Raw firm mangoes (preferably Rajapuri mangoes) - 3 kg Crushed mustard seeds - 1 cup Crushed fenugreek - 1/2 cup Recipe-1

Crushed dhana kari - 1/2 cup Turmeric powder - 1 1/2 tbsp Salt as per taste Pinch of hing Jaggery, crushed - 1 kg Sugar - 1 kg Red chilli (as per taste) - 1/4 cup - 1/2 cup Mustard oil - 1 1/2 cup

Method:
1. Peel the mangoes and chop in to medium size chunks 2. Wash the chunks 3. Place it in a jar 4. Add 2 tbsp salt and 1 tbsp turmeric powder 5. Shake the jar so the pieces are evenly coated 6. Keep aside 7. Shake jar in a pendulum motion every 7-8 hours, for a day 8. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes 9. Dry the chunks and let it dry on towel for 4-5 hours 10. Heat 1 cup mustard oil very well till smoky 11. Add dhana keri, and crushed fenugreek 12. Remove from fire, and let it cool slightly 13. Then add mustard, hing and salt 14. Let the oil cool completely 15. Then add turmeric and red chilli powder 16. Mix it well 17. Add sugar and jaggery 18. Mix it well with hand, to make a smooth paste 19. Then add mango chunks 20. Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occassionaly 21. Put the pickle in an air-tight container and press down lightly 22. Put more oil, if required as oil should float on the pickle

23. The main jar should always have a layer of oil floating on top.

Recipe-2
Makes: about 2 cups of pickle Ingredients 1 cup chopped raw mango 1 teaspoon salt 1/2 teaspoon turmeric powder 1 cup sugar 1/2 cup crushed jaggery

Masala Ingredients 1 cup roasted and crushed coriander seeds 1/2 cup rai ka kuria (peeled halved mustard seeds) 1/2 cup methi ka kuria (peeled halved fenugreek seeds) 1/2 cup chilli powder 1/4 cup asafoetida 1 tablespoon oil Method Wash the mangoes and dry them completely. Peel the skin of the mangoes and then cut them into small pieces. Combine the cut mangoes, salt and turmeric powder and leave aside overnight or about 6 hours. Once the mangoes have been marinated, add the sugar and jaggery little by little to the mango mixture and stir continuously using a spoon till all the sugar and jaggery is nearly dissolved.

Sun Method: Place the mango mixture in the steel vessel with a rim and cover with a muslin/ cheesecloth and tie it around with a thick thread/lace. Keep it under the sunlight for about 7 days or until the sugar and jaggery melts and reaches a double string consistency. Bring it back inside once the sun sets everyday. Stir well the next morning and place it under the sun again. Continue this process until the double string consistency has been reached

Stove top method: Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely. You will find bubbles frothing up on the surface, but continue stirring until double string consistency of the sugar syrup is reached and the mixture has turned thick. This step is crucial as over-cooking will make the sugar crystalize later. Remove from the flame and let the mixture cool completely. Continue stirring while it is cooling occasionally. Heat a pan, add oil and roast all the masala ingredients and allow it to cool. Once cool the masala ingredients to the cooled mango mixture and stir well. Store in clean sterilized glass jars. The pickle lasts up to a year. Tip: Make sure, the mangoes you use are sour mangoes and have to be very raw, they should not have the yellowish pulp, but a greenish pulp. The more raw the mangoes, the longer the shelf life.

Recipe-3

1 kg Raw Mangoes (Kairi) (peeled and cut into cubes) 6 tsp Salt 1 tsp Turmeric Powder 1 kg Jaggery (Gur) (grated) 200 g Pickle Masala 1 tbsp Fennel Seeds (Saunf) 100 g Split Mustard Seeds (Rai) (lightly roasted) 100 g Split Fenugreek Seeds (Methi) (lightly roasted) 100 g Split Coriander Seeds (Dhania) (lightly roasted) 300 g Red Chilli Powder 1/2 tsp Turmeric Powder 1 tsp Asafoetida (Hing) 1/4 cup Oil (smoked and cooled)

How to make Gor Keri:

To prepare the pickle masala, take some oil in a wok (kadhai) and heat it to a smoking point.

 Remove from heat and allow it to cool. In a bowl, mix together mustard, coriander and fenugreek seeds together with turmeric powder, chilli powder, asafoetida and oil and mix well. Store the masala in an airtight jar to be used later.