Instant Gor Keri is a quick and easy Gujarati-style pickle recipe. Traditionally, in Gor Keri, raw mangoes are mixed with pickle masala and jaggery or sugar, then left in the sun for 3–6 days until the jaggery or sugar melts and reaches a two-string consistency.
However, for those living in high-rise buildings or areas with limited sunlight, this method can be difficult. So, I’ve created a quicker version of Gor Keri! In this method, instead of using mango pieces, I grate the raw mango and mix it with homemade pickle masala, jaggery powder, and sugar. This process is much faster, and thanks to the grated mango, the pickle reaches the perfect consistency within a few hours.
This Instant Gor Keri pickle stays good for up to a year and pairs beautifully with theplas, bhakris, and khakhras. Do give it a try!
Key Tips to Make Perfect Instant Gor Keri at Home:
- Type of Mango:
I use Rajapuri keri for this pickle. It has a slightly sour taste and blends well into the masala. You can also use Vanraj keri or Ladva keri as alternatives.
Instead of using mango pieces, I grate the raw mango. Grated mango melts quickly into the masala and helps achieve a thick consistency as it binds well with the masala, jaggery, and sugar powder. - Homemade Pickle Masala:
I make my own sweet pickle masala at home. The key proportions are:- Equal parts dhana na kuria (crushed coriander seeds) and rai na kuria (crushed mustard seeds)
- 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. Add some oil to the masala to improve its shelf life. - Important: Always add red chilli powder to the masala only after the oil has cooled completely.
- Sweetness Ratio:
The sweetness should match the amount of grated mango. For example, with 800g of grated mango, I use 800g of sweetener — a mix of jaggery powder and sugar powder. You can also use only jaggery powder if you prefer. - Storage Tips:
Store the Instant Gor Keri pickle in a cool, dry place to ensure long shelf life.
No moisture! Always use a dry spoon when handling the pickle to prevent spoilage.
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Recipe video
Instant gor keri athanu | gud keri nu athanu| Sweet raw Mango Pickle
Ingredients
- 1 kg Rajapuri mango
- 1 tbsp Turmeric powder
- 2 tbsp Salt
- 1 cup Oil
- 2 inch Cinnamon stick
- 1 tsp Cloves - 12 nos
- 1 tsp Black peppercorn - 20 nos
- 1/2 cup Dhana na kuria - 60 gram
- 1/2 cup Rai na kuria - 50 gram
- 1/4 cup Methi na kuria - 30 gram
- 3 tbsp Fennel seeds - 20 gram
- 1 tsp Hing: 1 tsp
- 1 tbsp Turmeric powder
- 2 tbsp Salt
- 1/2 cup Kashmiri red chilli powder - 50 gram
- 3 cup Jaggery powder - 400 gram
- 2.5 cup Sakar powder - 400 gram
Instructions
- Wash and peel 1 kg Rajapuri mango. Now, using a big-hole grater, grate all the mangoes.
- Then add 1 tbsp turmeric powder and 2 tbsp salt.Mix well with the grated raw mango. Rest for 3 hours.
- After 3 hours, extra water will be released from the mango.
- Remove the water and dry the mango on a cotton cloth for 2 hours. Do not dry the grated mango in direct sunlight.
- Meanwhile, heat 1 cup and 200 grams of oil in a pan. When the oil is properly heated, switch off the gas. Add 2-inch cinnamon, 1 tsp cloves, and 1 tsp black peppercorns. Keep it aside.
- Then in a mixing bowl, add ½ cup and 60 grams dhana na kuria, ½ cup and 50 grams coarsely crushed rai na kuria, ¼ cup and 30 grams coarsely crushed methi na kuria, 3 tbsp fennel seeds, and 1 tsp hing in the center.
- Now add ½ cup oil into the masala and cover the mixing bowl.
- After 2 minutes, open the bowl and add 1 tbsp turmeric powder and 2 tbsp roasted salt. Mix everything well.
- Once the masala is completely cool, add ½ cup Kashmiri red chilli powder and mix well. The pickle masala is ready.
- Once the grated mango is completely dry, add it into the mixing bowl. Then add the pickle masala and mix well.
- Then add the heated oil and mix well.
- Now add 400 grams jaggery powder and 400 grams sakar powder (sugar powder) and mix well with your hands. Mixing with hands helps the jaggery and sugar powder melt easily.
- Instant Gor Keri pickle is ready. Store it in a sterilized glass bottle.
Notes
- Remove the skin of raw mangoes because it is hard and does not soften easily in the pickle.
- You can use Vanraj or Ladva Keri instead of Rajapuri Keri. Rajapuri Keri is sour and softens easily in the pickle, giving the best results.
- Grated raw mango softens more easily than mango pieces.
- Due to the salt and turmeric, grated raw mango softens and releases its excess water.
- Dry the grated raw mango for only 2 hours; do not over-dry it.
- Adding cinnamon, cloves, and black pepper to hot oil enhances the flavor of the pickle.
- The proportion of sweetness should be equal to that of the grated raw mango.
- Store instant gor keri athanu into sterilized glass bottle it stay good for 1 year into refrigerator.
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