Go Back
–+ servings

Keri ni katki | how to make sweet mango pickle | Gujarati pickle recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course pickle
Cuisine Indian
Servings 1 Jar

Ingredients
 

  • 500 grm raw mango
  • 500 grm jaggary - gud
  • 3 tbsp oil
  • 4 cloves
  • 1 inch cinnamon
  • Pinch of hing
  • Raw mango pieces
  • Grated jaggary - gud
  • 2 tbsp kashmiri red chilli powder

Instructions

  • Wash and peel the raw mangoes and chop them into small pieces.
  • Take grated jaggary equal amount to raw mangoes.
  • Heat oil in a pan and add cloves, cinnamon and a pinch of hing.
  • Now add chopped mango pieces, turmeric powder and salt. Mix well.
  • Cover and cook for 2 minutes or until mango pieces become soft.
  • Then add jaggary, mix gently and simmer till the jaggary melts completely.
  • Now on the medium-low flame cook, the mixture for 5-7 minutes or until one string consists of sugar syrup.
  • Switch off the gas and let the mixture cool down completely.
  • Then add kashmiri red chilli powder and mix very well.
  • Store the pickle into a sterilised glass jar.
  • Enjoy it with thepla, roti or khichdi.

Notes

  • Do not cut mango pieces into very small sizes.
  • The proportion of mango and jaggary should be equal.
  • Do not overcook the mixture otherwise when the mixture cools down sugar crystals will form.
  • If the sugar crystal will form after the mixture cools down then add little hot water and cook the mixture again for 1-2 minutes.
  • Add red chilli powder when the mixture is completely cooled down.