Gor Keri – Sweet and Spicy Raw Mango Pickle
Description:
Gor Keri is a flavorful and tangy Gujarati pickle made with raw mangoes, sugar, jaggery, and a blend of aromatic spices. This delightful sweet and spicy combination is the perfect accompaniment to Theplas, Bhakris, Mathris, Khakras, or simply served with plain Roti.
Cuisine: Gujarati
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 2 Raw Mangoes (peeled and chopped)
- 1 teaspoon Salt
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 cup Sugar
- 1/2 cup Jaggery, crushed
Pickle Masala:
- 2 tablespoons Coriander (Dhania) Seeds, roasted and crushed
- 2 tablespoons Mustard seeds (Rai), halved
- 1 teaspoon Methi Seeds (Fenugreek Seeds), halved
- 1 tablespoon Red Chilli powder
- 1 teaspoon Asafoetida (Hing)
- 1 tablespoon Sesame (Gingelly) Oil
Preparation Time: 21 minutes
Cook Time: 15 minutes
Instructions:
- Wash and dry the raw mangoes thoroughly. Peel the mangoes and cut them into small pieces.
- Combine the chopped mangoes with salt and turmeric powder. Set aside to marinate for about 8 hours or overnight. The mangoes will shrink and release some water during this time.
- After marinating, add the sugar and jaggery gradually to the mango mixture. Stir continuously until the sugar and jaggery are nearly dissolved.
- Prepare the pickle masala by roasting the coriander seeds, mustard seeds, and fenugreek seeds. Once roasted, crush the coriander seeds and mix them with the mustard seeds, fenugreek seeds, red chilli powder, asafoetida, and sesame oil.
- Stir the pickle masala into the mango mixture and let it combine well. The pickle is now ready to be sundried for a few days, or it can be stored in a jar.
Enjoy this tangy and sweet pickle alongside your favorite Gujarati dishes!
