nellikka uppilittathu

nellikka uppilittathu

Nellikka Uppilittathu or Indian Gooseberry in Brine

Indian gooseberry is always good for health no matter how you cook them or preserve them. Nellikka uppilittathu is a traditional recipe from Kerala where the gooseberries are cooked and soaked in brine solution with  chillies, herbs and spices.

‘Uppilittathu’ means soaked in brine solution or salted water. Basically it’s done to preserve something, but apart from preserving ,uppilittathu is a delicacy by itself. You can just eat them, they become just tender and so flavorful when soaked in brine solution and it can be kept for weeks and as wines they get better with time.


Here in this recipe I have used kanthari or bird eye chilly to maintain the authenticity, though you can substitute it with chilly of your choice.I like bird eye chilly personally, here in this recipe I have used them luxuriously as I wanted the spiciness to dominate..

bird eye chilly or kanthari mulaku

bird eye chilly or kanthari mulaku


  • Gooseberry – 500gms
  • Bird eye chilly- 50 gms
  • Curry leaves – 1 sprig
  • Vinegar- 1 Tbsp,optional
  • Salt to taste
  • Water as needed


  1. Soak the gooseberries and wash them thoroughly.
  2. Dry the gooseberries using a clean cloth.
  3. Allow the water to boil in container and let cool down completely.
  4. Take goose in a container, add water, chilly,curry leaves and salt.
  5. Cover with the lid and shake well.
  6. Let it sit for a week before you start using them.

Note: you can also add vinegar, which helps to tenderize the gooseberries and also will increase the shelf life.


Bone Appetite & Happy Cooking!




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