How to make Gor Keri -
A sweet mango pickle.
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 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
Method
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.
Nutrition Info
Calories : 6843 Kcal
Carbohydrates : 1273.8 gm
Protein : 12.6 gm
Fat : 136.2 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
