Gor Keri’s recipe is a traditional Gujarati sweet raw mango pickle which is spicy and delicious with methi and mustard seeds and jaggery. Gor Keri is a sweet mango pickle where raw mangoes are chopped and combined with sugar, jaggery and spices, then dried in the sun. It goes well with Thepla, Bhakris or plain roti.

Ingredients of Gujarati Gor Keri Recipe

  • Mango (Raw)
  • 1 teaspoon Salt
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 cup Sugar
  • 1/2 cup Jaggery , crushed

Pickle Masala

  • 2 tablespoons Coriander (Dhania) Seeds , roasted and crushed
  • 2 tablespoons Mustard seeds , halved (Rai ka kuria)
  • 1 teaspoon Methi Seeds (Fenugreek Seeds) , halved (Methi ka kuria)
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Asafoetida (hing)
  • 1 tablespoon Sesame (Gingelly) Oil

Method of Gujarati Gor Keri Recipe

  1. To start preparing the Gor Keri recipe, wash the mangoes and dry them completely. Peel the skin of the mangoes and cut them into small pieces.
  2. Mix the chopped mangoes, salt and turmeric and leave aside overnight or about 8 hours. You will find that the mango has shrunk a little and released water.
  3. Once the mangoes are marinated, gradually add the sugar and jaggery to the mango mixture and stir continuously with a spoon until all the sugar and jaggery is almost dissolved.

Sun Method for Gor Keri Pickle

  1. Place the mango mixture in the steel container with a rim. Wrap the container with muslin or cheesecloth and tie it with thick wire/lace so that it fits snugly around the container.
  2. Keep the container covered under the sunlight for about 7 days or until the sugar and jaggery melt and reach a double string consistency, stirring well at the end of each day.
  3. Bring it inside once the sun is down.
  4. Stir well the next morning and place it again in the sun.
  5. Continue this process until the consistency of the double chain is reached.

Stovetop method For Gor Keri

  1. Heat a saucepan, add the mango, sugar and jaggery mixture and continue to stir over a very slow flame until the jaggery is completely dissolved.
  2. You will find foaming bubbles on the surface, but continue to stir until the consistency of the jaggery syrup in a single chain is reached and the mixture has become thick.
  3. This step is crucial because overcooking will crystallize the jaggery later. Let the mixture to cool completely.
  4. Continue to stir from time to time while cooling.

Masala Process For Gor Keri Pickle

  1. Heat a tablespoon of oil in a saucepan; roast all the ingredients for the masala for a few minutes until the aromas are released.
  2. Heat a tablespoon of oil. Turn off the heat and let the roasted masala cool. Once cool, add the masala ingredients to the cooled Gor Keri mixture and mix well. Once the Gor Keri mixture has completely cooled, store in an airtight container / glass jars.
  3. The gor keri pickle can be eaten immediately but tastes better after settling in the masala mixture for a few weeks.
  4. The longer it stays, the more flavorful it is.

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