By Akshara
May 3, 2026
Gor Keri is the crown jewel of Gujarati preserves. Unlike fermented pickles, this is a sweet-and-sour sun-cooked masterpiece that balances the tartness of raw mango (Keri) with the deep, caramel-like sweetness of jaggery (Gor). Traditionally made in large ceramic jars (barnis), the result is a thick, syrupy pickle with translucent mango chunks that pairs perfectly with hot thepla or crispy mathri.
1 kg Raw Mango (Rajapuri or Ramkela), peeled and cubed 800g Jaggery (Gor), grated or finely chopped 1/4 cup Split Mustard Seeds (Rai na Kuria) 2 tbsp Split Fenugreek Seeds (Methi na Kuria) 1/2 cup Kashmiri Red Chilli Powder 1 tsp Turmeric powder and 1/4 cup Salt 1 cup Peanut oil (heated and cooled)
Toss mango cubes with salt and turmeric; let them sit for 5 hours, then drain the excess water and spread them on a clean cloth to dry for 3–4 hours.
In a large bowl, layer the mustard seeds, fenugreek seeds, and chilli powder. Pour the cooled peanut oil over the spices and mix.
Add the dried mango cubes and the grated jaggery to the spice mix. Stir thoroughly.
Transfer to a clean glass jar and cover with a thin muslin cloth. Place it in a sunny spot for 4–5 days, stirring once daily until the jaggery melts into a thick, glossy syrup.