can skip that |
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| roast them till it turns golden |
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| take them in a blender |
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| crush them into a powder |
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| Take washed gooseberry in a pan |
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| cover it with water |
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| add little turmeric |
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| and some salt |
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| put it on heat |
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| bring it to a boil |
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| add in the crushed powder |
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| and little sugar |
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| bring it to boil once |
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| Take it off the heat |
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| Heat some oil in a small pan |
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| add in mustard |
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| and little asafoetida / hing |
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| pour this over the pickle |
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| Mix well |
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| Leave this cool completely |
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| take a clean jar |
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| spoon the pickle in |
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| yum |
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| cover it and store it fridge |
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| Enjoy with curd rice |
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About Aarthi
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Reader Interactions
Comments
Kiah
looks yummy
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