Friday, October 28, 2011

Uppilitta Nellikka Chutney

  1. Brined Gooseberry /Uppilitta Nellikka - 3 large
  2. Brine - to taste (use this instead of salt)
  3. Fresh grated coconut - 1/2 cup
  4. Birdseye chilli /Kanthari mulaku - 5 (substitute with green chillies if necessary)
  5. Shallot - 1 small
  6. Curry leaves - few

Remove seeds from gooseberry but cutting into sections, discard the seeds.

Add all the ingredients to a blender/food processor and grind until all ingredients are mixed and coarsely ground.
Serve with rice.

Note: To make Gooseberry in Brine .
Wash and dry the gooseberry
Boil enough water to cover the gooseberry once you add it to a bottle.
Add salt to taste - the water should be salty - slightly less than ocean water
Let the water cool .
Add chillies to taste and the washed and dried gooseberry and mix well.
Keep aside for 2 weeks before you start using it.
The longer it keeps the softer and better it tastes.


  1. Woww yummy chutney, simply inviting.

  2. Nice chutney. Worth trying it as everything is readily available here. Thanks for sharing it.


Popular Posts