Then Nelli

Then Nelli is whole gooseberries soaked in honey. The nellikai is cleaned, steamed until soft, and packed in honey so it sits and takes in the sweetness over days. Each fruit stays firm enough to bite, with the sourness of the nelli coming through under the honey. We make this in small batches and pack 250 g to a jar. Keep it in a clean, dry place and use a dry spoon each time. In a Tamil household it is usually eaten one piece in the morning, on its own. Some take it after food when the mouth wants something sweet and sour together. Children who will not touch plain nellikai often eat it this way. You can also chop a piece into curd rice, or keep a jar aside for when guests come and you want something small to offer.