Gurh Keri
Equipment
- Bowl
- Glass Jar
Ingredients
- 6 Raw mangoes large, stoned (pitted) and cut into cubes
- 2 tablespoons Turmeric ground
- 115 g Chili powder (1 cup)
- 275 g Mustard seeds (1 1/2 cups), split
- 2 tablespoons Fenugreek seeds split
- 5 teaspoons Asafoetida
- 1.4 kg Jaggery chopped, or soft brown sugar
- salt
Instructions
- Put the mango pieces in a large bowl.
- Season with salt, and add the turmeric and toss until the mango pieces are coated.
- Spread them out on a clean cloth or tea (dish) towel and dry overnight.
- The next day, put the remaining spices, jaggery and mango pieces in a large bowl and toss gently to mix.
- Transfer the mixture to a wide-mouthed glass jar and cover with muslin.
- Leave in a cupboard in a cool place, stirring with a clean spoon once in 2 days.
- The pickle is ready when the jaggery has melted and the mango pieces are slightly softened.
- Remove 1-2 cups at a time and put into a small jar for everyday use.
Nutrition
Serving: 3.5kgSodium: 560mgCalcium: 508mgVitamin C: 137mgVitamin A: 13617IUSugar: 399gFiber: 30gPotassium: 1985mgCalories: 2178kcalSaturated Fat: 3gFat: 36gProtein: 30gCarbohydrates: 443gIron: 21mg
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