Instant Gor Keri is an all-time favorite Gujarati-style pickle. In this recipe, I have prepared the athanu using a pressure cooker, making it quick and convenient compared to the traditional method.
Traditionally, raw mango pieces are mixed with pickle masala and jaggery or sugar, then left under the sun for 3–6 days until the jaggery melts and reaches a two-string consistency. This process can be time-consuming and sometimes difficult to manage. So, I’ve created a quicker and easier version of Gor Keri! In this method, mango pieces are first pressure-cooked with jaggery. The mixture is then lightly crushed and combined with authentic Gujarati pickle masala. Your delicious athanu is ready in just 15 minutes, with the perfect taste and consistency.
This Instant Gor Keri pickle has a shelf life of up to one year when stored properly. It pairs beautifully with theplas, bhakris, and khakhras. Do give it a try!
Key Tips to Make Perfect Instant Gor Keri athanu at Home:
- Firstly, I use Rajapuri keri for this pickle. It has a slightly sour taste and blends beautifully with the masala. You can also use Vanraj keri or Ladva keri as alternatives. I pressure cook the mango pieces with jaggery and then grind the mixture to create a sweet-and-sour mango crush for the pickle.
- Secondly, I prepare my own sweet pickle masala at home. The key proportions are equal parts dry coriander seeds and rai na kuria (crushed mustard seeds), and half the quantity of methi na kuria (crushed fenugreek seeds) compared to coriander. I also add a little fennel seeds (saunf) to enhance the flavor. Adding some oil to the masala helps improve its shelf life. Always add red chilli powder only after the oil has cooled completely.
- The sweetness should match the amount of grated mango. For example, for 500 g of grated mango, I use 500 g of sweetener—preferably jaggery. You can also use a mix of jaggery and sugar for balanced sweetness.
- Lastly, store the Instant Gor Keri pickle in a cool, dry place to ensure a long shelf life. Avoid any moisture—always use a dry spoon when handling the pickle to prevent spoilage. It stays good for up to 1 year when refrigerated.
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Recipe video
Instant gor keri athanu recipe | instant gud keri athanu | instant mango pickle
Ingredients
- 500 grm or 3 cup raw mango pieces
- 500 grm jaggery
- ¼ cup dry coriander seeds
- ¼ cup rai na kuria
- 2 tbsp methi na kuria
- 2 tbsp fennel seeds
- 1 tsp hing
- 1 tsp turmeric powder
- 1 tbsp salt
- ¼ cup kashmiri red chilli powder
- ½ cup oil
Instructions
- Wash and cut 500 grams of raw mango into pieces.
- In a mixing bowl, add 3 cups of mango pieces and 3 cups (500 grams) of jaggery. Mix well.
- Heat some water in a pressure cooker. Place a rack in the center and keep the mango-jaggery bowl on it. Cover the bowl with a plate and pressure cook on high flame for 4–5 whistles.
- Once the pressure releases naturally, remove the bowl and blend the mango-jaggery mixture using a hand blender. Keep it aside.
- In a pan, add ¼ cup dry coriander seeds and 2 tablespoons fennel seeds. Roast them lightly.
- Let them cool, then transfer to a mixer jar. Add ¼ cup rai na kuria and 2 tablespoons methi na kuria. Pulse grind to make a coarse mixture.
- Transfer the ground masala to a plate and add 1 teaspoon hing in the center.
- Heat ½ cup oil, let it cool slightly, then pour it over the hing. Cover and let it rest for 2–3 minutes.
- Now add 1 teaspoon turmeric powder and 1 tablespoon salt to the masala. Mix well.
- Once the masala has completely cooled, add ¼ cup red chilli powder and mix well.
- Add the prepared masala to the mango-jaggery mixture and mix thoroughly.
- Instant Gor Keri pickle is ready. Store it in an airtight container. It stays fresh for up to 1 year in the refrigerator.
Notes
- Cut the mango into medium-sized pieces.
- The proportion of raw mango and jaggery should be equal.
- Pressure cook the raw mango and jaggery mixture on medium flame for 4–5 whistles.
- Coarsely crush the masala using pulse grinding.
- Add red chilli powder once the masala has completely cooled down.
- Lightly crush the cooked mango and jaggery mixture.
- Store the instant Kachi Keri nu Athanu in a sterilized glass bottle. It stays good for up to 1 year in the refrigerator.