Instant Raiti Gor keri (Gujarati Sweet and Spicy Mango Pickle)

Instant Raiti Gor Keri, is a lavishly sweet, sumptuous and an aromatic Gujarati sweet and Spicy Mango Pickle. This finger-licking pickle is prepared with raw mangoes, jaggery and a few whole spices and is ready in less than half an hour and can be eaten on the same day.

Instant Raiti Gor Keri - Gujarati Sweet and Spicy mango Pickle



Without Gor Keri, gujarati theplapooribhakhri or paratha are incomplete. This recipe is a speedy version of the traditional Gujarati Gor Keri which is prepared under the sun and can be ready in 2-3 weeks.



If you are an Indian, no matter whichever part of India you might come from, pickle is likely to have been a part of your food memories.

Pickle plays a very important part in Indian cuisine and as a tasty accompaniment capable of weathering long journeys. In western countries, it also plays the role of an appetiser with papadam.

Instant Raiti Gor Keri

While I grew up in Gujarat. this time of the year my mum would be on one mission for sure and that was MISSON PICKLE!

She was busy buying the best raw mangoes and other ingredients for various pickles such as Keri No Chundo , Keri nu Khatu Athanu and Raiti Gor Keri. Obviously, all of them were prepared under the scorching sun.

Instant Keri No Chundo

I and my family are not too keen on pickles, definitely, do not enjoy it with curries and daals.

But being a Gujju, would love to relish a couple of types of Mango pickles with Khichdi and Indian bread. I do not prepare too many pickles here or if I do make then only in small quantities including this mild and sweet relish Keri No Murabbo or Murabba.

Instant raiti gor keri

A few years back my husband was so smitten by my mum's homemade Gor Keri, that she sent it all the way from India again.

He persuaded me to prepare this pickle at home while the sky was full of rain-bearing clouds.

Instant Gor Keri turned out so delicious, maybe not exactly like my mum's but very close.

That is the joy of making an instant pickle at home, you do not worry about the weather yet you can have deliciously wonderful pickles ready to enjoy.

Because we are not fond of pickles, I try to prepare one variety each year and that too in a very small quantity.


Generally, Gor Keri nu Athanu ( Gor-Jaggery, Keri-Mango ) is prepared with Rai and Methi Na Kuria ( split Mustard and Fenugreek seeds ) but my mum used to prepare only with Rai Na Kuria thus I called this pickle Raiti Gor Keri!



Instant Raiti Gor Keri, Gor Keri Athanu, Gujarati sweet and spicy mango pickle
Pickles
Gujarati Indian
Yield: 1 SMALL JAR
Author:

INSTANT RAITI GOR KERI

INSTANT RAITI GOR KERI

Instant Raiti Gor Keri, is a lavishly sweet, sumptuous and an aromatic Gujarati Pickle which can be made and eaten same day.
prep time: 10 Mcook time: 10 Mtotal time: 20 M

ingredients:

  • 250 g raw mango
  • 250 g grated jaggery
  • 25 g dried dates - kharek 
  • 2 tbsp. Oil
  • 50 g rai na kuria - split mustard seeds 
  • Pinch Hing
  • 2-3 tbsp. red Chilli Powder
  • 1 tbsp. crushed coriander seeds - Suka Dhana 
  • 1 tbsp. whole black pepper - Kala Mari 
  • 1 tsp. fennel seeds - Variyali-saunf 
  • 1 tsp. cloves - Laving 
  • 25 g Salt
  • 1 tsp. turmeric powder

instructions:

How to cook INSTANT RAITI GOR KERI

  1. Soak dried dates into warm water for 5 minutes, discard the water, pat dry and cut into small pieces.
  2. Wash, pat dry and cut mangoes into cubes.
  3. Place in a bowl, add salt and turmeric powder, mix well and leave for 10-15 minutes.
  4. Add one tsp. oil into rai na kuria, and mix vigorously for 5 minutes.
  5. Add, mix red chilli powder, hing and whole spices in a bowl. Leave it aside.
  6. Steam the mango cubes for 5-6 minutes or cook in M/W for 3-4 minutes.
  7. Place steamed mango cubes in a big bowl and mix in grated jaggery and soaked dried date pieces.
  8. Gently keep mixing the mixture till jaggery well combined with mango cubes.
  9. Heat oil in a small pan until it reaches smoking point.
  10. Let the oil cool completely.
  11. Add red chilli and whole spices mixture into mango and jaggery.
  12. Mix well, once oil is cooled, add oil and mix well.
  13. Leave it to cool completely.
  14. Once cool store in a sterile jar.
  15. Enjoy!

NOTES:

If you want you can add methi na kuria too.
Calories
1770.50
Fat (grams)
51.61
Sat. Fat (grams)
4.20
Carbs (grams)
329.38
Fiber (grams)
18.33
Net carbs
311.05
Sugar (grams)
296.54
Protein (grams)
20.90
Sodium (milligrams)
9934.65
Cholesterol (grams)
7.88
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
Created using The Recipes Generator


6 comments

  1. Now that's what I wouldn't mind preparing, a small quantity and no keeping in the sun. We too don't eat that much pickle so big quantities are a put off for me. My mum use to make gor keri too by keeping the mangoes in the sun.

    ReplyDelete
  2. This sounds absolutely delicious - I love pickles so will definitely have to give this a try!

    ReplyDelete
    Replies
    1. Thank you Matt..let us know if you try.

      Delete
  3. can we make crushed coriander seeds at home?if no then where can i buy online ?i am living in usa and i m not getting this in indian shop over here.

    ReplyDelete
    Replies
    1. Hi, yes buy whole coriander seeds (dry seeds) and crush them at home. Try Amazon USA.

      Delete

Thank you very much for visiting JCO, We really appreciate your comments and suggestions. The new GDPR law states that whatever comments you leave on our blog will be viewed by everyone who visits JCO and your consent is given to the visitor to view your profile.

PLEASE NOTE THAT INCLUDING YOUR WEBSITE LINK IN THE COMMENT WILL RESULT IN YOUR COMMENT BEING DELETED.

We hope to see you again soon, have a great day!