During the season of gooseberries we usually buy the gooseberries in large quantity to prepare Usiri Avakaya(Gooseberry pickle) and this niluva Usirikaaya(preserved Gooseberry chutney).My MIL prepares a special Amla candy which tastes really nice too.This preserved chutney can be stored for almost an year and can be used to prepare Usirikaya pacchadi,Usirikaya Pulihora or raita when ever needed.The process is quite simple to make and if you have this raw gooseberry chutney you can whip the chutney in no time.
Niluva Usirikaya | Preserved Gooseberry Recipe:
shelf life:1 year
Prep time: 20 mins | Cook time: nil | Total time: 20 mins
Cuisine: South Indian | Category: Accompaniments
Ingredients:
1/2 kg big plump Gooseberries
2 tsp Turmeric powder
Salt(roughly 2-3 tbsp)
Method:
- Wash and wipe gooseberries and spread them on a kitchen napkin to let the extra water dry off.
- Cut the gooseberries into pieces by removing the seeds.
- Grind chopped gooseberries with salt and turmeric powder to a coarse paste in whipper mode.Make sure all the pieces were ground.
- Remove the mixture and store it in a clean glass bottle.This can be stored up to an year.
Prepare Chutney or Rice with it when needed.
Notes:
- This can be stored for an year and can be used to prepare chutney and rice variety with it.
- The amount of salt I mentioned is approximate,please feel free to add the salt accordingly.Also do remember that it should be prepared more on the salty side so that it can be stored for long period as salt acts as a preservative.
- Use a clean spoon to remove the required portion and also do not store it in steel containers.
- The color changes over a period of time.
If you are interested check other gooseberry recipes here.
Looks lovely
ReplyDeleteNice one and new to me..
ReplyDeletelooks so yummy and healthy.. so easy too
ReplyDeleteThis brings back memories from back home..Thanks
ReplyDeletewhat a beautiful colour...someting interesting and new
ReplyDeleteLooks as radiant as the Sunshine!Beware it's all mine!!
ReplyDeleteLook great !
ReplyDeleteThat's something new to me.. Looks awesome :)
ReplyDeleteThat's really tempting & delicious, unique recipe!
ReplyDeleteWow prathiba...this is so very new to me....I have to try it this summer with frozen gooseberries though....how have you been?
ReplyDeletei want the chutney recipe too Prathy! love that glass jar
ReplyDeleteChaala baavundi...looking very nice...
ReplyDeleteWOW! WHAT A BRIGHT COLOR.... SHINING LIKE A GOLD ,THIS GOOSEBERRY RECIPE HAS RICH HEALTHY VALUES PARTICULARLY FULL OF VITAMIN C .WORTH TRYING.
ReplyDeleteWe dry amla ..never tried it this way ..looks gud ..
ReplyDeleteIs this recipe for amla? I have picked gooseberries (the English fruit which people either love or hate) and am looking for an Indian recipe to use this fruit...
ReplyDelete@anonymous..this is the way how we preserve the amlas in south Indian, we can use it to prepare spicy chutneys, rice variety. i have given the links above..plz check them i have even pickles and sundried candy using amlas
ReplyDeletedo we have to freeze it or will it stay fine at room temperature?
ReplyDeleteI had followed your instructions of North Indian mixed Veg pickle and it turned out really delicious. It has lasted for almost 3 months now. Thanks to you.
ReplyDeleteI had eagerly attempted your Niluva Usirikaya Pacchadi recipe and it tasted really nice. But it lasted only 1 week at room temperature. After a week it got moulds on it.
Could you please confirm if this needs to be dried in the sun or to be refrigerated to last longer?
Thank you.
Abi