Ingredients:
750 grams Gōr Keri Nu Athanu
500 grams of Indian-style Salted Lime Pickle
Pickle Masala:
250 grams Jaggery (Gōr)
25 grams of Coriander Seeds (Dhana)
25 grams of Fenugreek Seeds (Methi)
15 grams Split Red Mustard Seeds (Lala Rai)
10 grams Split Black Mustard Seeds (Kālī Rai)
25 grams Khatti Keri Masala
3-4 Dry Red Chillies
1½ tbsp Fennel Seeds (Variyālī)
1 tbsp Black Peppercorns (Kālā Marīnā)
1½ tbsp Kashmiri Chilli Powder
¾ tbsp Red Chilli Powder
½ tbsp Turmeric Powder
½ tbsp Asafoetida (Hing)
¾ tbsp Salt
225ml Corn Oil
Method:
Make the lime pickle four months before the mango season, as the limes have to go soft.
When the mango season is here, make the gōr keri nu athanu; once it's ready, mix 750 grams of the athanu with the lime pickle and the extra pickle masala.
Leave it outside in a warm place for 2-3 days, stirring it 3-4 times a day until the jaggery has dissolved.
Store the lime and gōr keri pickle in a glass jar and refrigerate. It will last for 6-8 months.
NB:
Grate the jaggery so it can dissolve quickly. Then, shave it very thinly with a knife.
You can also use Lemon Pickle.
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