Updated: Feb 10
Preparation Time: 15 min. Cooking Time 25 min.
1.5 kg Raw Mangoes (Rajapuri Mangos)
½ tbsp Turmeric Powder
2 tbsp Salt
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
Wash, peel and cut the mangoes into small cubes about 1cm. Add them to a pan, next 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 piece of cloth until they becomes dry for about a day.
Prepare the Masala:
Grate the jaggery and keep aside.
While the mangoes are drying, heat the oil until very hot, then allow it to cool to a lukewarm temperature.
Roast the coriander seeds and fenugreek seeds on low heat for 5-6 minutes, then let it cool and grind it coarsely.
Add oil in a large cooking vessel, then add all the spices but don't add the jaggery and mix well and keep aside covered with a lid.
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 and it should last for up to a year.
Grate the jaggery so it can dissolve quickly. I shave it with a knife very thinly.
You can use either red or black split mustard seeds, but it has to be 50 grams in total.
If the temperature is warmer they should be dry in five to six hours.