Gor keri is a traditional Gujarati sweet mango pickle, made with raw mango, jaggery, and gentle spices. It’s usually slow-cured under the sun for days - something my Grandma always did. This version skips the sun (very UK-friendly!) and comes together quickly on the stovetop, while still keeping nostalgic sweet and tangy flavour.
My family's quick sweet mango pickle
I'm proud to say that most of our Gujarati recipes on JCO stick closely to tradition. However this gor keri is about to be an exception. Yes, the ingredients are still the same, but the method is different! More adaptable to cooler climates...
My Grandma's gor keri was made under the scorching hot Gujarati sun but my Mum's "UK" version is made on the stove. I can promise you though that the results are so, so close to the real thing. And I know this because my Grandma used to send us huge jars of her athanu through air mail! My Dad couldn't even tell the difference!
Our gor keri will be ready with 30 minutes of prep time and can be eaten on the same day. You'll find it on my plate as a side with vaghareli khichdi or plain bhakhri. My Dad loves it with dudhi na thepla.
Hayley x
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mango - you need raw mango for this recipe. To quicken the "cooking" process, I either steam or microwave the mango chunks.
Jaggery - I grate the jaggery which breaks it into small pieces that are easy to meld with the mango.
Dried dates - aka kharek. These give a little bite and adds more sweetness to the pickle. Optional.
Split mustard seeds - all gor keri recipes will have split mustard seeds (rai na kuria) and fenugreek seeds (methi na kuria). My Grandma made it with rai na kuria only.
Whole spices - black pepper, fennel seeds, coriander seeds, cloves.
Spice powders - red chilli powder and turmeric powder and hing.
Oil - we tend to use mustard oil, but you can use any other oil such as peanut oil, sunflower oil or vegetable oil.
How to make
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Instant Gor Keri (Sweet & Spicy Mango Pickle)
Ingredients
- 250 grams raw mango
- 250 grams grated jaggery
- 6-8 dried dates kharek (optional)
- 4 tablespoon oil
- 50 grams split mustard seeds rai na kuria
- ½ teaspoon hing
- 3 tablespoon red chilli powder
- 1 tablespoon crushed coriander seeds suka dhana
- 1 tablespoon whole black pepper kala mari
- 1 teaspoon fennel seeds variyali
- 1 teaspoon cloves laving
- 25 grams salt
- 1 teaspoon turmeric powder
Instructions
- Soak dried 6-8 dried dates in warm water for 5 minutes, discard the water, pat dry and cut into small pieces.
- Wash, pat dry and cut 250 grams raw mango into cubes.
- Place mango cubes in a bowl, add 25 grams salt and 1 teaspoon turmeric powder, mix well and set it aside for 10-15 minutes.
- Steam the mango cubes for 3-4 minutes or cook in the microwave for 2-3 minutes.
- Drain completely of moisture.
- Add 1 tablespoon oil in 50 grams split mustard seeds, and mix vigorously for 5 minutes.
- Then add 3 tablespoon red chilli powder, ½ teaspoon hing, 1 tablespoon crushed coriander seeds, 1 tablespoon whole black pepper , 1 teaspoon fennel seeds and 1 teaspoon cloves . Mix well and keep it aside.
- Heat remaining 3 tablespoon oil in a small pan until it reaches smoking point. Let the oil cool completely.
- Place steamed mango cubes in a big bowl and mix in 250 grams grated jaggery and soaked dried date pieces.
- Gently keep mixing until the jaggery is well combined with the mango cubes.
- Add the prepared masala to the mango and jaggery.
- Add cooled oil and mix well.
- Once cool store in a steriled jar.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I look forward to mango season every year just so I can make a fresh batch of this gor keri and enjoy it with everyday meals. This pickle is so good with thepa and khichdi.
jcookingodyssey says
Hi because this is instant pickle, mangoes needs little cooking.
Unknown says
Hijagrutiben.i m very happy to find this recipe.specialy I m looking for only Rai kuriya one .I like recipe.n I m going to try this but I hv one question about steam mango .I nevar heard about it can I know what's mk different.plwase .thanks for sharing.
Unknown says
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.
jcookingodyssey says
Hi, yes buy whole coriander seeds (dry seeds) and crush them at home. Try Amazon USA.
Matt Thompson says
This sounds absolutely delicious - I love pickles so will definitely have to give this a try!
jcookingodyssey says
Thank you Matt..let us know if you try.
Mayuri Patel says
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.
jcookingodyssey says
Thank you Mayuri.