Ingredients:
5 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)
1.5 cups Salt
Recipe:
Wash the gooseberries, wipe them using a clean cotton cloth.
Keep them under sunlight for about 3-4 hrs, mash them using any hard material like stone.
Remove the seeds from gooseberry, add around 1/2 cup of salt, mix well and put them in a plastic/glass jar and cover the lid tightly.
Keep this for around one week until it becomes smooth and mix this mixture 3 days once.(If it is not smooth, crush them in a mixer and keep it for next 2-3 days.)
Grind them into smooth paste by adding required amount of salt(around 1 cup) without adding any water as shown in the picture below.
Store this in a glass/plastic jar/bottle. Apply little amount of salt on top of it, cover the lid properly. This can be used after 6 months. It can be used up to 3-4 years without any refrigeration. For longer shelf life preserve this in a refrigerator. This can be used for preparing Tambli and Gojju and its good for digestion.
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5 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)
1.5 cups Salt
Recipe:
Wash the gooseberries, wipe them using a clean cotton cloth.
Keep them under sunlight for about 3-4 hrs, mash them using any hard material like stone.
Remove the seeds from gooseberry, add around 1/2 cup of salt, mix well and put them in a plastic/glass jar and cover the lid tightly.
Keep this for around one week until it becomes smooth and mix this mixture 3 days once.(If it is not smooth, crush them in a mixer and keep it for next 2-3 days.)
Grind them into smooth paste by adding required amount of salt(around 1 cup) without adding any water as shown in the picture below.
Store this in a glass/plastic jar/bottle. Apply little amount of salt on top of it, cover the lid properly. This can be used after 6 months. It can be used up to 3-4 years without any refrigeration. For longer shelf life preserve this in a refrigerator. This can be used for preparing Tambli and Gojju and its good for digestion.
