Instant Katki Gor Keri pickle is a super-easy Gujarati-style pickle recipe. In this version, I’ve created a quicker method to make traditional Gor Keri. Raw mangoes are cut into pieces, mixed with jaggery and sugar, and then cooked on the stove for about 20 minutes until the pickle is ready.
This method is much faster compared to the traditional process, where raw mango pieces are mixed with pickle masala and jaggery or sugar, and then left under the sun for 3–6 days until the jaggery melts and the syrup reaches a two-string consistency.
This instant Gor Keri pickle stays fresh for up to a year and pairs beautifully with theplas, bhakris, and khakhras. I’ve also shared the perfect ingredient ratios and a few helpful tips to help you make perfect Katki Gor Keri on your very first attempt. Do give it a try!
Key Tips to Make Perfect Instant katki Gor Keri at Home:
- 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.
- The sweetness should match the quantity of mango pieces. For example, for 500 g of mango, use 500 g of sweetener—preferably jaggery and sakar (mishri). You can also use only sugar for a balanced sweetness.
- 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.
- Store the Instant Katki 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 katki gor keri pickle | instant gor keri | instant gud keri
Ingredients
- 800 grm or 5 cup approx. medium size mango pieces
- 400 grm or 2.5 cup jaggery
- 400 grm or 2.5 cup sakar - mishri
- 1 tbsp turmeric
- 2 tbsp salt
- 1 tbsp lemon juice or 1 tsp vinegar
- 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
- Take 3 large raw mangoes, peel them, and cut them into medium-sized pieces.
- Add 800 g (about 5 cups) of mango pieces to a mixing bowl. Add 1 tbsp turmeric and 2 tbsp salt. Mix well, cover, and let it rest for 30 minutes so the turmeric and salt are absorbed into the mango pieces.
- Now add 400 g (about 2½ cups) jaggery and 400 g (about 2½ cups) powdered sugar. Mix well and let it rest until the jaggery and sugar completely melt.
- Place a kadai on the stove and cook the mixture on low flame, stirring continuously. Cook until the mango pieces turn transparent and the sugar syrup reaches a one-string consistency. This takes about 20–25 minutes.
- Add 1 tbsp lemon juice and mix well. Let the athanu cool completely.
- In a pan, add ¼ cup coriander seeds and 2 tbsp fennel seeds. Roast them lightly. Let them cool, then transfer to a mixer jar. Add ¼ cup rai na kuria and 2 tbsp methi na kuria, and pulse to make a coarse mixture.
- Transfer this masala to a plate and add 1 tsp 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.
- Once the masala has completely cooled, add ¼ cup red chilli powder and mix well.
- Add the prepared masala to the cooled athanu and mix thoroughly.
- Your Instant Katki Gor Keri pickle is ready. Store it in an airtight container. It stays fresh for up to 1 year when refrigerated.
Notes
- Remove the raw mango skin completely.
- Cut the mango into medium-sized pieces. Do not cut them too small.
- The sweetness should be equal to the weight of the mango pieces (in grams).
- Once the jaggery and sugar powder have completely melted, place the athanu mixture on the gas.
- Cook the athanu on a low flame. Do not cook it on a high flame.
- When the mango pieces become soft and slightly transparent, they are properly cooked.
- Cook the athanu until the sugar syrup reaches a one-string consistency.
- The masala enhances the flavor of the athanu.
- You can use 100 grams of ready-made masala in the athanu.
- Store the Katki Gor Keri Athanu in a sterilized glass bottle. It stays good for up to 1 year in the refrigerator.