Gor Keri

Ingredients list for Gor Keri

• 1 kilogram Raw mangoes peeled 1/2 inch cubes
• 200 grams Pickle masala
• 1 teaspoon Turmeric powder
• 1 kilogram Jaggery (gur) grated
• 6 teaspoons Salt
• 1 tablespoon Fennel seeds (saunf)
• For masala
• 100 grams Split mustard seeds (rai ki dal) lightly roasted
• 100 grams Split fenugreek seeds (methi dal) lightly roasted
• 300 grams Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Asafoetida
• 1/4 cup Oil smoked and cooled

Method

1. To make the pickle masala, heat oil till it begins to smoke. Take it off the heat and set aside to cool completely. Combine rai dal, methi dal, dhania dal, red chilli powder, turmeric powder, asafoetida and mix.
2. Add oil and mix again. You can store this in an airtight jar to be used when required. Add salt and one teaspoon turmeric powder to the mango cubes in a large glass bowl and mix well.
3. Cover and set aside for five to six hours. During this time the mango cubes will leave water. Drain the mango cubes and spread them on a large plate and dry in the sun for about six hours.
4. Take the dried mango cubes in a large glass bowl. Add jaggery, pickle masala and fennel seeds and mix well. Cover and set aside for six to eight days stirring twice daily till all the jaggery has melted.
5. Store in sterilized air tight glass or porcelain jars.

Nutrition Info