Gor Keri

Gor Keri

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

Recipe Source: Marwari Vegetarian Cooking by Sanjeev Kapoor

Ingredients:

• 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 pickle masala
• 1 tblspn 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.

  Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 3'.

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