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.