Keri nu shak, also known as Gor Keri nu Shak, is a traditional Gujarati recipe made with raw mango, jaggery, and simple everyday spices. It is a popular summer dish that is easy to prepare and full of flavor, with a perfect balance of sweetness, spiciness, and tanginess.
This recipe comes together quickly, and I will also share the ideal ingredient ratio along with a few useful tips to help you make it perfectly using basic ingredients easily available in your kitchen. Once prepared, this dish stays fresh and tasty for up to a week when stored properly.
Keri nu shak tastes delicious when served with roti, thepla, or bhakhri, making it a comforting and flavorful addition to your meal.
Tips for Making the Perfect Kachi Keri nu shak
- Use fresh, juicy, and pulpy raw mangoes for the shak (sabji). Cut the mangoes into medium-sized pieces—avoid cutting them too small. Coat the mango pieces well with the regular spices so that the masala flavor gets properly absorbed.
- Secondly, kachi keri nu shak has a perfect balance of sweet, spicy, and tangy flavors. Jaggery is used to add sweetness, and the quantity depends on the sourness of the mangoes. A good ratio is 1 cup of jaggery for 2 cups of raw mango pieces, meaning the jaggery should be half the quantity of the mango.
- Lastly, this dish tastes best when it has a slightly spicy and sweet flavor. It pairs wonderfully with roti, thepla or Gujarati bhakhri. Once prepared, store it in an airtight container in the refrigerator—it stays fresh for up to 1 week.
Related Recipe Collections
Recipe video
Keri nu shak recipe | Gujarati kachi keri nu shak | mango curry
Ingredients
- 400 grm raw mango or 2 cup raw mango pieces
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 4-5 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp white sesame seeds
- 1 tsp fennel seeds
- Pinch of hing
- Some curry leaves
- 2 dry red chilli
- 200 grm or 1 cup jaggery
Instructions
- Take 400 grams or 2 raw mangoes. Peel the skin and cut them into medium-sized pieces.
- You will get about 2 cups of mango pieces. Transfer them to a bowl and add ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala, salt to taste, and 1 tbsp oil. Mix well so that the masala coats the mango pieces evenly.
- Now heat 4 tbsp oil in a pan. Add ½ tsp mustard seeds, 1 tsp cumin seeds, 1 tsp white sesame seeds, 1 tsp fennel seeds, a pinch of hing, some curry leaves, and 2 dry red chillies. Sauté for a few seconds until aromatic.
- Then add the mango pieces and sauté for 1–2 minutes.
- Lower the flame, cover the sabji with a plate (thali), and add some water on top of the plate. Cook on low flame for 3–4 minutes.
- Now add about ¼ cup hot water, mix well, cover again, and cook until the mango pieces become soft.
- Add 1 cup jaggery and mix well.
- Cook on low flame for 2–3 minutes until the jaggery melts and gets absorbed into the mango pieces, making them slightly transparent.
- Kachi Keri nu Shak is ready. Serve immediately or store it in an airtight container. It stays fresh for up to 1 week in the refrigerator.
Notes
- Cut the raw mango into medium-sized pieces.
- Coat the mango pieces with masala so it absorbs well into them.
- Sauté the mango pieces in the tempering for 1–2 minutes.
- Cook the mango pieces on a low flame. Do not add too much water while cooking.
- The proportion of jaggery should be half the quantity of raw mango (measured in cups).
- After adding the jaggery, cook the sabji for 2 minutes until the mango pieces turn slightly transparent.
- Kachi keri nu shak taste great when it slightly sweet, sour and spicy.