GUJARATI GOR KERI RECIPE

GUJARATI GOR KERI RECIPE | GUD KERI NU ATHANU| SWEET AND SPICY RAW MANGO PICKLE

BY DISHA LAHORI

Gol means Jaggery and Keri means raw mangoes

Gor keri is a traditional pickle from Gujarati. It is sweet mango pickle made with raw mango, jaggery, oil and flavoured with pickle masala. 

There are two different methods to prepare Gor Keri and Chundo. Traditionally, the mangoes are mixed with jaggery or sugar and are made to sit in the sun for 7-14 days until the sugar melts and attains a two-string consistency.

INGREDIENTS

• 1 kg or 2 raw mangoes [ raja puri ]
• 2 tbsp turmeric powder
• 2 tbsp salt
•  ¾  kg grated jaggery [ this recipe asks for same amount of raw mango and jaggery ]

PICKLE MASALA

• 1/4 cup split coriander seeds / dhana na kuria  [ roasted and crushed coarsely ]
• 1/3 cup split mustard seeds / rai na kuria
• 1/4 cup split fenugreek seeds/ methi ka kuria [ split fenugreek seeds ]
• 2 tbsp fennel seeds
• 5 cloves
• 10 black pepper
• Small piece of cinnamon
• 1 tsp asafoetida powder
• 1 tsp turmeric powder
• ½ cup hot oil
• 3 tsp salt
• 4 or 5 tbsp kashmiri red chili powder

PREPARATION

Wash the mangoes and wipe it.

Peel the skin of the mangoes and then cut them into small pieces.

Take the mango +  salt + turmeric powder and leave aside for 7 to 8  hours.

The mango pieces will release all the water  .

Drain the excess water from mango pieces .

Spread  them on muslin cloth at room temperature for 7 to 8 hrs [ don’t dry under fan or sun – the texture will change ]

METHOD

Take all the ingredients [ except oil , turmeric and chilli pwdr  ]

Mix well.

Now heat the oil  and pour it over the this mixture .

Mix the mixture well. Cover and keep aside for 10 mins for the mixture to cool down .

Now add the turmeric  + chilli pwdr and mix .

In a large vessel, add grated jaggery +  pickle masala +  mango pieces. Mix well

Wrap the vessel with a muslin cloth and tie it.

Keep the covered vessel on the kitchen platform for about 3 – 4 days or until the jaggery melts completely and reaches a double string consistency.

Store the gor keri pickle in clean sterilized glass jar.

Serve with theplas/ bhakris / parathas /khakras etc

NOTES

1. This pickle will last up to a year.
2. Make sure not to use wet spoons while scooping the pickle out.
3. Some also add dry dates and dry whole red chillies.
4. Masalas can be added and adjusted as per choice.
5. Some add dry ginger pwdr .

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