Go Back

Instant katki gor keri pickle | instant gor keri | instant gud keri

Author Nehas Cook Book
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Course pickle
Cuisine Indian
Servings 1.5 Kg approx

Ingredients
 

  • 800 grm or 5 cup approx. medium size mango pieces
  • 400 grm or 2.5 cup jaggery
  • 400 grm or 2.5 cup sakar - mishri
  • 1 tbsp turmeric
  • 2 tbsp salt
  • 1 tbsp lemon juice or 1 tsp vinegar
  • ¼ cup dry coriander seeds
  • ¼ cup rai na kuria
  • 2 tbsp methi na kuria
  • 2 tbsp fennel seeds
  • 1 tsp hing
  • 1 tsp turmeric powder
  • 1 tbsp salt
  • ¼ cup kashmiri red chilli powder
  • ½ cup oil

Instructions

  • Take 3 large raw mangoes, peel them, and cut them into medium-sized pieces.
  • Add 800 g (about 5 cups) of mango pieces to a mixing bowl. Add 1 tbsp turmeric and 2 tbsp salt. Mix well, cover, and let it rest for 30 minutes so the turmeric and salt are absorbed into the mango pieces.
  • Now add 400 g (about 2½ cups) jaggery and 400 g (about 2½ cups) powdered sugar. Mix well and let it rest until the jaggery and sugar completely melt.
  • Place a kadai on the stove and cook the mixture on low flame, stirring continuously. Cook until the mango pieces turn transparent and the sugar syrup reaches a one-string consistency. This takes about 20–25 minutes.
  • Add 1 tbsp lemon juice and mix well. Let the athanu cool completely.
  • In a pan, add ¼ cup coriander seeds and 2 tbsp fennel seeds. Roast them lightly. Let them cool, then transfer to a mixer jar. Add ¼ cup rai na kuria and 2 tbsp methi na kuria, and pulse to make a coarse mixture.
  • Transfer this masala to a plate and add 1 tsp hing in the center. Heat ½ cup oil, let it cool slightly, then pour it over the hing. Cover and let it rest for 2–3 minutes.
  • Once the masala has completely cooled, add ¼ cup red chilli powder and mix well.
  • Add the prepared masala to the cooled athanu and mix thoroughly.
  • Your Instant Katki Gor Keri pickle is ready. Store it in an airtight container. It stays fresh for up to 1 year when refrigerated.

Notes

  • Remove the raw mango skin completely.
  • Cut the mango into medium-sized pieces. Do not cut them too small.
  • The sweetness should be equal to the weight of the mango pieces (in grams).
  • Once the jaggery and sugar powder have completely melted, place the athanu mixture on the gas.
  • Cook the athanu on a low flame. Do not cook it on a high flame.
  • When the mango pieces become soft and slightly transparent, they are properly cooked.
  • Cook the athanu until the sugar syrup reaches a one-string consistency.
  • The masala enhances the flavor of the athanu.
  • You can use 100 grams of ready-made masala in the athanu.
  • Store the Katki Gor Keri Athanu in a sterilized glass bottle. It stays good for up to 1 year in the refrigerator.