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Gor keri
Sweet mango pickle
ગોળ કેરી: Gujarati sweet mango pickle in a thick jaggery syrup with methi kuria and mild Kashmiri chilli (plus overnight salting; fills a 1.5 litre jar)
Gor keri is the sweet sister of methia keri, and in most Gujarati homes both jars are filled in the same week of May. The mango is salted and dried in the same way, but the masala is milder, with methi kuria, a little rai kuria, hing and Kashmiri chilli for colour, and the star is desi gor (jaggery). Over 4–6 days the jaggery melts in the mango's own juices into a dark, glossy syrup that covers the pieces and keeps them, so it needs only a little oil. It tastes sweet, sour and gently warm, and children who refuse spicy pickle eat it by the spoonful. Serve it with thepla, puri, khichdi, or dal-bhaat on a hot afternoon. Choose soft, dark, fresh jaggery that breaks easily; hard, pale blocks never fully melt. Common mistake: wet mango, which thins the syrup and invites mould. If the syrup still looks thin after a week, warm the pickle gently on the stove for 5 minutes and cool before jarring again. Use only a clean dry spoon, and throw it out if you see mould. Chef's tip: a teaspoon of lightly crushed fennel (variyali) adds a lovely fragrance, as many Kathiyawadi families do.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 24
Ingredients
For the mango
- 2 ¼ lb raw rajapuri mangoesfirm and sour
- 1 ⅜ oz salt
- 1 ½ tsp ground turmeric
For the masala
- 4 tbsp groundnut oil
- 1 tsp gluten-free asafoetida
- 1 ¾ oz Kashmiri chilli powder
- ⅞ oz salt
- 1 ¾ lb soft dark jaggery (gor)finely grated or crushed
- 1 tsp fennel seeds (variyali) (optional)lightly crushed
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Method
0/9 doneStep 1: Wash the 2 ¼ lb raw rajapuri mangoes, dry it completely and cut into 1.5 cm pieces with the skin on, discarding the stone.
15 minStep 2: Rub the pieces with 1 ⅜ oz salt and 1 ½ tsp ground turmeric in a dry steel or glass bowl, cover and leave overnight (8–10 hours).
Step 3: Drain off the salty water and spread the pieces on a clean cotton cloth in the shade for 4–5 hours, until the surfaces feel dry.
5 minStep 4: Sterilise the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 15 minutes (or in strong sun for a few hours). Cool completely; jar, lid, bowls, spoons and your hands must be bone dry.
Step 5: Heat 4 tbsp groundnut oil until very hot, then turn off the heat. Put 2 ⅛ oz methi kuria (split fenugreek seeds) and 1 oz rai kuria (split mustard seeds) in a large dry bowl with 1 tsp gluten-free asafoetida in the centre, pour the hot oil over the hing and cover for 2 minutes. Mix and cool completely.
5 minStep 6: Stir in 1 ¾ oz Kashmiri chilli powder, ⅞ oz salt and 1 tsp fennel seeds (variyali), if using, then add 1 ¾ lb soft dark jaggery (gor) and the dried mango and mix well with a dry spoon.
5 minStep 7: Tip into the jar, tie muslin over the mouth and keep it in a warm spot or in the sun during the day. Stir with a clean dry spoon once a day for 4–6 days, until the jaggery has fully melted into a thick syrup that covers the mango.
Step 8: If the syrup is still thin or grainy after a week, warm the pickle in a heavy pan over a low heat for 5 minutes, stirring, until it thickens, then cool completely and return to the clean, dry jar.
5 minStep 9: Close the lid and store in a cool cupboard; it keeps for a year. Always use a clean dry spoon and keep the pieces under the syrup; discard if mould appears.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 25 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gor keri take?
- About 45 minutes in total: 40 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw rajapuri mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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