ANNEXURE: - 06 GUR KERI

MATERIAL METHODOLOGY: -

1 Raw mangoes 1 kg Clean Dhania / Methi & Rai daal in a pan and
2 Desi Gur Kolhapuri 1.5 kg arrange in following configuration in the pan (Thali)
3 Sugar 250 gms Outer most circle of methi.
4 Dry Dhania Daal 300 gms Next inner Rai.
5 Rai daal 50 gms Third inner Dhania.
6 Methi daal 25 gms Put Hing inner most (Centrally)
7 Big Saunf Kachhi 25 gms
8 Red chilly powder 300 gms Heat oil till Smokey. Upon slight cooling, pour hot oil
9 Haldi powder 2 tab spn on masalas and cover it with a lid (Thali)
10 Hing 1/2 tea spn After 5 minutes remove the lid and mix masalas nicely
11 Salt 2 tab spn After masala cools down, add mirchi powder, and
12 Any Oil 100 gms one tab spn turmeric and put one table spoon of salt.
Clean kachhi Saunf and add it and mix it thoroughly.

Clean mangoes and make pieces according to taste.

Add one table spn salt & one table spn Turmeric.
Put the stuf in a steel vessel and cover the top.
For two days, morning & evenings mix them with
wooden or metal spatula.
Third day take the stuff in a mesh (Chhalni) and allow
liquid to drain off.
Spread pieces of mangoes over a clean cloth and
allow them to be dried. During this drying process
keep on changing sides of the mango pieces.
Make small pieces of Gur

Now take Gur / Sugar / Masalas / Mangoe pieces

in a vessel mix the stuf thoroughly, cover it with a
cloth and tie it firm.
Keep mixing stuf regularly till Gur dissolves fully.

The pickle is now ready. Put it in a glass jar and

ensure no air pockets.
asalas nicely