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–+ servings

Instant gor keri athanu | gud keri nu athanu| Sweet raw Mango Pickle

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 10 hours
Total Time 10 hours 40 minutes
Course pickle
Cuisine Indian
Servings 1 Kg

Ingredients
 

  • 1 kg Rajapuri mango
  • 1 tbsp Turmeric powder
  • 2 tbsp Salt
  • 1 cup Oil
  • 2 inch Cinnamon stick
  • 1 tsp Cloves - 12 nos
  • 1 tsp Black peppercorn - 20 nos
  • 1/2 cup Dhana na kuria - 60 gram
  • 1/2 cup Rai na kuria - 50 gram
  • 1/4 cup Methi na kuria - 30 gram
  • 3 tbsp Fennel seeds - 20 gram
  • 1 tsp Hing: 1 tsp
  • 1 tbsp Turmeric powder
  • 2 tbsp Salt
  • 1/2 cup Kashmiri red chilli powder - 50 gram
  • 3 cup Jaggery powder - 400 gram
  • 2.5 cup Sakar powder - 400 gram

Instructions

  • Wash and peel 1 kg Rajapuri mango. Now, using a big-hole grater, grate all the mangoes.
  • Then add 1 tbsp turmeric powder and 2 tbsp salt.Mix well with the grated raw mango. Rest for 3 hours.
  • After 3 hours, extra water will be released from the mango.
  • Remove the water and dry the mango on a cotton cloth for 2 hours. Do not dry the grated mango in direct sunlight.
  • Meanwhile, heat 1 cup and 200 grams of oil in a pan. When the oil is properly heated, switch off the gas. Add 2-inch cinnamon, 1 tsp cloves, and 1 tsp black peppercorns. Keep it aside.
  • Then in a mixing bowl, add ½ cup and 60 grams dhana na kuria, ½ cup and 50 grams coarsely crushed rai na kuria, ¼ cup and 30 grams coarsely crushed methi na kuria, 3 tbsp fennel seeds, and 1 tsp hing in the center.
  • Now add ½ cup oil into the masala and cover the mixing bowl.
  • After 2 minutes, open the bowl and add 1 tbsp turmeric powder and 2 tbsp roasted salt. Mix everything well.
  • Once the masala is completely cool, add ½ cup Kashmiri red chilli powder and mix well. The pickle masala is ready.
  • Once the grated mango is completely dry, add it into the mixing bowl. Then add the pickle masala and mix well.
  • Then add the heated oil and mix well.
  • Now add 400 grams jaggery powder and 400 grams sakar powder (sugar powder) and mix well with your hands. Mixing with hands helps the jaggery and sugar powder melt easily.
  • Instant Gor Keri pickle is ready. Store it in a sterilized glass bottle.

Notes

  • Remove the skin of raw mangoes because it is hard and does not soften easily in the pickle.
  • You can use Vanraj or Ladva Keri instead of Rajapuri Keri. Rajapuri Keri is sour and softens easily in the pickle, giving the best results.
  • Grated raw mango softens more easily than mango pieces.
  • Due to the salt and turmeric, grated raw mango softens and releases its excess water.
  • Dry the grated raw mango for only 2 hours; do not over-dry it.
  • Adding cinnamon, cloves, and black pepper to hot oil enhances the flavor of the pickle.
  • The proportion of sweetness should be equal to that of the grated raw mango.
  • Store instant gor keri athanu into sterilized glass bottle it stay good for 1 year into refrigerator.