Preparation Time: 15 min. Cooking Time 25 min.
Ingredients:
1.5 kg Raw Mangoes (Rajapuri Mangos)
½ tbsp Turmeric Powder
2 tbsp Salt
Pickle Masala:
500 grams Jaggery (Gōr)
50 grams of Coriander Seeds (Dhana)
50 grams of Fenugreek Seeds (Methi)
30 grams Split Red Mustard Seeds (Lala Rai)
20 grams Split Black Mustard Seeds (Kālī Rai)
50 grams Khatti Keri Masala
6-8 Dry Red Chillies
3 tbsp Fennel Seeds (Variyālī)
2 tbsp Black Peppercorns (Kālā Marīnā)
3½ tbsp Kashmiri Chilli Powder
2½ tbsp Red Chilli Powder
1½ tbsp Turmeric Powder
½ tbsp Asafoetida (Hing)
1½ tbsp Salt
450ml Corn Oil
Method:
Wash, peel and cut the mangoes into small cubes about 1cm; put them in a pan, add the turmeric and salt, mix well and leave it for 12 hours, tossing in between as this will release some water.
Drain the mangos and dry them on a cloth for a day or until it becomes dry.
Prepare the Masala:
Grate the jaggery and keep it aside.
While the mangoes are drying, heat the corn oil until it is smoking hot, then let it cool down to room temperature.
Roast the coriander and fenugreek seeds on low heat for 5-6 minutes, then let it cool and grind it coarsely.
Add oil in a large vessel, add all the spices apart from the jaggery, mix well, and set aside covered with a lid for an hour.
Add the dry mangoes and jaggery to the spices, mix well and cover with a lid for 2-3 days in a warm place, stirring it 3-4 times a day until the jaggery has dissolved.
Store the gōr keri in a sterilised glass jar, which will last up to a year.
NB:
Grate the jaggery so it can dissolve quickly. I shave it with a knife very thinly.
You can use red or black split mustard seeds, but it has to be 50 grams.
Because we live in a cold country, we have to dry the mangoes for a day as in hot countries you only need them for 5-6 hours.
