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.
Rajasthani Gor Keri
Recipe Source: Marwari Vegetarian
Cooking by Sanjeev Kapoor
kg raw mangoes, peeled and cut in ½ inch cubes ( 4 big raw mangoes)
tsp haldi/turmeric powder
kg grated jaggary
grms pickle masala
tblspn saunf/fennel seeds
salt and haldi to mango pieces in a large glass bowl and mix well.
and set aside for 5 to 6 hours.
the water that the mangoes release and dry them on a large plate in the sun for
the cubes in a large glass bowl.
jaggary and the pickle masala and fennel seeds. Mix well.
and set aside for 6 to 8 days stirring twice daily till all the jaggary has
in glass bottles.
Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 3'.
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