Gor keri (Gujarati pickle)

Gor keri in literal translation, means „jaggery mango“… that is true of this typical Gujarati pickle as the unripe mango is soaked in loads of jaggery (Palm sugar). Unripe mangoes are great in reducing acidity, improving digestion and giving a cooling effect.


  • 1 kg unripe mangoes, peeled and cut into 1/2 inch cubes
  • 6 teaspoons salt
  • 1 teaspoon turmeric powder (Kurkumapulver)
  • 1 kg grated jaggery
  • 200 g pickle masala
  • 1 tablespoon fennel seeds
  • 100 g split (vermörsert) mustard seeds, lightly roasted
  • 100 g split fenugreek seeds (Bockshornkleesamen), lightly roasted
  • 100 g split coriander seeds, lightly roasted
  • 200 g red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon asafoetida (Stinkwurz)
  • 1/2 cup oil, smoked and cooled

Combine the split mustard, fenugreek and coriander seeds, chilli powder, turmeric powder and asafoetida in a deep bowl and mix. Add the oil and mix again.
Add the salt and one teaspoon turmeric powder to the mango cubes in a large glass bowl and mix well. Cover and set aside for five to six hours. During this time, the mango cubes will release water.
Drain the mango cubes and spread them on a large plate and dry in the sun for about six hours.
Place the dried mango cubes in a large glass bowl. Add the 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.

Store in sterilized airtight glass or porcelain jars.