Gor Keri

INGREDIENTS:

Raw mangoes, 1/2 inch cubes - 1 kilogram

Jaggery (gur) - 1 kilogram

Salt - 6 teaspoons

Turmeric powder - 1 teaspoon

Pickle masala - 200 grams

Fennel seeds (saunf) - 1 tablespoon

For pickle masala:

Split mustard seeds (rai ki dal) , lightly roasted - 100 grams

Split fenugreek seeds (methi dal), lightly roasted - 100 grams

Split coriander seeds (dhania dal), lightly roasted - 100 grams

Red chilli powder - 300 grams

Turmeric powder - 1/2 teaspoon

Asafoetida - 1 teaspoon

Oil - 1/4 cup

METHOD:

To make the pickle masala, heat oil till it begins to smoke. Take it off the heat and set aside to cool completely. Combine rai dal, methi dal, dhania dal, red chilli powder, turmeric powder, asafoetida and mix. Add oil and mix again. You can store this in an airtight jar to be used when required. Add salt and one teaspoon turmeric powder to the mango cubes in a large glass bowl and mix well. Cover and set aside for five to six hours. During this time the mango cubes will leave water. Drain the mango cubes and spread them on a large plate and dry in the sun for about six hours. Take the dried mango cubes in a large glass bowl. Add jaggery, pickle masala and fennel seeds and mix well. Cover and set aside for six to eight days stirring twice daily till all the jaggery has melted. Store in sterilized air tight glass or porcelain jars.