Nellikayi uppinakayi ( amla pickle)

 

Ingredients

Bettada Nelli kayi ( amla// gooseberry)—15 to 20

Magali beru( makali beru)—3 big ones

Hunase kayi—3 

Mangai shunti —6

Ingredients for masala powder 

Dry red chillies ( bydagi variety) ona menasina kayi//red chillies —100 grams 

Sasive (mustard seeds//rai)—1/4 cup

Salt—1 tablespoon +1/2 teaspoon 

Hing (ingu//asafoetida)—1 teaspoon 

Water —4 to 5 cups 

Sterilised bottles

Method 

Wash nellikayi,hunase kayi,magali beru,mangai shunti separately and dry them completely.

Firstly peel the skin from hunase kayi and chop them into small pieces.

Transfer them into a mixer grinder jar and add one cup of water ,and grind them .

Strain onto a vessel to extract juice.

Do it for 3 to 4 times to extract the juice completely.

Discard the residue.

next peel the skin from magali beru,and mangai shunti,and chop them into small pieces.

Chop Nelli kayi into big pieces,don’t discard the seed .

Then transfer the red chillies into a mixer grinder jar ( no need to fry them),and grind coarsely.

Then add salt,hing,sasive,few pieces of mangai shunti,magali beru,grind them again.

Next add hunase kayi water ( juice) little by little and grind to a smooth paste.

Do not add all the juice at once,add only required  amount.

Finally mix Nelli kayi pieces,ground masala paste,chopped mangai shunti,magali beru pieces to the remaining juice .

Mix everything together well.

Pour into a sterilised bottle or jaadi and keep it aside.

Consume after 3 to 4 days.

Very tasty pickle is ready to taste

Store in refrigerator for longer shelf life.

This is a traditional recipe from malenaadu.