Gujarati Gor Keri Recipe Gud Keri Nu Athanu Sweet And Spicy Raw Mango Pickle
GUJARATI GOR KERI RECIPE | GUD KERI NU ATHANU| SWEET AND SPICY RAW MANGO PICKLE
Steps:
- Wash the mangoes and peel the skin of the mangoes and then cut them into medium-sized pieces.
- Combine the mango pieces with salt and turmeric powder and leave aside overnight or 10 hours.
- After a day, mango pieces released some water and completely marinated.
- Then sieve water from mango pieces and dry them on muslin cloth for 4-5 hours or till it becomes completely dry.
- For pickle masala, add coriander seeds, split mustard seeds, split fenugreek seed, fennel seeds, cloves, black pepper and asafetida in the center.
- Now heat oil and allow it to cool for some time. Then add into the masala and cover masala with another plate.
- Then add turmeric powder and mix well. When the mixture is completely cool down add salt and red chili powder. Mix well. Pickle masala is ready.
- In a large vessel, add grated jaggery, pickle masala, and mango pieces. Mix well
- Wrap the vessel with a muslin cloth and tie it.
- Keep the covered vessel on the kitchen platform for about 4-6 days or until the jaggery melts and reaches a double string consistency.
- Store the gor keri pickle in clean sterilized glass jars and pickle will last up to a year. Serve with theplas, bhakris and khakras.
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