Gujarati Gor Keri Pickle (Sweet & Spicy Raw Mango Pickle)
Jaggery and mangoes are known as "Gor" and "Keri" respectively in Gujarat State. The Gor Keri Recipe is a traditional Gujarati Sweet Raw Mango Pickle that is made spicy and yummy with methi and mustard seeds and jaggery. Where raw mangoes are chopped and combined with sugar or jaggery and spices and then sundried. It goes well along with Theplas, Bhakris, Mathris, Khakras or just plain Roti.
Gujarati Gor Keri Pickle (Sweet & Spicy Raw Mango Pickle)
Jaggery and mangoes are known as "Gor" and "Keri" respectively in Gujarat State. The Gor Keri Recipe is a traditional Gujarati Sweet Raw Mango Pickle that is made spicy and yummy with methi and mustard seeds and jaggery. Where raw mangoes are chopped and combined with sugar or jaggery and spices and then sundried. It goes well along with Theplas, Bhakris, Mathris, Khakras or just plain Roti.
Cooking Instructions
- 1
First wash and dry the mango and cut it into small pieces. Now add turmeric powder and salt and mix well. Cover the lid and let it rest for 24 hours till water is released.
- 2
It's been 24 hours since the mango pieces were steeped. So now drain all this water and dry the mango pieces on a cotton cloth for 4 to 5 hours.
- 3
Now heat the groundnut oil till the smoke comes out. Set aside to cool. Then grate the jaggery with a large sieve. So that the jaggery masala melts into a crackle.
- 4
Then in a large bowl, add the pickled spices, fennel seeds, black pepper seeds, cloves and salt and mix well. Add shredded jaggery and mix by hand.
- 5
Now add mango pieces in this masala and mix by hand. Then add oil and mix well with a spoon. Now cover the pickles and keep them at home for 3 days and keep stirring the pickles from time to time during these 3 days.
- 6
Then fill the pickle in a clean glass jar. Enjoy this pickle for the whole year. This jaggery mango pickle is fun to eat.
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Comments (11)
Awesome 👌👌👌