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Gujarati Gor Keri Recipe | gud keri nu athanu| Sweet And Spicy Raw Mango Pickle

Author Nehas Cook Book
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course pickle
Cuisine Indian
Servings 1 big jar

Ingredients
 

  • 1 kg or 2 raw mangoes
  • 1 tbsp turmeric powder
  • 2 tbsp salt
  • 1 kg jaggery

For pickle masala

  • 60 g or ½ cup coriander seeds
  • 50 g or ½ cup split mustard seeds
  • 30 g or ¼ cup split fenugreek seeds
  • 20 g or 3 tbsp fennel seeds
  • 1 tsp or 12 cloves
  • 1 tsp or 12 black pepper
  • 1 tsp asafetida powder
  • 2 tsp turmeric powder
  • 80 ml or ½ cup oil
  • 3 tsp salt
  • ¼ cup kashmiri red chili powder

Instructions

  • Wash the mangoes and peel the skin of the mangoes and then cut them into medium-sized pieces.
  • Combine the mango pieces with salt and turmeric powder and leave aside overnight or 10 hours.
  • After a day, mango pieces released some water and completely marinated.
  • Then sieve water from mango pieces and dry them on muslin cloth for 4-5 hours or till it becomes completely dry.
  • For pickle masala, add coriander seeds, split mustard seeds, split fenugreek seeds, fennel seeds, cloves, black pepper and asafetida in the center.
  • Now heat the oil and allow it to cool for some time. Then add to the masala and cover masala with another plate.
  • Then add turmeric powder and mix well. When the mixture is completely cooled down add salt and red chilli powder. Mix well. Pickle masala is ready.
  • In a large vessel, add grated jaggery, pickle masala and mango pieces. Mix well
  • Wrap the vessel with muslin cloth and tie it.
  • Keep the covered vessel on the kitchen platform for about 4-6 days or until the jaggery melts and reaches a double-string consistency.

Notes

  • Combine mango pieces with turmeric powder and salt so the mango released its water.
  • Use grated jaggery so it can be easily melted down.
  • Always use glass bottles to store pickles for a year.