How to make Gor Keri -

A sweet mango pickle.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mangoes (कच्चे आम), Pickle masala (आचार का मसाला)

Cuisine : Gujarati

Course : Pickles, Jams and Chutneys

For more recipes related to Gor Keri checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Avakkai-SK Khazana Papaya Chatni Tadka Salad Roasted Eggplant and Chilli Yogurt Dip

Gor Keri

Gor Keri Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gor Keri Recipe

  • Raw mangoes peeled 1/2 inch cubes 1 kilogram

  • Pickle masala 200 grams

  • Turmeric powder 1 teaspoon

  • Jaggery (gur) grated 1 kilogram

  • Salt 6 teaspoons

  • Fennel seeds (saunf) 1 tablespoon

  • For masala

  • Split mustard seeds (rai ki dal) lightly roasted 100 grams

  • Split fenugreek seeds (methi dal) lightly roasted 100 grams

  • Red chilli powder 300 grams

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 1 tablespoon

  • Oil smoked and cooled 1/4 cup


Step 1

To make the pickle masala, heat oil till it begins to smoke. Take it off the heat and set aside to cool completely. Combine rai dal, methi dal, dhania dal, red chilli powder, turmeric powder, asafoetida and mix.

Step 2

Add oil and mix again. You can store this in an airtight jar to be used when required. Add salt and one teaspoon turmeric powder to the mango cubes in a large glass bowl and mix well.

Step 3

Cover and set aside for five to six hours. During this time the mango cubes will leave water. Drain the mango cubes and spread them on a large plate and dry in the sun for about six hours.

Step 4

Take the dried mango cubes in a large glass bowl. Add jaggery, pickle masala and fennel seeds and mix well. Cover and set aside for six to eight days stirring twice daily till all the jaggery has melted.

Step 5

Store in sterilized air tight glass or porcelain jars.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.