GOR KERI NU ATHANU

GOR KERI

Gor keri nu athanu is probably found in all Gujarati homes.  It is the essential accompaniment to our thepla and parathas or even left over rotlis.

It is unbelievable how keri (mango) is used so efficiently for the entire season, from its raw green form to its more ripened juicy version.  In this recipe, green mangoes are cut into chunks, and a mixture of salt and turmeric is applied to draw out extra juices from the fruit cubes (the fruit is left in the salt mix for a few hours then drained).  Once the additional juices are drained, the fruit cubes are placed on a clean cloth and left in the shade to dry for a couple of days. The salt also acts as a preservative.

In the meantime, a mixture of molasses and spices is made and it is the sugars that would help preserve the athanu with the uncooked fruit.  The molasses would be placed in a spacious container with the spices (with the exception of the red chilli powder).  The oil would be heated to smoking point and poured over the molasses/spice mix. Chilli powder would be added when the mixture cools.As The molasses mix would start to soften within a day the mango pieces are cleaned with kitchen paper and added into this mix.  This mixture now needs to rest for a few days with an occasional yet thorough stir.  Once the molasses starts to turn  thick gooey mix and coats the mango pieces, this achar is filled into sterilised glass jars (must be airtight) and the athanu is ready for the thepla, rotli, paratha etc..Ingredients2 big mangoes – unripened green variety3 cups jagarey/gur/molasses1/2 cup dhana na kurya (cilantro splits)1/4 cup rai na kurya     ( mustard seeds)

1/3 cup methi na kurya (fenugreek )

1 tea sp  waryari (fennel)

1 tea sp chilli powder

1 tea sp turmeric powder

1/2 tea sp asafoetida.

1 1/2 cup oil.