Category: Pickle

Categories
Pickle

(85) Keri no murabbo

Mango jam

Ingredients

Mango seeds which we kept while making gol keri and keri gunda athanu.

  • ¾ cup Mango pulp
  • 1 cup Sugar

Method

  1. Pressure cook all mango seeds upto 3 whistles.
  2. Scrap pulp from seeds. Strain the gathered pulp.You will get ¾ cup pulp from the seeds of 1 kg Mangoes.
  3. Mix  sugar and pulp thoroughly in thick bottomed sauce pan.
  4. Cook for 5 minutes on medium flame. Stir continuously, otherwise it will stick at the bottom.
  5. After 5 minutes cook on slow flame. Stir continuously.
  6. Check jam consistency after 8 minutes by dropping one drop on plate. Stir continuously.
  7. After 10-15 seconds hold plate horizontal . If drop shift, it  means jam is not ready.
  8. Stir continuously and again check after 2 minutes. This time drop remains at its place , it means jam is ready.
  9. Cool it down for 15 minutes, but occasionally stir the jam even after swiching off the flame.
  10. Pour the jam in clean, dry glass jar and store at room temperature for whole year.
  11. Enjoy Mango jam with bread, toast, roti, bhakhri, paratha or as your desire.
Steamed Mango seeds
Scrap seeds
Mango pulp
Strained mango pulp
¾ cup Mango pulp
1 cup Sugar
Pulp with sugar on gas stove
Check the consistency
Pouring consistency of jam
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
Pickle

(80) Gol keri Athanu

Mango Jaggery Pickle

Ingredients

  • Gol keri sambhar masala readymade 250 gms.(1 cup)
  • 1 kg.raw mango.
  • 250 gms. kharek.
  • Finely chopped jaggery 4 cups.
  • ½ cup sugar.

Method

  1. Buy readymade golkeri sambhar masala,raw mangoes and Kharek.
  2. Wash mangoes and cut into small pieces without peeling. Keep the seeds aside . You can use for making mango jam later on.
  3. Cut Kharek into small pieces with the help of beetal nut cutter.
  4. Mix 1 tbsp. salt and ½ tsp. turmeric powder with mango pieces. Keep aside for 24 hrs.
  5. After 24 hrs. remove mango pieces from turmeric salt water . Dry mango pieces under fan for 1 hr.
  6. Add pieces into turmeric salt water and keep aside for 1 hr.
  7. After one hour.
  8. Remove kharekh from turmeric salt water.
  9. In big kadai or sauce pan mix gol keri sambhar with mango pieces and kharekh pieces.
  10. Add jaggery and sugar in it. Give nice stir and keep aside for 24 hrs.
  11. Next day again mix thoroughly .
  12. Store in clean,dry,air tight glass jar after jaggery and sugar dissolves completely.
  13. Enjoy with thepla,puri,roti, paratha or as you like.
Golkeri sambhar with Kashmiri chili powder
Mango pieces mix with salt and turmeric powder.
Kharek
Jaggery and sugar.
Jaggery mix with mango and kharek
Bottled Gol keri
Categories
Pickle

(79) Athana no Sambhar

Pickle masala

Ingredients

Method

  1. Clean both rai and methi kuriya .
  2. Dry roast salt on slow flame.
  3. In one big kadai ( wok) mix all dry ingredients .
  4. After mixing thoroughly add oil and again mix with hand so no lump will form.
  5. Now it is called sambhar ( pickle masala)
  6. You can store it in air tight container for year or more.
  7. You can make any pickle with this masala and use in vegetables and roti or paratha for making achari dishes .
Rai kuriya
Methi kuriya
All ingredients
sambhar