750 grams Gōr Keri Nu Athanu
500 grams of Indian-style Salted Lime Pickle
250 grams Jaggery (Gōr)
25 grams of Coriander Seeds (Dhana)
25 grams of Fenugreek Seeds (Methi)
15 grams Split Red Mustard Seeds (Lala Rai)
10 grams Split Black Mustard Seeds (Kālī Rai)
25 grams Khatti Keri Masala
3-4 Dry Red Chillies
1½ tbsp Fennel Seeds (Variyālī)
1 tbsp Black Peppercorns (Kālā Marīnā)
1½ tbsp Kashmiri Chilli Powder
¾ tbsp Red Chilli Powder
½ tbsp Turmeric Powder
½ tbsp Asafoetida (Hing)
¾ tbsp Salt
225ml Corn Oil
Make the lime pickle 4 months before mango season comes, as the limes have to go soft.
When the mango season is here, I make the gōr keri nu athanu; once ready, I take out 750 grams of the athanu and mix it with the lime pickle and some extra pickle masala.
Leave it outside for 2-3 days in a warm place, stirring it 3-4 times a day until the jaggery has dissolved.
Store the lime and gōr keri in a glass jar and refrigerate; will last for 8-10 months.
Enjoy your lime and gōr keri with thepla, bhakri, puri and parathas.
Grate the jaggery so it can dissolve quickly, as I shave it with a knife very thinly.
You can also use Lemon Pickle.