Last week I shared the pickle masala from the book Marwari Vegetarian Cooking by Sanjeev Kapoor. Try this pickle and enjoy the praises that come your way.My friends have been corrected by my friends that Gor Keri is a Gujarati dish so I am changing my category from Rajasthani to Gujrati. Thanks Vaishali and Preeti!!
Gor Keri a Raw/Green Mango Pickle
Recipe Source: Marwari VegetarianCooking by Sanjeev Kapoor
- 1 kg raw mangoes, peeled and cut in ½ inch cubes ( 4 big raw mangoes)
- 6 tsp salt
- 1 tsp haldi/turmeric powder
- 1 kg grated jaggary
- 200 grms Rajasthani Pickle Masala
- 1 blspn saunf/fennel seeds
Method:
- Add salt and haldi to mango pieces in a large glass bowl and mix well.
- Cover and set aside for 5 to 6 hours.
- Drain the water that the mangoes release and dry them on a large plate in the sun for 6 hours.
- Put the cubes in a large glass bowl.
- Add jaggary and the pickle masala and fennel seeds. Mix well.
- Cover and set aside for 6 to 8 days stirring twice daily till all the jaggary has melted.
- Store in glass bottles.
Vijayalakshmi Dharmaraj says
All time favorite one... Love it...
Srivalli says
Nice recipe Archana, please do update the picture. It would be nice if the pictures are posted for us to enjoy the look.
Chef Mireille says
yummy looking pickle
Pavani N says
What a yummy looking pickle.. It looks like summer on a plate.